Crispy Coffee Almond Cake

Crispy Coffee Almond Cake

  • Preparation 1 h 30 min
  • Cooking 1 h 30 min
  • Chilling 30 min
  • Makes 10 to 12 servings
  • Freezes Yes

This cake is an homage to Coffee Crisp®—thanks to the (lucky) thirteen layers of moist almond sponge cake, airy meringue, chocolate and lashings of coffee buttercream.

Featured in RICARDO Magazine (SPRING 2016)
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Ingredients

  • Almond Meringue (Dacquoise)

    • 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)
  • Almond Sponge Cake

    • 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
  • Chocolate Crisp

    • 8 oz (225 g) milk chocolate, chopped
    • ¾ cup (25 g) crispy rice cereal (Rice Krispies-style)
  • Assembly

Preparation

  • Almond Meringue (Dacquoise)

  • Almond Sponge Cake

  • Chocolate Crisp

  • Assembly

Note from Ricardo

The cake is even better the next day!

Personal Note