LE DELICE GUY PASCAL (ALMOND-MERINGUE CAKE)
Provided by Marian Burros
Categories dessert
Time 15m
Yield 10 - 12 servings
Number Of Ingredients 5
Steps:
- Lay one meringue disk on a serving dish and spread four cups of ganache over it.
- Lay a second meringue disk over the ganache and spread it with half of the coffee butter cream, reserving enough to cover the top and sides of the finished cake.
- Lay a third meringue disk over the coffee butter cream and spread with the creme Chantilly. Top with the last meringue disk.
- Spread the top and sides of the dessert with the remaining butter cream. Coat the cake with the toasted almonds. Refrigerate until well chilled.
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