Almond Meringue Cake

Name: Almond Meringue Cake
Cook time: 2 h 45 min
Total time: 2 h 45 min
Yield: 8
Ingredients: 75 g crushed almonds; 3 TABLESPOONS + 175 g sugar; 3 Protein (size M); 100 ml strong coffee; 2 TABLESPOONS coffee liqueur; 1 TABLESPOON Cornstarch; 75 g Dark chocolate; 100 g Double cream cream cheese; 200 g double cream; 40 g Almond kernels without skin; 30 g chocolate-coated coffee beans; baking paper

AUTHOR
Benton Mccarty

DIFFICULTY
very easy

RATING

COOK TIME
165 mins

TOTAL TIME
165 mins

Ingredients

Servings: 8

75 g crushed almonds
3 TABLESPOONS + 175 g sugar
3 Protein (size M)
100 ml strong coffee
2 TABLESPOONS coffee liqueur
1 TABLESPOON Cornstarch
75 g Dark chocolate
100 g Double cream cream cheese
200 g double cream
40 g Almond kernels without skin
30 g chocolate-coated coffee beans
baking paper

Directions

1
Mix ground almonds and 1 tablespoon of sugar, place on a baking tray lined with baking paper and roast in a preheated oven (electric cooker: 150 °C/ circulating air: 125 °C/ gas: see manufacturer) for approx. 10 minutes. Allow to cool down
2
Beat the egg whites with the whisk of the hand mixer until stiff, adding 175 g sugar. Carefully fold in roasted almonds. Spread the beaten egg whites in 8 blobs on a baking tray lined with baking paper, pressing depressions in with a tablespoon. Dry in a preheated oven (electric cooker: 100 °C/ circulating air: 75 °C/ gas: unsuitable) for 2-2 1/2 hours
3
Bring 2 tablespoons of sugar and coffee to the boil. Stir coffee liqueur and starch until smooth, bind coffee mixture with it and put it in a cool place. Chop the chocolate and melt over a warm water bath. Place 1 tbsp. of chocolate in each meringue bowl. Spread the rest of the chocolate on top
4
Mix cream cheese, double cream and thickened coffee mixture. Spread the cheese mixture into the meringue. Chop the almond kernels. Sprinkle meringue tartlets with coffee beans and almonds