Crispy Coffee Almond Cake
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.
Instructions
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1
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.
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2
In a bowl, combine the almond flour and icing sugar. Set aside.
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3
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.
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4
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.
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5
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.
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6
Bake for about 45 minutes or until the meringues are dry in the centre. Let cool.
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.
