Crispy Almond Meringue Cake

Recipe taken and improvised from Food & Fam

Click here to see the original recipe

Notes: I added a layer of chocolate ganache between each meringue and whipped cream layer. The meringue is only crispy on the outside and soft on the inside. It sticks to the parchment layer (remember to coat with flour). To assemble easily, use a cheesecake tin can and remove after refrigerating.

Ingredients

Meringue Layers:
10 egg whites (from large eggs)
1¾ cups granulated sugar, plus 1 tablespoon
½ pound blanched almonds (8 oz)
1 tablespoon cornstarch

Fresh Vanilla Whipped Cream:
3 cups heavy cream
1 teaspoon vanilla
¼ cup powdered sugar
1/2 cup granulated sugar

Chocolate ganache
8 oz semi sweet chocolate chips
1 cup heavy whipping cream

Topping: (optional)
8 ounces dark chocolate, chopped
Chocolate jimmies/sprinkles, or more chopped chocolate


Instructions

Meringue layers:
Preheat oven to 250 degrees.
Pour the blanched almonds in your food processor and grind them down until they look like small crumbs.
Beat egg whites with your mixer on medium-high until they start to foam. Gradually add ¾ of a cup plus one tablespoon of sugar to the mix until it forms stiff peaks.
In a small bowl, combine 1 cup of sugar and the cornstarch.
Fold the cornstarch mixture and ground almonds carefully into the beaten eggs until everything is well-incorporated.
Put 1 cup of batter into a pastry bag and pipe out four 10-inch circles (I use a tart pan or springform pan base as a template for consistency). Then, using a spreader, fill in the circles until you have nice even discs of batter.
Bake the meringue layers for 1.5 hours. Remove from oven and let cool.

Chocolate ganache:
Bring heavy cream to a simmer on a stove.
Pour into the chocolate chips.
Wait for 10 minutes.
Stir using a spoon.

If it does not melt, put the mixture on top of a small fire stove and stir constantly. Make sure the heat is not on high.

Fresh Vanilla Whipped Cream:
Mix the cream and granulated sugar on high until peaks begin to form. Add vanilla while mixing.
Add powdered sugar and mix until the whipped cream until it is thick and slightly stiff.
Assembling the Cake:
Start with a meringue layer and top it with whipped cream about ¼" thick. Continue to alternate meringue layers and whipped cream, and then coat the top and outside of cake with whipped cream.
Use your hand and press sprinkles or chocolate into the sides of the cake, then sprinkle chopped chocolate generously on the top of the cake.
You can serve this immediately, but I recommend refrigerating it for about 30 minutes to help it set.