Time: 2 hours + 6 hours chill time | Servings: 16 | Rating: ★★★★★
For the Cake
- 5 egg yolks
- 30g cornstarch
- 210ml milk
- 100g granulated white sugar
- 200g butter, room temperature
- 1 teaspoon vanilla extract
- 30ml Kirsch or Chambord
For the Meringue
- 75g ground hazelnuts
- 75g ground almonds
- 40g all-purpose flour
- 8 egg whites
- pinch of salt
- 200g granulated white sugar
For the Decoration
- 110g apricot jam
- 15ml rum
- 22g chocolate, melted
- 300g powdered sugar, sifted
- 2 ½ tablespoon water
- 3 teaspoons light corn syrup
- 100g almond slices
- To make the custard, combine 5 egg yolks, 30g of cornstarch, and 90ml of milk in a bowl and stir to combine.
- Bring 120ml cup of milk and 100g of granulated sugar over medium heat to a boil until the sugar is completely dissolved, stirring constantly.
- Slowly pour the hot milk into the egg mixture, stirring to combine. Return to the saucepan and cook until thick, about 2 minutes, stirring continuously. Remove from heat and transfer to a bowl. Cover with plastic wrap to prevent it from forming a skin and chill for 1 hour.
- To make the meringue layers, with a pencil, draw five 9 inches circles on parchment paper. Then turn the parchment paper upside down and place on baking sheets. Preheat the oven to 350°F
- Combine 75g of ground hazelnuts, 75g of ground almonds, and 40g of all-purpose flour and stir to combine. Set aside.
- In a stand mixer, whisk 8 egg whites and a pinch of salt on medium-high speed until soft peaks form. Slowly add 200g of granulated sugar and whisk until glossy and stiff peaks form. Carefully fold in the ground nut mixture.
- Equally spread the batter into the drawn circles. Make sure that they are all the same in size and thickness. Bake one layer at the time for 10-12 minutes until golden brown. Remove from the oven and immediately flip over the parchment paper and remove the paper. Let cool to room temperature.
- In a large bowl, beat 200g of butter on medium-high speed until creamy. Add the cooled custard little by little and stir to combine. Add 30ml kirsch and 1 teaspoon of vanilla extract and stir until fully combined and creamy.
- Combine 110g apricot jam and 15ml rum in a bowl and stir until smooth and combined. Set aside.
- To assemble the cake, place the first meringue layer inside a 9″ springform pan and spread with ¼ of the custard buttercream filling. Repeat until you end up with 5 meringue and 4 buttercream layers. Finish with the most beautiful meringue layer on top, smooth side up. Spread apricot jam on top evenly. Chill for 30 minutes.
- Place melted chocolate in a piping bag and cut off a tiny edge of the bag and set aside.
- To make the glaze, combine 300g powdered sugar, 2 ½ tablespoons of water, and 3 teaspoons of light corn syrup and stir to combine until smooth. Microwave a few seconds until it reaches a temperature of 80-85°F. Immediately pour on top of the chilled cake. If the glaze is too runny, let stand for a few minutes. If it is too thick, microwave a few more seconds. Let excess glaze drip over the sides.
- Pipe a chocolate wheel on top beginning from the center to the edges. Then run the tip of a toothpick from the center to the edges and from the edges to the center, 1 inch apart. You will have about 8-9 lines in each direction to form the design. Cover sides with sliced almonds by pressing them against the sides with your hand.
- Chill in the fridge in an airtight container for 4 hours. Enjoy!