Perfect spring treats for mom
Every mom deserves something sweet for Mother’s Day, so surprise yours (and the rest of your family) with one of these coffee desserts. They’re sure to wake mom up to just how much you really love her
Crispy Coffee Almond Cake
Ricardo Tested Show your mother how much you love her with this multi-tiered work of art. The dacquoise-inspired (read: nut meringue layered with buttercream) cake is a little more work to make, but one bite will prove it’s worth the effort. Light-as-air almond meringue and coffee buttercream are layered with crispy chocolate and tender sponge cake studded with almond. You can make this stunner ahead of time and freeze it, so it is ready to whip out on the special occasion. Almond Meringue (Dacquoise) 1 cup (130 g) almond flour 1/2 cup (65 g) icing sugar 1 cup (210 g) sugar 5 egg whites 2 tsp (10 mL) almond liqueur (amaretto) Almond Sponge Cake 6 eggs 3/4 cup (160 g) sugar 2 tbsp (30 mL) canola oil 1 cup (150 g) unbleached all-purpose flour 1/2 cup (55 g) sliced almonds Chocolate Crisp 8 oz (225 g) milk chocolate, chopped 3/4 cup (25 g) crispy rice cereal (Rice Krispies-style) Assembly 1-1/2 cups(375 mL) Coffee Buttercream* (recipe below) 1/4 cup (60 mL) strong coffee, cold To make the meringue, with racks in middle positions, preheat the oven to 300 F (150 C). Line two baking sheets with parchment paper. On underside of parchment paper, draw three 8-inch (20 cm) circles using a pencil.
In a bowl, combine almond powder and icing sugar. Set aside. In a bowl placed over a pot of simmering water, heat the sugar, egg whites and liqueur, whisking constantly, until the sugar dissolves. Remove bowl from pot. Beat mixture with an electric mixer until completely cooled and stiff peaks form. With a spatula or whisk, gently fold in the dry ingredients.
With a pastry bag fitted with a 1/2-inch (1 cm) plain round tip, pipe a 1/2-inch (1 cm) thick disc inside each circle, staying within the lines.
Bake for about 45 minutes or until the meringues are dry in the centre. Let cool.
To make the cake, adjust oven temperature to 350 F (180 C). Butter two 8-inch (20 cm) springform pans and line the bottom with parchment paper.
In a bowl, beat eggs and sugar with an electric mixer for 10 minutes or until mixture triples in volume and forms a ribbon as it falls from beaters.
Drizzle in oil while whisking. With a spatula, gently fold in the flour. Spoon batter into the prepared pans and sprinkle with the almond slices. Bake for 30 minutes or until a toothpick inserted into the centre of the cakes comes out clean. Let cool before unmoulding. Meanwhile, on the underside of a piece of parchment paper, draw two 8-inch (20 cm) circles, using a pencil.
Over a double boiler or in the microwave oven, melt chocolate. Remove from the heat. Stir in cereal. With an offset spatula, spread mixture into discs inside each circle. Refrigerate for 30 minutes or until choco- late is firm. Spoon 1 tbsp (15 ml) of coffee buttercream in centre of a serving platter to stabilize the cake. Cover with one almond meringue disc.
Spread about 1/2 cup (125 ml) of buttercream on meringue. Cover with one chocolate crisp disc. Spread 1/2 cup (125 ml) of buttercream on disc. Cover with one almond cake and brush with coffee. Top with another 1/2 cup (125 ml) of buttercream. Repeat sequence, finishing with last meringue disc on top of cake. The cake will keep for 3 days, under a cake dome, at room temperature.
Makes 10 to 12 servings. * Coffee Buttercream 3 egg whites 1/4 tsp cream of tartar 1 cup (210 g) sugar 1/2 cup (125 mL) strong coffee 1-1/4 cups (280 g) unsalted butter, cut into cubes and left at room temperature for 20 minutes In a large bowl, combine egg whites and cream of tartar. Set aside.
In a saucepan, bring sugar and coffee to a boil. Simmer until a candy thermometer reads 240 F (116 C). Watch out for overflowing. Remove from heat.
Beat egg whites and cream of tartar with an electric mixer on medium speed until frothy. Drizzle hot syrup onto egg whites, avoiding mixer’s beaters.
Beat continuously at high speed until completely cooled and stiff peaks form. Add butter, 1 or 2 cubes at a time, beating until smooth and creamy.
With a spatula, scrape bottom and sides of bowl several times during this step.
Makes 3 cups.