Le Delice Guy Pascal Almond Meringue Cake Recipes

LE DELICE GUY PASCAL (ALMOND-MERINGUE CAKE)

Le Delice Guy Pascal (Almond-Meringue Cake) image

Provided by Marian Burros

Categories dessert

Time 15m

Yield 10 - 12 servings

Number Of Ingredients 5

Ingredients

4 meringue disks (see recipe)
4 cups ganache (see recipe)
8 cups coffee butter cream (see recipe)
3 cups creme Chantilly (see recipe)
3/4 pound blanched, sliced almonds, toasted

Steps:

Lay one meringue disk on a serving dish and spread four cups of ganache over it.
Lay a second meringue disk over the ganache and spread it with half of the coffee butter cream, reserving enough to cover the top and sides of the finished cake.
Lay a third meringue disk over the coffee butter cream and spread with the creme Chantilly. Top with the last meringue disk.
Spread the top and sides of the dessert with the remaining butter cream. Coat the cake with the toasted almonds. Refrigerate until well chilled.

BLACKBERRY & ALMOND MERINGUE CAKE

Blackberry & almond meringue cake image

Impress your friends and family with this fabulous celebration cake

Provided by Sara Buenfeld

Categories Treat

Time 1h40m

Yield Cuts into 8 slices

Number Of Ingredients 12

Ingredients

200g butter , softened
200g golden caster sugar
200g self-raising flour
50g ground almonds
2 eggs and 2 egg yolks, beaten
2-4 tbsp milk
150g punnet blackberries
2 egg whites
100g golden caster sugar , plus a sprinkle
2 tbsp flaked almonds
200ml double cream , lightly whipped
4 tbsp bramble jelly

Steps:

Line the base of two loose-bottomed 20cm non-stick sandwich tins with baking parchment. Heat oven to 160C/fan 140C/gas 3.
Put all the cake ingredients (except the blackberries and using just half the milk) in a bowl, then beat until creamy and well mixed. Stir in 100g blackberries, along with the extra milk if you need it to loosen the mixture a little. Divide between the sandwich tins and level the tops.
Quickly whisk the egg whites in a clean bowl, adding the 100g sugar, a spoonful at a time, until really thick and glossy. Lightly spread onto one of the cakes, then sprinkle with the flaked almonds and extra sprinkle of sugar. Bake both cakes for 40 mins, then take the cake without the meringue out of the oven and set aside. Bake the remaining cake for 30 mins more until a skewer inserted into the cake comes out clean. Carefully remove cakes from the tins and cool on a wire rack. When the cakes are cold, peel off the paper.
To serve, spread the cream on the plain cake right up to the edges. Spoon over the bramble jelly, then sandwich with the meringue-topped cake and decorate with the remaining blackberries.

Nutrition Facts : Calories 668 calories, Fat 43 grams fat, SaturatedFat 22 grams saturated fat, Carbohydrate 67 grams carbohydrates, Sugar 48 grams sugar, Fiber 2 grams fiber, Protein 9 grams protein, Sodium 0.75 milligram of sodium

CHOCOLATE ALMOND MERINGUE TORTE

Chocolate Almond Meringue Torte image

Make and share this Chocolate Almond Meringue Torte recipe from Food.com.

Provided by TooAllergic

Categories Frozen Desserts

Time 1h20m

Yield 8-10 serving(s)

Number Of Ingredients 9

Ingredients

3/4 cup finely ground almonds
1/4 cup cocoa
1 cup confectioners' sugar
6 egg whites
2/3 cup superfine sugar
1 pint ice cream (Tofutti-soy-chocolate almond bark)
6 ounces bittersweet chocolate (chopped or chips)
6 ounces vanilla-flavored soymilk
2 ounces almonds, sliced and toasted

Steps:

Pre-heat oven to 300°F.
Set Ice Cream or Dairy-free frozen dessert out to soften slightly.
Process first three ingredients until finely mixed.
Whip egg whites and sugar to stiff peaks.
Fold almond mix into the egg whites.
Spread onto parchment-lined baking sheets, forming two circles, approximately 9" round and 1/4-1/2" thick.
Bake until firm (check after 20 minutes). Cool.
Set one meringue on a plate and spread soft ice cream over it. Top with second meringue and place in the freezer for 30 minutes.
Heat Soy milk to a simmer, and pull off of the heat. Stir in finely chopped chocolate or chips. Stir vigorously until this mixture is thick, slightly cooled and glossy (about 5 minutes).
Pour Chocolate sauce over frozen ice cream cake, sprinkle the edge with the almonds and place back in freezer until ready to serve.

Nutrition Facts : Calories 340.2, Fat 15.1, SaturatedFat 3.3, Cholesterol 15.8, Sodium 139.4, Carbohydrate 45.7, Fiber 3.2, Sugar 40.2, Protein 9

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