Japonaise Almond Meringue Torte Recipes

ALMOND MERINGUE TORTE WITH PRALINE BUTTERCREAM

Steps:

• Preheat oven to 350°F. and butter and flour two 8- or 9-inch round cake pans, knocking out excess flour.
• Make meringue layers:
• In a bowl with an electric mixer beat whites until they hold soft peaks. Add sugar in a slow stream, beating until meringue holds stiff, glossy peaks. Fold in almonds and sift flour over meringue. Fold in flour gently but thoroughly and divide meringue between cake pans, smoothing it evenly. Bake layers in middle of oven 30 to 35 minutes, or until pale golden and firm to the touch. Invert layers onto racks and cool.
• Make praline:
• Line a baking sheet with foil.
• In a dry heavy saucepan cook sugar over moderate heat, stirring with a fork, until melted and cook, without stirring, swirling pan, until a golden caramel. Remove pan from heat and stir in almonds and hazelnuts. Immediately pour mixture onto baking sheet tilting baking sheet to make a thin layer and cool completely. Break praline into pieces and transfer to a plastic bag. Crush praline coarse with a rolling pin. Praline may be made 1 week ahead and kept in an airtight container at room temperature.
• Make buttercream:
• In a small heavy saucepan simmer milk, sugar, and vanilla bean if using, stirring, until sugar is dissolved. In a bowl whisk yolks and add milk mixture in a stream, whisking. Transfer mixture to pan and cook over low heat, stirring, until a candy thermometer registers 170°F. Pour mixture through a fine sieve into another bowl and cool completely. In a bowl with an electric mixer beat butter until light and fluffy and beat in custard, a little at a time, until smooth. Beat in 1/2 cup praline (reserving remaining praline for another use) and vanilla extract if using.
• Assemble torte:
• Stack meringue layers, spreading some buttercream generously between them. Spread remaining buttercream on top and side of torte. Press chopped toasted almonds onto top and side of torte and sprinkle top with confectioners' sugar. Torte may be made 1 day ahead and chilled, covered. Let torte stand at cool room temperature 2 hours before serving.

JAPONAISE (ALMOND MERINGUE) TORTE

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.

ESTERHAZY TORTE/ESTERHAZYSCHNITTEN/ALMOND MERINGUE SLICES

Steps:

• To make the nut layers: Position a rack in the center of the oven and pre-heat to 350º F. Butter a 17 x 11 inch jelly-roll pan; line the bottom and sides with parchment paper. [Cut slashes in the corners of the paper to help them fold neatly.].
• In a food processor fitted with the metal blade, process the hazelnuts, almonds, and confectioners' sugar until the nuts are finely chopped. [Or buy ground nuts.] In a large grease-free bowl, whip the egg whites until soft peaks form. Gradually add the granulated sugar and whip until stiff, shiny peaks form. Fold in the nuts.
• Spread the batter evenly in the prepared jelly-roll pan. Bake until golden brown, about 20 minutes. Unmold the cake onto a cutting board, peal off the parchment paper, and cool completely. The, trim the edges to even out, and cut the cake vertically into six 2 ¾ -inch-wide strips.
• Buttercream filling: Heat ¼ cup of the milk in a heavy-bottomed saucepan. Add the cornstarch and whisk to dissolve. Whisk in the sugar, then the egg yolks. Add the remaining ¾ cup of milk and whisk over medium heat until very thick. Remove form the heat and transfer to a bowl set in a larger bowl of ice water; stir and cool. Using a hand-held electric mixer, add the butter, one tablespoon at a time, then add the kirsch.
• Faux Fondant Icing: Combine all the ingredients in a small sauce pan; stir over low heat until the glaze is barely warm, 92º to 95ºF. Use immediately.
• Assembly: Place the best-looking nut layer on a wire rack, smooth side up. Spread this layer with warm apricot jam and let stand for about 15 minutes. Pour warm fondant icing over the jam letting any excess drip over the sides. Pipe four thin line of chocolate about ¾ inch apart along the entire length of the icing. To make a feathered effect, at one-inch intervals, draw a wooden toothpick in straight line perpendicular to the long lines of chocolate. Let stand until the icing and chocolate are firm.
• Meanwhile, place 1 nut layer on a cutting board; spread it with about 3 tablespoons of the buttercream. Repeat with the remaining layers, ending with the buttercream. Spread the remaining buttercream around the sides of the cake. Press sliced almonds onto the sides. Top with the iced layer. Refrigerate uncovered for at least one hour prior to slicing.

ALMOND MERINGUE TORTE WITH LEMON AND STRAWBERRY FILLING

Steps:

• Position racks in top third and bottom third of oven and preheat to 300°F. Using 9-inch tart pan bottom as guide, trace a circle on each of 2 sheets of parchment paper. Place papers, marked side down, on baking sheets.
• Blend 1/4 cup sugar, whole almonds and cornstarch in processor until nuts are finely ground. {Step One} Using electric mixer, beat egg whites and salt in large bowl until soft peaks form. Add remaining 3/4 cup sugar by tablespoonfuls, beating until meringue is stiff and glossy. Fold almond mixture into meringue.
• {Step Two} Spoon meringue into large pastry bag fitted with 1/2-inch-diameter plain tip. {Step Three} Starting in center of 1 circle marked on parchment and holding tip just above paper, pipe meringue in continuous spiral to fill circle completely. Repeat with remaining circle and meringue, forming 2 rounds.
• Bake meringues until pale golden and just firm to touch, about 30 minutes, switching position of pans after 20 minutes. Cool on pans on racks.
• Combine sugar, egg whites and salt in large stainless steel bowl. Set bowl over saucepan of barely simmering water (do not allow bottom of bowl to touch water); whisk constantly until thermometer registers 135°F, about 5 minutes; remove from over water. Using electric mixer, beat until firm peaks form and mixture is completely cool, about 6 minutes. Beat in butter, 1 piece at a time. Gradually beat in lemon juice. (If buttercream appears curdled, place bowl over low heat for several seconds. Remove from heat; beat until smooth. Repeat warming and beating as necessary.) Whisk cream to firm peaks; whisk into buttercream.
• Peel parchment off meringues. Using 9-inch tart pan bottom as guide, trim meringues. Place dabs of buttercream on tart pan bottom; top with 1 meringue. Spread 3/4 cup buttercream over meringue; top with strawberry slices. Spread 3/4 cup buttercream over berry slices. Top with second meringue. Spread remaining buttercream over top and sides of torte. Press sliced almonds into buttercream. (Can be prepared 1 day ahead. Cover and refrigerate. Let stand at room temperature 30 minutes before continuing.)
• Cut reserved whole strawberries into quarters. Arrange atop torte.

MERINGUE TORTE

Steps:

• In a large bowl, cream butter and sugar until light and fluffy. Add egg yolks, 1 at a time, beating well after each addition. Beat in vanilla. Combine flour and baking powder; add to creamed mixture alternately with milk, beating well after each addition. Pour into 3 parchment-lined 9-in. round baking pans; set aside., In a large bowl, beat egg whites on medium speed until foamy. Gradually beat in sugar, 1 tablespoon at a time, on high until stiff glossy peaks form and sugar is dissolved. Add vanilla. Fold in 1/2 cup walnuts. Spread meringue evenly over cake batter; sprinkle with remaining walnuts. , Bake at 325° for 30-35 minutes or until meringue is lightly browned. Cool on wire racks for 10 minutes (meringue will crack). Loosen edges of cakes from pans with a knife. Using 2 large spatulas, carefully remove 1 cake to a serving plate, meringue side up. Carefully remove remaining cakes, meringue side up, to wire racks. , In a large bowl, beat cream until it begins to thicken. Gradually add confectioners' sugar; beat until stiff peaks form. Carefully spread half the filling over cake on serving plate; top with half the raspberries. Repeat layers. Top with remaining cake. Store in the refrigerator.