Almond Meringue and Praline Torte

This torte is not only a beautiful centerpiece on the outside but on the inside as well. The thin layers make a fabulous presentation and flavor. Thin and fluffy meringue layers are combined with creamy and crunchy praline frosting. Serves 6.


For meringue:
6 egg whites
1 cup sugar
1 cup almonds, ground fine
1/3 cup flour

For praline:
1 cup sugar
1/3 cup almonds
1/3 cup hazelnuts

For frosting:
1/2 cup milk
1 cup sugar
1 teaspoon vanilla
6 egg yolks
2 cups butter, softened
1/2 cup almonds, toasted, cooled, and chopped
powdered sugar


For Meringue:
1. Preheat oven to 350F. Butter and flour two 9-inch round cake pans.
2. In a large bowl beat the egg whites with an electric mixer until they hold soft peaks.
3. Slowly add the sugar and continue beating until the meringue holds stiff glossy peaks.
4. Fold in the almonds and sift the flour into the bowl.
5. Gently fold the flour into the meringue and then divide the meringue between the cake pans.
6. Bake the layers in the oven for 30 to 35 minutes or until pale golden and firm to touch.
7. Invert the layers onto the racks and cool completely.

For Praline:
1. In a medium saucepan cook the sugar over medium heat stirring with a fork just until melted.
2. Continue cooking without stirring until golden and caramel.
3. Stir in the almonds and hazelnuts.
4. Immediately pour the mixture onto a foil lined baking sheet. Spread into a thin layer and let cool.

For Frosting:
1. In a small saucepan cook the milk, sugar, and vanilla, over medium heat until the sugar dissolves.
2. In a medium bowl whisk together the yolks and slowly add the milk mixture whisking all the time.
3. Transfer the egg milk mixture back into the pan and cook over low heat until a candy thermometer reaches 170F.
4. Pour the mixture through a fine mesh strainer into another bowl and let cool.
5. In a large bowl beat the butter with an electric mixer on high speed until light and fluffy.
6. Slowly add the custard, a small amount at a time, until smooth.
7. Beat in 1/2 cup of the praline and the vanilla.

To Assemble:
1. Stack the meringue layers with a generous amount of frosting between them.
2. Spread the remaining frosting on the top and sides of the torte.
3. Chop any remaining praline.
4. Decorate by pressing the chopped toasted almonds and chopped praline on the top and sides and sprinkling with powdered sugar.
5. Let stand at room temperature for 2 hours before serving.

Author: Rachael Daylong

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