Almond Meringue Layer Cake
Almond Meringue Layer Cake - Layers of flavor and crunch!
Ingredients
- For the batter
- 4 eggs
- 80 grams sugar
- 1 Tbsp Almond liqueur
- 1 pinch salt
- 50 grams cornstarch
- 50 grams Pastry flour
- butter (for greasing)
- Pastry flour (for dusting)
- For the dough
- 3 egg whites
- 1 pinch salt
- 75 grams sugar
- 75 grams blanched, ground almonds
- 2 Tbsps cornstarch
- For the filling
- 100 milliliters milk
- 100 milliliters Whipped cream
- 75 grams sugar
- 3 Tbsps cornstarch
- 200 grams softened butter
- 50 grams white Almond butter (health food), to taste
- 1 packet Vanilla sugar
- For the decoration
- blanched, roasted almonds (brittle)
Preparation steps
For the batter: Separate eggs. Beat yolks, sugar and almond liqueur until fluffy. Beat egg whites and salt until stiff. Combine cornstarch and flour. Alternate adding egg whites and flour mixture to yolks. Grease a springform pan with butter and dust with flour. Pour batter into pan and bake in an oven preheated to 180°C (approximately 350°F) on the bottom rack for 25-30 minutes.
For the dough: Cut out 2 circles of parchment paper, each 24 cm (approximately 10 inches) in diameter and place on a baking sheet. Beat egg whites and salt until stiff and sprinkle in sugar. Combine almonds and cornstarch and fold into whites. Spread mixture onto each piece of parchment and bake in an oven preheated to 140°C (approximately 275°F) with the oven door ajar for about 1.5 hours.
For the filling: Boil milk, cream, sugar and cornflour, then let cool. Beat butter, almond and vanilla sugar until smooth, then fold into milk mixture.
For soaking: Boil water and sugar, add amaretto and drizzle onto cake.
Place a layer of dough on a cake plate. Spread with 1/3 of the filling. Add the cake and top with another third of filling. Add remaining piece of dough and spread ith remaining cream. Serve garnished with almonds and nut brittle.
