Almond Berry Meringue Cake Recipes

MIXED BERRY ALMOND CAKE

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 9-inch springform pan.
• Combine white sugar, almond paste, and butter in mixing bowl; beat with an electric hand mixer on medium speed until smooth. Add eggs one at a time, beating well after each addition. Beat on high for 3 minutes.
• Sift flour, baking powder, and salt into a separate bowl. Add flour mixture to almond paste mixture and beat until just combined. Pour 2 1/4 cups of batter into prepared pan, gently smoothing to edges. Arrange blueberries and raspberries atop the batter layer; top with remaining batter. Sprinkle almonds over the batter.
• Bake in the preheated oven until a toothpick inserted into the center comes out clean, 50 to 55 minutes. Cool in the pan on a wire rack for 15 minutes. Gently slide a knife around the inside edge of the pan and release springform circle.
• Lightly dust cake with confectioners' sugar.

ALMOND MERINGUE CAKE WITH PEACHES

Steps:

• To make the cake: Preheat the oven to 275 degrees F.
• Line 2 baking sheets with parchment and draw on 2 (9-inch) circles. Cook's Note: You could also do rectangles.
• In a small bowl, combine the ground almonds, cornstarch, and all but 2 tablespoons of the sugar. In a separate bowl, beat the whites to soft peaks, and then beat in the remaining sugar to make a stiff meringue. Fold in the almond mixture in 3 batches to combine thoroughly. Using a piping bag with a large tip, pipe the meringue onto the circles on the parchment. Bake until crisp and dry, about 1 1/2 hours.
• To make the buttercream: Heat the sugar with 1/3 cup plus 2 tablespoons water to dissolve, then boil to soft-ball stage, which is just before the syrup changes color (235 to 240 degrees F on a candy thermometer). Beat the egg yolks in a stand-up mixer, then, with the beaters running, quickly add the hot syrup in a thin stream. Continue beating until the mixture is cool and forms and thick mousse, about 5 minutes. Beat in the butter, gradually, and finally add the vanilla.
• To assemble the cake: Set a round of meringue on a serving plate. Spread over a quarter of the buttercream. Lay in a layer of sliced peaches. Spread the top layer with buttercream and set it on top of the first. Spread the remaining butter cream over the sides of the cake. Press the toasted almonds all around the sides. Arrange another layer of peach slices on top.

ALMOND BERRY MERINGUE CAKE

Steps:

• Preheat oven to 325 degrees. Line two 8" pans with parchment paper. Spray sides of pans with baking spray and flour (or use Baking PAM).
• In base of a stand mixer or in a large bowl using handheld mixer, beat together butter, sugar, and brown sugar until light and fluffy.
• Beat in two eggs and two egg yolks, one at a time, beating well after each addition (put the 2 egg whites aside to use for meringue). Scrape down sides of bowl as needed.
• In a cup, stir together milk and almond extract.
• In a small bowl, whisk together flour, cornstarch, baking powder, salt, and cinnamon.
• Alternate beating milk and flour mixtures into butter/egg mixture, starting and ending with milk mixture.
• Divide batter between the two prepared pans.
• In the base of a stand mixer or a in a large bowl, use mixer with whisk attachment to beat the two egg whites until stiff peaks form.
• Fold in sugar and brown sugar.
• Spread mixture evenly over one of the cake layers. Sprinkle almonds over top of meringue.
• Bake for 30 minutes, or until top of cake without meringue is golden brown and a toothpick inserted into center of cake comes out clean. Remove cake without meringue from oven. Continue cooking the cake with the meringue for an additional 20 minutes.
• Let cakes cool completely before removing from pans.
• Place a metal mixing bowl and the mixer's whisk attachment in freezer for at least 30 minutes.
• Place whipping cream in bowl and beat until stiff peaks begin to form. Beat in sugar and vanilla extract.
• Spread filling evenly over the cake without the meringue. Spread about 2/3 of the berries evenly over the filling.
• Place cake with meringue on top of berries and filling. Decorate top of cake with remaining berries. Sift 1-2 tbsp of powder sugar over the top of cake if desired.