Burnt-Orange Meringue Cake

★★★★★ 1 Review

Ingredients

  • 1.75 c
    almonds, whole
  • 1 c
    milk
  • 4
    egg yolks
  • 2 Tbsp
    orange zest, grated
  • 1.5 c
    butter, unsalted
  • GLAZED ORANGE SLICES
  • 1/2 c
    orange juice
  • 1 pkg
    gelatin, unflavored
  • 2/3 c
    apricot preserves
  • 1/2 tsp
    lemon juice
  • 3/4 c
    sugar
  • FILLING INGREDIENTS
  • 3/4 c
    sugar
  • 2 Tbsp
    cornstarch
  • 1 c
    egg whites
  • pinch
    salt
  • 1/2 c
    sugar
  • 2 tsp
    vanilla extract
  • 1/2 tsp
    almond extract
  • 1/2 c
    almonds, toasted and slivered
  • 2 lg
    oranges
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How To Make

  • 1
    Arrange orange slices on the rosettes.
  • 2
    Preheat oven to 350.
  • 3
    For the meringue layers, pulse the almonds in the food processor until coarsely ground; place them on a baking pan and toast for about 15 minutes, stirring frequently, until golden.
  • 4
    Cool and combine with the sugar and cornstarch; reduce oven to 300.
  • 5
    Whip the egg whites on medium speed with the salt until white and opaque; increase speed to maximum and whip in remaining sugar - Continue whipping until egg whites hold a firm peak.
  • 6
    Fold in extracts and toasted almond mixture.
  • 7
    Pipe batter on paper-lined pans with a pastry bag fitted with a 1/2-inch plain tube to make three 10-inch disks.
  • 8
    Bake at 300 about 30 minutes, until crisp but not completely dry; cool layers on pans.
  • 9
    FOR THE FILLING - Place the sugar and lemon juice in a saucepan and stir well to combine; place on medium heat and stir occasionally until the sugar melts and caramelizes.
  • 10
    Add the milk carefully (the caramel will splatter) and return to a boil, stirring to dissolve any hardened caramel.
  • 11
    Whisk yolks in a bowl with orange zest and whisk half the boiling milk into them; return remaining milk to a boil and whisk in yolk mixture, continuing to whisk until thickened.
  • 12
    Strain into a bowl and cool.
  • 13
    Beat butter with paddle on medium speed until soft and light; beat in custard cream and beat filling smooth.
  • 14
    FOR THE GLAZED ORANGES - Combine the orange juice and gelatin in a bowl.
  • 15
    Bring the apricot preserves to a boil over low heat, stirring occasionally; add the orange mixture and return to a boil, reducing slightly. Strain and cool slightly.
  • 16
    Halve and slice oranges thinly; dip orange slices in glaze and place on a pan lined with plastic wrap to set.
  • 17
    To assemble, trim layers to an even 10-inch diameter and place one on a cardboard; spread with 1/4 of the filling.
  • 18
    Repeat with another layer and another 1/4 of the filling; top with last layer and mask cake with another 1/4 of the filling.
  • 19
    Use the remaining filling to make a border of rosettes on the edge of the cake and a circle of rosettes in the center; press the sliced almonds against the side of the cake and fill in the center circle with them.

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