Japonaise Almond Meringue Torte
Indulge in the rich, sophisticated flavors of a Japonaise Almond Meringue Torte, a show-stopping dessert perfect for special occasions. This elegant torte features three layers of crisp, golden almond meringue, delicately prepared with egg whites and almond flour for a nutty, airy texture. Sandwiched between each layer is a luscious coffee buttercream, made with silky smooth egg yolks, rich brewed coffee, and creamy unsalted butter, delivering a velvety depth of flavor. Finished with a sprinkle of toasted sliced almonds, this gluten-free dessert is both visually stunning and utterly decadent. Whether you're hosting a dinner party or celebrating a milestone, this torte is an irresistible centerpiece that will leave your guests swooning.
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Ingredients
- 6 large Egg whites
- 200 grams Granulated sugar
- 150 grams Powdered sugar
- 150 grams Almond flour
- 250 grams Unsalted butter
- 4 large Egg yolks
- 100 grams Granulated sugar (for buttercream)
- 60 ml Strong brewed coffee (cooled)
- 1 teaspoon Vanilla extract
- 50 grams Sliced almonds (toasted)
Directions
Step 1
Preheat the oven to 150°C (300°F) and line two baking sheets with parchment paper. Draw three 8-inch (20 cm) circles on the parchment as guides for your meringue layers.
Step 2
In a clean, grease-free bowl, whisk the egg whites until they form soft peaks. Gradually add the granulated sugar, a little at a time, while continuing to beat until the mixture forms stiff, glossy peaks.
Step 3
Sift together the powdered sugar and almond flour. Gently fold this mixture into the meringue in three batches, being careful not to deflate the egg whites.
Step 4
Spoon the meringue into a piping bag fitted with a round tip, and pipe it in a spiral pattern to fill the drawn circles on the parchment paper. Smooth the tops if necessary.
Step 5
Bake the meringue layers in the preheated oven for 60-90 minutes, or until they are crisp and easily lift off the parchment. Let them cool completely before assembling the torte.
Step 6
To make the coffee buttercream, start by beating the egg yolks in a heatproof bowl until pale and thickened. Set aside.
Step 7
In a small saucepan, combine the sugar and 3 tablespoons of water. Heat gently, stirring to dissolve the sugar, then increase the heat and boil the syrup until it reaches 115°C (239°F) on a candy thermometer.
Step 8
With the mixer running, slowly pour the hot sugar syrup into the egg yolks in a thin stream. Continue to beat until the mixture is cool to the touch.
Step 9
Gradually add the softened butter to the mixture, beating well after each addition. Once all the butter is incorporated, mix in the cooled coffee and vanilla extract until smooth.
Step 10
To assemble the torte, place one meringue layer on a serving plate and spread a third of the coffee buttercream on top. Repeat with the remaining layers, finishing with a layer of buttercream on top.
Step 11
Sprinkle the top of the torte with toasted sliced almonds for decoration. Refrigerate the torte for at least 2 hours to set before serving.
Step 12
Slice and enjoy this decadent, elegant dessert!
Nutrition Facts
| Serving size | (1231.1g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 5050.0 |
| Total Fat 334.1g | 0% |
| Saturated Fat 138.5g | 0% |
| Polyunsaturated Fat 0g | |
| Cholesterol 1291.6mg | 0% |
| Sodium 401.1mg | 0% |
| Total Carbohydrate 500.2g | 0% |
| Dietary Fiber 21.4g | 0% |
| Total Sugars 456.2g | |
| Protein 76.7g | 0% |
| Vitamin D 73.2IU | 0% |
| Calcium 620.3mg | 0% |
| Iron 9.3mg | 0% |
| Potassium 850.9mg | 0% |
Source of Calories