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Ingredients:
Meringue Base
8 extra large egg whites
200 grams castor sugar
400 grams ground almonds
25 grams corn flour
75 grams melted butter
Almond Butter Cream
4 extra large egg yolks
200 grams castor sugar
5 tbsp cream
250 grams softened butter
80 grams caramel almonds or hazelnuts
Coffee Butter Cream
4 extra large egg yolks
2—grams castor sugar
5 tbsp cream
250 grams softened butter
1 tsp coffee powder, stirred into
1 tsp hot water until dissolved
Small Meringues
4 extra large egg whites
half tsp cream of tartar
250 grams castor sugar
Topping
1 cup whipped cream
Making the base
1.Which the egg whites until stiff peaks form. Gradually add castor sugar as you do so.
2.Stir in ground almonds, corn flour and then butter.
3.Make 3 circles on waxed paper and place on baking sheets
4.Spread meringue out on the circles and make flat bases
5.Bake at 170 degrees Celcius for 30-40 minutes
6.Remove from oven and allow to cool
Making the Almond Butter Cream
1.Beat egg yolks, castor sugar and cream until smooth
2.Place over saucepan of boiling water and continue beating until thickened
3.Place over a bowl filled with ice cubes and water
4.Beat until cold
5.Add softened butter and mix well with a wooden spatula
6.Stir in the almonds
Making the Coffee Butter Cream
1.Do the same as you did when making the Almond butter cream (steps 1-5)
2.Stir in the coffee into the mixture
Making Small meringues
1.Whisk egg whites with cream of tartar until stiff peaks form
2.Gradually add castor sugar
3.Drop spoonfuls on to baking sheets lines with waxed paper
4.Bake at 100 degrees Celsius for 2 hours
Assemble
1.Spread almond butter cream on one meringue circle.
2.Top with the next meringue
3.Repeat once
4.Completely cover the meringue layers with coffee butter cream
5.Spread whipped cream over the top of the cake
6.Arrange the small meringueson top, in a small dome
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