Layer meringue with coffee buttercream for a yummy dessert. For an alternative to the coffee flavor, the meringue layers can be served simply filled with fruit. Do not fill them with fruit until almost ready to serve (or 1 to 2 hours in advance). To garnish, powder the top layer with homemade confectioners’ sugar (simply pulse regular sugar in a food processor).
- Cook Time
- Prep Time
- 10-12 ServingsServings
- 2/3 cup almond meal
- 1 tablespoon potato starch
- 1/3 cup superfine sugar
Sugar syrup for the Italian meringue
- 2/3 cup sugar
- 1/3 cup water
- 4 egg whites
- 3 tablespoons sugar
- 1 teaspoon vanilla extract
- 1 1/2 tablespoons instant coffee, dissolved in 2 teaspoons boiling water
- 4 ounces bittersweet chocolate, chopped
- 2 tablespoons brandy
- 1 cup (2 sticks) butter or margarine
- 1/3 cold water
- 1/2 cup sugar
- 6 egg yolks
Preheat oven to 275°F. Place oven rack in middle position.
Mix almond meal, potato starch, and superfine sugar thoroughly to eliminate all lumpiness. Set aside.
Prepare syrup: Combine sugar and water in a saucepan. Cover and put on a low heat until mixture just starts to simmer. Uncover, and wash down sides of pan with a brush dipped in cold water. Raise the heat to medium, and as the bubbles start getting thicker, in a separate bowl, start beating the egg whites. When soft peaks form, gradually start beating in the 3 tablespoons of sugar. Beat until stiff. When the syrup has reached the soft ball stage (230°F to 235°F on a candy thermometer), start beating the syrup carefully into the egg whites. Keep beating until the egg whites have cooled. Beat in the vanilla.
By hand, fold the almond mixture into this Italian meringue. Using a cake pan or other round guide, trace two 6"-9" circles on parchment paper (depending on how big you'd like the final product to be). Pipe or spread the meringue into the circles on the parchment. Bake 35-40 minutes until dry and very slightly browned.
Prepare the buttercream.
Combine coffee and chocolate in the top of a double boiler. Add brandy and melt until smooth. Meanwhile, in the bowl of an electric mixer fitted with a paddle attachment, beat the butter until smooth and very pale. Transfer to a bowl and wash and dry the mixing bowl. In a small saucepan, combine cold water and the sugar over high heat. Let boil until syrup reaches 230ºF. Meanwhile, beat yolks until light and frothy.
When the syrup is ready, slowly pour over yolks while still beating on high speed. Continue mixing on high until yolks are cool
to the touch. Beat in the softened butter, 1 teaspoonful at a time. Add chocolate mixture and mix well. Butter cream may be kept refrigerated for several weeks. Warm to room temperature before using.
Top a meringue layer with buttercream, and place second layer. Coat the top and sides of the cake with buttercream. Press sliced, toasted almonds into the buttercream on the sides.
This may be assembled a day in advance.
Contributed by The Center for Kosher Culinary Arts featuring Lynn Kutner
As seen in the Joy of Kosher with Jamie Geller Magazine Passover 2012 – Subscribe Now