A luxurious multi-layered dessert featuring crispy almond meringue discs alternated with silky French buttercream and topped with an abundance of fresh stone fruits and berries. The light, crunchy meringue contrasts beautifully with the smooth, custard-like buttercream and fresh whipped cream, creating a stunning presentation and delicious springtime treat.
blanched or slivered almondsor 96g; almond flour can be used as substitute1 cup
egg whites6
cream of tartar¼ tsp
fine sea salt3/8 tsp
super fine or caster sugar200g; if using granulated sugar, pulse in food processor to make finer1 cup
almond extractsmall amount; or use vanilla or hazelnut extract instead~½ tspest.
egg yolks
8
granulated sugaror 3 1/4 cups plus 2 tbsp180 g
vanilla bean or vanilla bean pastehalf a bean or 2 tsp paste; or 2 tsp homemade vanilla~1 tspest.
butter, softenedapproximately 300g; European-style butter with higher butterfat recommended1.3 cups
saltadd if not using salted butter¼ tsp
stone fruits (peaches, plums, apricots, nectarines, etc.)about 2-4 medium fruits, washed, pitted and sliced2 cups
berries (blueberries, strawberries, raspberries, etc.)1 cup
fresh lemon juicesprinkle on stone fruit to add brightness and prevent browning1 tsp
cold heavy creamfor whipped cream topping1 cup
powdered sugarfor whipped cream2 tbsp
Steps
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1
Preheat oven to 225°F (105°C).
2
Process blanched or slivered almonds in a food processor until finely ground but still slightly chunky compared to almond flour.
3
Prepare two rimmed baking sheets with parchment paper, and draw an 8-inch circle on each using a template and pencil.
4
Separate eggs one at a time, adding whites to a mixing bowl and reserving yolks for the French buttercream.
5
Add cream of tartar (or white vinegar or lemon juice) and salt to the egg whites to stabilize them.
6
Beat egg whites on medium speed until foamy, then gradually add super fine sugar one tablespoon at a time, mixing until each addition is fully incorporated.
7
Continue beating on medium-high for about 8 minutes until stiff, glossy peaks form with a marshmallow-like texture.
8
Fold in a small amount of almond extract gently.
9
Fold the processed almonds into the meringue in two batches, using gentle folding motions.
10
Transfer the meringue to a piping bag in batches and cut about an inch off the tip.
11
Pipe meringue onto the marked circles on the parchment, making roughly equal-height discs. Smooth the tops gently with a spatula.
12
Bake at 225°F for 2 to 2.5 hours until the center is dry to the touch. Turn off the oven and let the meringues continue drying inside with the door closed for at least 3 hours, or overnight.
13
While the meringues bake, prepare a double boiler with about 2 inches of water in the bottom. In the top pot, whisk together 8 egg yolks, granulated sugar, and vanilla.
14
Heat the water bath over medium-high to high heat, stirring constantly until the sugar is completely dissolved and the mixture reaches 160°F, becoming smooth and glossy.
15
Transfer the cooked yolk mixture to a mixer bowl with whisk attachment and beat on medium to medium-high for 7-10 minutes until it cools to room temperature, becomes thick and pale yellow.
16
Ensure butter is soft and at room temperature. Keep the mixer on medium speed and add butter one tablespoon at a time, allowing each piece to fully incorporate before adding the next.
17
If using unsalted butter, add salt and taste, adjusting as needed. The final buttercream should be smooth and silky with a rich yellow color.
18
Transfer the French buttercream to a piping bag fitted with an open star tip and refrigerate.
19
Wash stone fruits, pit, and slice them. Drizzle with lemon juice and gently toss to prevent browning.
20
Once the meringues are completely cooled and dry, place them on a flat cake plate. If the chilled French buttercream is too hard, cut into pieces and beat until softened.
21
Pipe a complete layer of buttercream stars onto the first meringue disc.
22
Scatter berries and stone fruit slices over the buttercream, arranging so some of the prettiest parts are visible.
23
Place the second meringue disc on top and gently press down.
24
Repeat steps of piping buttercream, adding fruit, and stacking meringue discs until all layers are used, ending with a meringue disc on top.
25
Whip the cold heavy cream with powdered sugar until soft peaks form, optionally adding vanilla. Spoon generously on top of the cake and create decorative swoops with a spatula or spoon.
26
Serve immediately. The cake may be rustic when cut, but the flavor is extraordinary.
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