How to make it

  • Preheat oven to 350F.
  • For the meringue layers, pulse the almonds in the food processor until coarsely ground. Place them on a baking pan and toast for about 15 minutes, stirring frequently, until golden. Cool and combine with the sugar and cornstarch.
  • Reduce oven to 300F.
  • Whip the egg whites on medium speed with the salt until white and opaque. Increase speed to maximum and whip in remaining sugar. Continue whipping until egg whites hold a firm peak.
  • Fold in extracts and toasted almond mixture.
  • Pipe batter on paper-lined pans with a pastry bag fitted with a 1/2-inch plain tube to make three 10-inch disks.
  • Bake at 300F about 30 minutes, until crisp but not completely dry.
  • Cool layers on pans.
  • place the sugar and lemon juice in a saucepan and stir well to combine.
  • Place on medium heat and stir occasionally until the sugar melts and caramelizes.
  • Add the milk carefully (the caramel will splatter) and return to a boil, stirring to dissolve any hardened caramel. Whisk yolks in a bowl with orange zest and whisk half the boiling milk into them. Return remaining milk to a boil and whisk in yolk mixture, continuing to whisk until thickened. Strain into a bowl and cool.
  • Beat butter with paddle on medium speed until soft and light. Beat in custard cream and beat filling smooth.
  • FOR THE GLAZED ORANGES, combine the orange juice and gelatin in a bowl. Bring the apricot preserves to a boil over low heat, stirring occasionally. Add the orange mixture and return to a boil, reducing slightly. Strain and cool slightly. Halve and slice oranges thinly. Dip orange slices in glaze and place on a pan lined with plastic wrap to set. To assemble, trim layers to an even 10-inch diameter and place one on a cardboard. Spread with 1/4 of the filling.
  • Repeat with another layer and another 1/4 of the filling. Top with last layer and mask cake with another 1/4 of the filling. Use the remaining filling to make a border of rosettes on the edge of the cake and a circle of rosettes in the center. Press the sliced almonds against the side of the cake and fill in the center circle with them. Arrange orange slices on the rosettes.
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  • 22566 7 years ago
    Well...throwing on the hip hugger apron and digging in to this one.


    Kind Regards
    Was this review helpful? Yes Flag
    " It was excellent "
    peetabear ate it and said...
    another great sounding recipe..five forks
    Was this review helpful? Yes Flag

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