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.
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
Instructions
- 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.
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.