Ingredients
- 4 meringue disks (see recipe)
- 4 cups ganache (see recipe)
- 8 cups coffee butter cream (see recipe)
- 3 cups creme Chantilly (see recipe)
- ¾ pound blanched, sliced almonds, toasted
10 – 12 servings
Preparation
- 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.
Dining and Cooking