Praline Meringue Torte
Author: 
Recipe type: Dessert
Cuisine: Australian
Prep time: 
Cook time: 
Total time: 
Serves: 8
 
Two layers of almond meringue sandwiched together and covered with vanilla whipped cream and hazelnut and almond praline.
Ingredients
  • For the cakes:
  • 6 egg whites
  • 1 cup caster sugar
  • 1 cup ground almonds
  • 2 tbspns cornflour
  • For the Praline:
  • 1 cup caster sugar
  • ¼ cup hazelnuts
  • ¼ cup blanched almonds
  • For the Cream:
  • 600ml (20 fl oz) thickened cream
  • 2 vanilla beans, split and scraped
  • 1 tbspn icing sugar
Instructions
  1. Preheat oven to 175C (375F).
  2. Grease and dust with cornfour 2 x 22cm (8.5 inches) cake tins.
  3. In a bowl with an electric mixer beat whites until they hold soft peaks.
  4. Gradually add sugar, beating until meringue holds stiff, glossy peaks.
  5. Fold in almond meal and cornflour.
  6. Divide meringue between cake pans, smoothing it evenly.
  7. 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.
  8. For the Praline:
  9. Line a baking sheet with baking paper and scatter with nuts.
  10. In a dry heavy saucepan cook sugar over moderate heat, swirling until melted and cook until a golden caramel.
  11. Remove pan from heat and pour caramel over nuts.
  12. Allow to cool completely.
  13. Break praline into pieces and transfer to a food processor. Blitz into small pieces.
  14. For the Cream:
  15. Beat cream with vanilla beans and sugar until soft peaks form.
  16. To Assemble:
  17. Place one cake upside down on a platter. Spread with cream and sprinkle with praline. Top with remaining cake. Cover cake completely with cream then sprinkle top with praline. Hold praline in your hand and gently press onto sides of cake.
  18. Allow cake to rest in fridge for a couple of hours before serving.
Recipe by Hotly Spiced at http://hotlyspiced.com/praline-meringue-torte/