Almond Meringue Layer Cake

SUCCES

Preheat oven to 350 degrees F.

In a food processor, place the almonds and 3/4 cup sugar and process
until the almonds are finely grated.

In a mixing bowl, beat the egg whites until foamy, add the cream of
tartar, and beat until soft peaks form when the beater is raised
slowly. Gradually add the remaining 2 tablespoons sugar, beating
until stiff peaks form when the beater is raised slowly. Fold in the
grated almond mixture.

Using a 1-gallon zip-seal bag with one corner cut off, or a pastry bag
fitted with a large plain number 6 (1/2 inch) tip, pipe the batter
onto the prepared baking sheets to form three 8-inch circles,
starting with the perimeter and spiraling inward toward the center.
Use a small metal spatula to fill in any gaps with the leftover
batter and to smooth the surface. Bake for 15 to 20 minutes, or just
until the discs begin to brown.

Remove baking sheets to a rack. Loosen the succes from the sheets, and
allow them to cool completely on the sheets before transferring to a
work surface or serving plate. The will, have expanded to about 9
inches.

To obtain a perfect circle, invert a cake pan over the succes and
trim any excess with a sharp knife.

Rose says: Use superfine sugar (Castor) for the best texture. It is
not actually necessary to use flour on the baking pan to keep it from
sticking; however, the flour does have the desirable effect of
keeping the succes from spreading.

The recipe makes three discs. Freeze one for another use, or, if
desired, to make a higher cake. Make extra ganache (1 pound
chocolate; 1 2/3 cups cream) and use the third disc to create another
layer. the original version makes a very low, European style cake.

GANACHE

Break the chocolate into pieces and process in a food processor until
very fine.

Heat the creme fraiche to the boiling point, and with the motor
running, pour it through the feed tube in a steady stream. Process a
few seconds until smooth. Transfer to a bowl and cool for several
hours, until it reaches frosting consistency. In cool weather ganache
can remain unrefrigerated for at least 3 days or as long as 2 weeks.
At room temperature it remains spreadable.

ASSEMBLING THE CAKE

Place one disc of the succes on a cardboard round or serving plate,
and top with an even layer of about two thirds of the chocolate
ganache. Place the second disc on top, flat side up. Refrigerate for
at least one hour.

Using a long metal spatula, spread the remaining ganache evenly on
top of the succes and a thin layer around the sides.

Place a few tablespoons of cocoa in a flour dredger or fine strainer,
and sprinkle it evenly over the top of the succes. For decorative
markings lightly press a cake rake on top of the cocoa and lift away
carefully.

STORE

Airtight, 5 days refrigerated. Remove from the refrigerator at least
one hour before serving.

Almond Meringue layer cake filled with chocolate ganache and dusted
with cocoa. Taken from A Passion for Chocolate by Maurice &
Jean-Jacques Bernachon (translated by Rose Levy Beranbaum.)