Almond Meringue Torte with Praline Buttercream Recipe

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Almond Meringue Torte with Praline Buttercream
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Ingredients
14
Count
Nutrition
11375
Calories
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Ingredients:

Directions:

  1. Preheat oven to 350°F. and butter and flour two 8- or 9-inch round cake pans, knocking out excess flour.
  2. 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.
  3. Make praline: Line a baking sheet with foil.
  4. 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.
  5. 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.
  6. 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.
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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 11375.44 Kcal (47627 kJ)
Calories from fat 8367.1 Kcal
% Daily Value*
Total Fat 929.68g 1430%
Cholesterol 3070.65mg 1024%
Sodium 971.73mg 40%
Potassium 3208.61mg 68%
Total Carbs 703.17g 234%
Sugars 623.33g 2493%
Dietary Fiber 31.57g 126%
Protein 139.08g 278%
Vitamin C 13.8mg 23%
Vitamin A 9.1mg 303%
Iron 16.3mg 90%
Calcium 1234mg 123%
Amount Per 100 g
Calories 459.06 Kcal (1922 kJ)
Calories from fat 337.66 Kcal
% Daily Value*
Total Fat 37.52g 1430%
Cholesterol 123.92mg 1024%
Sodium 39.21mg 40%
Potassium 129.49mg 68%
Total Carbs 28.38g 234%
Sugars 25.15g 2493%
Dietary Fiber 1.27g 126%
Protein 5.61g 278%
Vitamin C 0.6mg 23%
Vitamin A 0.4mg 303%
Iron 0.7mg 90%
Calcium 49.8mg 123%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

  • salty
  • savory
  • bitter
  • sweet
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Recipe Tags

Weightwatchers Points

  • 304.2
    Points
  • 326
    PointsPlus

Good Points

  • saturated fat free,
  • low sodium

Bad Points

  • High in Sodium,
  • High in Sugar,
  • High in Total Fat

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