Name: Crispy Coffee Almond Cake
Prep time: 1 h 30 min
Cook time: 1 h 30 min
Total time: 3 h
Yield: 12 serving(s)
Ingredients: 1 cup (130 g) almond flour; ½ cup (65 g) icing sugar; 1 cup (210 g) sugar; 5 egg whites; 2 tsp (10 ml) almond liqueur (amaretto); 6 eggs; ¾ cup (160 g) sugar; 2 tbsp (30 ml) canola oil; 1 cup (150 g) unbleached all-purpose flour; ½ cup (55 g) sliced almonds; 8 oz (225 g) milk chocolate, chopped; ¾ cup (25 g) crispy rice cereal (Rice Krispies-style); 1 ½ cups (375 ml) Coffee Buttercream; ¼ cup (60 ml) strong coffee, cold

With the racks in the middle positions, preheat the oven to 300°F (150°C). Line two baking sheets with parchment paper. On the underside of the parchment paper, draw three 8-inch (20 cm) circles using a pencil.

In a bowl, combine the almond flour and icing sugar. Set aside.

In a bowl placed over a pot of simmering water, heat the sugar, egg whites and liqueur, whisking constantly, until the sugar dissolves. Remove the bowl from the pot.

Beat the mixture with an electric mixer until completely cooled and stiff peaks form. With a spatula or whisk, gently fold in the dry ingredients.

With a pastry bag fitted with a ½-inch (1 cm) plain round tip, pipe a ½-inch (1 cm) thick disc inside each circle, staying within the lines.

Bake for about 45 minutes or until the meringues are dry in the centre. Let cool.

Crispy Coffee Almond Cake

Categories

Ingredients

Almond Meringue (Dacquoise)

Almond Sponge Cake

Chocolate Crisp

Assembly

Preparation

Almond Meringue (Dacquoise)

Almond Sponge Cake

Chocolate Crisp

Assembly

Note from Ricardo

Personal Note