This gluten free slice consists of three layers of almond
meringue layered with coffee and Marsala buttercream.
350 ml egg whites
350 g caster sugar
120 g almond meal
120 g almond flakes
1130 g Coffee and Marsala
buttercream
Method
Preheat oven to150º C. Whisk egg whites in high speed with
an electric mixer until half volume is reached. Add 200 g of the sugar while
whisking till full volume and add the remaining sugar. Place almond meal in a
large bowl and by hand gradually add ⅓ of the meringue to the almond meal until
even. Then fold ½ of the remaining meringue until combined and then fold in the
last of the meringue very carefully. It is critically not to over mix the
batter. Making three meringue sheets by weighing up 270 g almond meringue mix
and level out on each baking paper lined 42 x 30 cm flat trays. Sprinkle 40
grams almond flakes on each sheet of almond meringue. Bake in the oven for
approx. 60 minutes. Allow cooling before turning each sheet over and take the
paper off. Place one upside down on a tray and spread half of the buttercream.
Place another sheet on top and spread the rest of the buttercream evenly. Place
the last sheet with the topside up on the buttercream and allow cooling in the
fridge for at least 2 hours before cutting into slices. Sift icing sugar on top
and store in closed containers in the fridge.
Note: Easy coffee
and Marsala buttercream is made whisking 700 gram unsalted butter and 350 gram
icing sugar in an electrical mixer sugar for approx. 10 minutes until light.
Mix 2 tablespoon instant coffee with 80 ml Marsala and blend into the buttercream.
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