Japonaise (almond Meringue) Torte Recipe

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Japonaise (almond Meringue) Torte
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Ingredients
12
Count
Nutrition
552
Calories
Total time
30
Minutes
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Ingredients:

Directions:

  1. Preheat the oven to 350°F.
  2. Grease and flour 3 baking trays, or line them with baking paper, and mark each with an 8 circle.
  3. Place ground almonds, superfine sugar and cornstarch in a small bowl, mix together, and set aside.
  4. Using an electric mixer, beat the egg whites in a small bowl until they form soft peaks.
  5. Gradually add the extra superfine sugar, and continue beating until the mixture resembles uncooked meringue.
  6. Carefully fold the almond mixture, that was set aside, into the meringue.
  7. 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.
  8. Place two of the trays on the centre shelf of the oven and the third on the shelf below.
  9. 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.
  10. 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.
  11. 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.
  12. Remove from heat and add the coffee essence, and stir briefly to combine.
  13. Place the egg yolks in a medium bowl and, beating continuously with an electric mixer, add the coffee syrup.
  14. While continuing to beat, add the butter, 1 tablespoon at a time, until it is all amalgamated.
  15. Taste, and add more coffee essence if desired.
  16. Cool the butter cream in the refrigerator until it reaches spreading consistency.
  17. To assemble the torte, place one meringue layer on a serving platter and spread with some butter cream.
  18. Place second meringue on top, spread with butter cream, and repeat with the third meringue.
  19. Cover the top of torte, and the side, with remaining butter cream.
  20. Sprinkle toasted almond flakes all over, to decorate, then place in refrigerator until 10 to 15 minutes before serving time, preferably overnight.
  21. Dust top with powdered sugar to serve.
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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 552.09 Kcal (2311 kJ)
Calories from fat 344.72 Kcal
% Daily Value*
Total Fat 38.3g 59%
Cholesterol 146.97mg 49%
Sodium 74.24mg 3%
Potassium 283.86mg 6%
Total Carbs 46.48g 15%
Sugars 38.71g 155%
Dietary Fiber 3.29g 13%
Protein 12.33g 25%
Vitamin C 0.3mg 0%
Vitamin A 0.2mg 8%
Iron 1.5mg 8%
Calcium 100.2mg 10%
Amount Per 100 g
Calories 331.13 Kcal (1386 kJ)
Calories from fat 206.75 Kcal
% Daily Value*
Total Fat 22.97g 59%
Cholesterol 88.15mg 49%
Sodium 44.52mg 3%
Potassium 170.25mg 6%
Total Carbs 27.88g 15%
Sugars 23.22g 155%
Dietary Fiber 1.98g 13%
Protein 7.39g 25%
Vitamin C 0.2mg 0%
Vitamin A 0.1mg 8%
Iron 0.9mg 8%
Calcium 60.1mg 10%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

  • salty
  • savory
  • bitter
  • sweet
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Recipe Tags

Weightwatchers Points

  • 13.6
    Points
  • 16
    PointsPlus

Good Points

  • saturated fat free,
  • low sodium

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