Burnt-orange meringue cake
12 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1¾ | cup | Whole almonds |
| ¾ | cup | Sugar |
| 2 | tablespoons | Cornstarch |
| 1 | cup | Egg whites |
| 1 | pinch | Salt |
| ½ | cup | Sugar |
| 2 | teaspoons | Vanilla extract |
| ½ | teaspoon | Almond extract |
| ½ | cup | Toasted sliced almonds -- |
| For finishing | ||
| ¾ | cup | Sugar |
| ½ | teaspoon | Lemon juice |
| 1 | cup | Milk |
| 4 | Egg yolks | |
| 2 | tablespoons | Grated orange zest |
| 1½ | cup | Unsalted butter |
| ½ | cup | Orange juice |
| 1 | Envelope gelatin | |
| ⅔ | cup | Apricot preserves |
| 2 | larges | Oranges |
Directions
ALMOND MERINGUE LAYERS
CARAMEL-ORANGE LAYERS
GLAZED ORANGE SLICES
PREHEAT OVEN TO 350F. 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.
Cool and combine with the sugar and cornstarch. Red Place on medium heat and stir occasionally until the sugar melts and caramelizes. Add the milk carefully (the caramel will splatter) and return to a boil, stirring to dissolve anyhardened caramel. Whisk yolks in a bowl with orange zest and whisk half the
FOR THE GLAZED ORANGES, combine the orange juice and gelatin in a bowl. 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. Halve and slice o =============== Reply 81 of Note 1 ================= Board: FOOD BB Topic: FOOD SOFTWARE Subject: Z-MM GUEST CHEF 3 99 To: BGMB90B ELAINE RADIS Date: 06/02 From: BGMB90B ELAINE RADIS Time: 5:05 AM MM: CARAMEL PIE Recipe By :