Almond Meringue Cake

I used almonds but you could change those to walnuts, pecans or cashews depending on what is in your pantry  This is light and flavourful and is best made the night before and chilling.  Based on a recipe from Food and Drink Magazine Holiday 2015.

ROASTED ALMOND MERINGUE
3 tbsp plus 3/4 cup granulated sugar, divided
1 cup icing sugar
1 cup roasted, unsalted almonds - I roast my own 300 F for 15 to 20 minutes
3/4 cup egg whites (about 6)

MOCHA CREAM
1 3/4 cups whipping cream
1 tsp instant espresso powder (or cappuccino)
2 tbsp roasted unsalted almonds chopped

• Centre the rack in the oven and preheat to 300F.  Lightly grease the sides of three 8 inch cake pans.  Line the bottom and sides with parchment paper.  
• Place the 3 tbsp of granulated sugar, the icing sugar and almonds in a food processor.  Pulse 8 to 10 times or just until the nuts are coarsely chopped.
• Place the egg whites in a clean, dry bowl of an electric mixer.  Using the whisk attachment, beat on high speed until frothy.  Add the remaining 3/4 cup granulated sugar in a slow steady stream and continue beating until the whites are stiff and glossy and the sugar has dissolved.  Test with your finger tips, you shouldn’t feel any sugar granules.  Continue beating, if necessary, in order to fully dissolve the sugar.
• Remove the bowl from the mixer and add about half the nut mixture.  Fold in with a rubber spatula just until incorporated.  Repeat with remaining nut mixture.
• Divide the meringue evenly among the pans and smooth the tops.  Bake for 1 hour, turn the oven off and leave the meringues in the oven for 1 more hour.  Transfer to wire racks and cool completely.  The meringues can be made 2 days ahead and stored in an air tight container, at room temperature.
• For the mocha cream, place the cream in the bowl of an electric mixer and place the bowl in the freezer for 10 minutes.  Remove from freezer and add the instant espresso powder and the icing sugar.  Using the whisk attachment, beat the cream to stiff peaks.
• Place 1 meringue layer on a cake plate and top with about 3/4 cup of the whipped mocha cream, spreading it evenly right to the edges.  Repeat with the second meringue layer, move cream and the third meringue layer.
• Mound cream over top. Sprinkle with shaved chocolate and refrigerate for 6 to 8 hours before serving.

Serves 10 to 12