Almond Meringue Cake with Peaches

TOTAL TIME: 2 hr
Prep: 30 min
Inactive Prep: --
Cook: 1 hr 30 min
 
YIELD: 8 servings
LEVEL: Intermediate

ingredients

  • For the meringue
  • 4 ounces ground almonds or hazelnuts
  • 1 tablespoons cornstarch
  • 1/2 cup plus 1 tablespoon sugar
  • 4 egg whites
    • For the buttercream
    • 1/2 cup plus 2 tablespoons sugar
    • 4 egg yolks
    • For the top
    • 1 cup slivered almonds, toasted
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    Directions

    To make the cake: Preheat the oven to 275 degrees F.

    Line 2 baking sheets with parchment and draw on 2 (9-inch) circles. Cook's Note: You could also do rectangles.

    In a small bowl, combine the ground almonds, cornstarch, and all but 2 tablespoons of the sugar. In a separate bowl, beat the whites to soft peaks, and then beat in the remaining sugar to make a stiff meringue. Fold in the almond mixture in 3 batches to combine thoroughly. Using a piping bag with a large tip, pipe the meringue onto the circles on the parchment. Bake until crisp and dry, about 1 1/2 hours.

    To make the buttercream: Heat the sugar with 1/3 cup plus 2 tablespoons water to dissolve, then boil to soft-ball stage, which is just before the syrup changes color (235 to 240 degrees F on a candy thermometer). Beat the egg yolks in a stand-up mixer, then, with the beaters running, quickly add the hot syrup in a thin stream. Continue beating until the mixture is cool and forms and thick mousse, about 5 minutes. Beat in the butter, gradually, and finally add the vanilla.

    To assemble the cake: Set a round of meringue on a serving plate. Spread over a quarter of the buttercream. Lay in a layer of sliced peaches. Spread the top layer with buttercream and set it on top of the first. Spread the remaining butter cream over the sides of the cake. Press the toasted almonds all around the sides. Arrange another layer of peach slices on top.

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    5

    Newest Ratings and Reviews

    Read all 7 reviews

    • on December 18, 2012

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      This cake is great, I made it for my mother's birthday dinner, and since she can't eat gluten this was a perfect birthday cake. It looks festive, and tastes fantastic!!

      people found this review Helpful.
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    • on May 15, 2012

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      Everyone loves it and gives it 10 stars!!! I had a tough time finding the crushed almonds, without buying a ton, so I chopped them in the food processor! Surprisingly simple, and such a unique texture and beautiful taste. The cake was loved by all and they all want a printing of the recipe. Thank you! Love your show!

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    • on October 20, 2011

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      The cake is so good it is amazing. The butter cream frosting is simply incredible. Do not settle for the store bought stuff. Sure it is easier, but for once in your life man up and do the right thing. Yuo can make the frosting and the cookies days ahead of you want, but don't assemble until ready to serve.

      people found this review Helpful.
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