Japonaise (almond Meringue) Torte

Recipe by Daydream
SERVES: 8-10


  • 1 14
    cups ground almonds
  • 14
    cup superfine sugar
  • 14
  • 5
    egg whites
  • 23
    cup superfine sugar, extra
  • For Coffee Butter Cream
  • 1
    cup superfine sugar
  • 34
    cup water
  • 1
    tablespoon coffee extract
  • 6
    egg yolks, beaten lightly
  • 8
    ounces cold butter
  • To Decorate
  • 1
    cup sliced almonds, toasted lightly
  • powdered sugar, for dusting


  • Preheat the oven to 350°F.
  • Grease and flour 3 baking trays, or line them with baking paper, and mark each with an 8" circle.
  • Place ground almonds, superfine sugar and cornstarch in a small bowl, mix together, and set aside.
  • Using an electric mixer, beat the egg whites in a small bowl until they form soft peaks.
  • Gradually add the extra superfine sugar, and continue beating until the mixture resembles uncooked meringue.
  • Carefully fold the almond mixture, that was set aside, into the meringue.
  • Spread meringue mixture on to each of the 3 trays inside the marked circles, or use a piping bag with a 1/2" nozzle to pipe a spiral within each circle.
  • Place two of the trays on the centre shelf of the oven and the third on the shelf below.
  • Bake for 25 minutes or until meringue is a pale, golden colour- if necessary move the bottom tray to the centre shelf and cook a further 5 minutes.
  • Allow the trays to cool on wire racks for 10 minutes before loosening the meringues with a large spatula- do not remove meringues from trays until they have completely cooled.
  • For the coffee butter cream- bring the sugar and water to the boil in a small pan, then reduce heat and simmer until the syrup thickens.
  • Remove from heat and add the coffee essence, and stir briefly to combine.
  • Place the egg yolks in a medium bowl and, beating continuously with an electric mixer, add the coffee syrup.
  • While continuing to beat, add the butter, 1 tablespoon at a time, until it is all amalgamated.
  • Taste, and add more coffee essence if desired.
  • Cool the butter cream in the refrigerator until it reaches spreading consistency.
  • To assemble the torte, place one meringue layer on a serving platter and spread with some butter cream.
  • Place second meringue on top, spread with butter cream, and repeat with the third meringue.
  • Cover the top of torte, and the side, with remaining butter cream.
  • Sprinkle toasted almond flakes all over, to decorate, then place in refrigerator until 10 to 15 minutes before serving time, preferably overnight.
  • Dust top with powdered sugar to serve.