JAPONAISE (ALMOND MERINGUE) TORTE
Japonaise? No, not Japanese mayonnaise lol. This is a wonderful cake made of discs of almond meringue sandwiched together with a coffee-flavored butter cream. It was popular when I was a child growing up in Australia and, happily, I recently discovered this recipe which originally appeared in a Vogue Entertaining magazine. It is not at all difficult, and is best made a day in advance and refrigerated until just before serving. Very rich!!
Provided by Daydream
Categories Dessert
Time 1h
Yield 8-10 serving(s)
Number Of Ingredients 12
Steps:
- Preheat the oven to 350°F.
- Grease and flour 3 baking trays, or line them with baking paper, and mark each with an 8" circle.
- Place ground almonds, superfine sugar and cornstarch in a small bowl, mix together, and set aside.
- Using an electric mixer, beat the egg whites in a small bowl until they form soft peaks.
- Gradually add the extra superfine sugar, and continue beating until the mixture resembles uncooked meringue.
- Carefully fold the almond mixture, that was set aside, into the meringue.
- Spread meringue mixture on to each of the 3 trays inside the marked circles, or use a piping bag with a 1/2" nozzle to pipe a spiral within each circle.
- Place two of the trays on the centre shelf of the oven and the third on the shelf below.
- Bake for 25 minutes or until meringue is a pale, golden colour- if necessary move the bottom tray to the centre shelf and cook a further 5 minutes.
- Allow the trays to cool on wire racks for 10 minutes before loosening the meringues with a large spatula- do not remove meringues from trays until they have completely cooled.
- For the coffee butter cream- bring the sugar and water to the boil in a small pan, then reduce heat and simmer until the syrup thickens.
- Remove from heat and add the coffee essence, and stir briefly to combine.
- Place the egg yolks in a medium bowl and, beating continuously with an electric mixer, add the coffee syrup.
- While continuing to beat, add the butter, 1 tablespoon at a time, until it is all amalgamated.
- Taste, and add more coffee essence if desired.
- Cool the butter cream in the refrigerator until it reaches spreading consistency.
- To assemble the torte, place one meringue layer on a serving platter and spread with some butter cream.
- Place second meringue on top, spread with butter cream, and repeat with the third meringue.
- Cover the top of torte, and the side, with remaining butter cream.
- Sprinkle toasted almond flakes all over, to decorate, then place in refrigerator until 10 to 15 minutes before serving time, preferably overnight.
- Dust top with powdered sugar to serve.
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Baba Mustapha
[email protected]I'm not a huge fan of almond desserts, but this torte was surprisingly good. The meringue was light and fluffy, and the filling was rich and decadent. I'd definitely make this again.
Mienie Koortsen
[email protected]This torte is absolutely divine! The almond meringue is crispy and flavorful, and the filling is smooth and creamy. I highly recommend this recipe.
Torsu TV
[email protected]I've made this torte several times now and it's always a crowd-pleaser. It's the perfect dessert for a special occasion or a simple get-together with friends.
Raman Acharya
[email protected]This torte is a bit time-consuming to make, but it's definitely worth the effort. The end result is a beautiful and delicious dessert that will impress your guests.
Dipnaryan Rajbanshi
[email protected]I love the combination of flavors and textures in this torte. The almond meringue is light and airy, while the filling is rich and decadent. It's the perfect dessert for any occasion.
Paul Mack
[email protected]This torte is stunning! I made it for a special occasion and it was the star of the show. The almond meringue was so delicate and the filling was rich and creamy. It was a real showstopper.
cauthar rudolf
[email protected]I was a little intimidated by this recipe at first, but it turned out to be easier than I thought. The instructions were clear and concise, and I had no trouble following them. The torte turned out perfectly and was absolutely delicious.
Mubshar Mubshar
[email protected]This torte was a hit at my dinner party. Everyone loved the combination of textures and flavors. The meringue was crispy on the outside and soft and chewy on the inside. The almond filling was rich and decadent. I highly recommend this recipe.
Annah Mokgatla
[email protected]I'm not usually a fan of almond desserts, but this torte changed my mind. The meringue was so delicate and the almond flavor was subtle and refined. I'll definitely be making this again.
jeewan chhetri
[email protected]This Japonaise almond meringue torte was a labor of love, but it was totally worth it! The almond flavor was rich and nutty, and the meringue was light and fluffy. My family devoured it in minutes.