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Almond Meringue Cake with Rhubarb Compote

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Ingredients Method

Ingredients
  

  • 3/4 cup sugar 150 grams, split in half.
  • 1 1/2 cups ground almonds or almond meal 100 gr.
  • 1 Tbsp. cornstarch
  • 4 egg whites at room temperature
  • 1/2 tsp. almond extract
  • Rhubarb Compote
  • 1 cup sugar 200 gr.
  • 1/4 cup water
  • 6 cups rhubarb cut into 1” pieces
  • 2 Tbsp. lemon juice
The Rest
  • 1 1/2 cups heavy cream
  • 2 boxes fresh raspberries

Method
 

  1. Preheat oven to 225°F.
  2. Line two sheet trays with parchment paper. Place an 8” cake pan bottom on the paper and draw a circle for your template. Repeat two more times. You will need three circles for the three layers of meringue. Turn the paper over so you can see the outline but so the meringue will not absorb the ink or pencil.
  3. Measure half the sugar, the almond meal and cornstarch together. Set aside.
  4. Beat egg whites until foamy and starting to hold together. Slowly add the remaining half of the sugar—75 grams. Beat until glossy about 5 minutes total time.
  5. Fold in remaining sugar/almond mixture.
  6. Fold in almond extract.
  7. Place the meringue into a 14-16” pastry bag, fitted with a plain tip. Starting on the outside line, pipe the meringue, working your way inward until the circle is all meringue. Repeat with the other two circles.
  8. I had a little bit of meringue left over so made these little buttons to use as added decorations.
  9. Bake 225 degrees for about one hour or until very dry. Turn the oven off and let your meringues sit there until you are ready to use them.
Rhubarb Compote
    Yield: 3 cups
    1. Combine sugar and water in saucepan. Stir until sugar is dissolved. Add rhubarb and lemon juice.
    2. Cook on medium heat for about 10 minutes. The rhubarb will break down. This is the reason I cut it into such large pieces.
    3. Cool and refrigerate until ready to use.
    To assemble:
    1. Whip cream until soft peaks form. Place whipped cream in a pastry bag, ready to pipe.
    2. Place one meringue round on a cake plate or cardboard cake round. Spread about 1 cup of the rhubarb compote evenly on top of the meringue.
    3. Pipe a whipped cream border around the edge of the cake, then fill in the middle. You can go lightly on the cream in the middle. The whipped cream adds a creaminess but you don’t want the cake to be mostly cream!
    4. Sprinkle about 3/4 of one of the boxes of raspberries on top of the cream. I made sure some of the raspberries stuck out of the sides for the glamour effect.
    5. Repeat with another meringue, rhubarb compote, cream and raspberries.
    6. Place the last layer on top and spread with remaining rhubarb. Sprinkle the remaining raspberries on top and voila!
    7. This would be delicious served with chilled Prosecco.