I can’t even tell you how excited I am to share this cake recipe with y’all today.
It is unlike any other cake you’ve ever tried, and you’re going to love it. You’ll make it for friends, they’ll be just as amazed by it, and this will become *the cake* recipe that you turn to when you need something special.
It’s a crispy almond meringue layer cake with four light, airy layers sandwiched with fresh vanilla whipped cream and topped off with chopped dark chocolate.
Brian and I worked on the cake Sunday afternoon while the kids napped, and really had a lot of fun making it.We made the crispy almond meringue layers first. Once we mixed together all of our ingredients, I traced the (10″) bottom of a tart pan on to parchment paper for a template; the cake makes four layers, so you’ll need four templates. This makes it really easy to pipe out the batter into uniform circles and then spread batter out until you have nice flat discs of batter to stick into the oven. Make sure to flip the parchment over before you pipe the batter so you don’t get marker on your meringue!
As you can see from the last photo, you end up with four crispy layers of almond meringue. You can freeze the layers (each individually) or store them in an airtight container until you’re ready to assemble your cake. We were ready to partake immediately, so we went ahead and added the fresh vanilla whipped cream between the meringue layers, and topped it with chocolate to finish everything off.
Enjoy, friends. I can’t wait to hear what you think of the cake once you make it – be sure to come back and let me know!
- 10 egg whites (from large eggs)
- 1¾ cups granulated sugar, plus 1 tablespoon
- ½ pound blanched almonds
- 1 tablespoon cornstarch
- 3 cups heavy cream
- 1 teaspoon vanilla
- ¼ cup powdered sugar
- 1 cup granulated sugar
- 8 ounces dark chocolate, chopped
- Chocolate jimmies/sprinkles, or more chopped chocolate
- 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.
- 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.
- 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.