4 egg whites
215 g (1 cup) caster sugar
100 g (1 cup) almond meal
160 ml (2/3 cup) water
200 g (1 cup, firmly packed) brown sugar
2 tablespoon milk 2 teaspoon instant coffee
250 g unsalted butter, at room temperature
95 g (1 cup) flaked almonds
Icing sugar to dust
Fresh raspberries, to serve (optional)
Preheat oven to 120°C.
Line 6 baking trays with non-stick baking paper.
Draw an 18 cm-diameter disc on each piece of non-stick baking paper.
Use an electric beater to whisk half the egg whites in a clean, dry bowl until soft peaks form.
Gradually add half the caster sugar and continue beating for 2-3 minutes or until sugar dissolves.
Fold in half the almond meal until just combined.
Spoon the meringue mixture among 3 prepared discs and use the back of the spoon to smooth the surfaces.
Bake in oven, swapping trays halfway through cooking, for 1 hour or until dry and crisp.
Turn oven off.
Leave meringues in the oven to cool to room temperature.
Repeat with the remaining egg white, caster sugar and almond meal to make 3 more meringue discs.
Meanwhile, combine the water, brown sugar, milk and coffee in a small saucepan and stir over low heat for 2 minutes or until sugar dissolves.
Set aside to cool to room temperature.
Use an electric beater to beat butter in a medium bowl until very pale. With the motor running, gradually pour in the coffee mixture in a thin steady stream and beat until well combined.
Cook flaked almonds in a frying pan over medium heat for 1-2 minutes or until toasted.
Set aside to cool.
Reserve one-quarter of butter mixture.
Place 1 meringue disc on a cake stand or serving plate.
Spread with one-fifth of the remaining butter mixture.
Continue layering with the remaining meringue discs and butter mixture, finishing with a meringue disc.
Spread reserved butter mixture around the side of the meringue stack. Arrange the flaked almonds on the side of the cake.
Dust with icing sugar and top with raspberries to serve.
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