Almond Meringue Cake with Fruit

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Nutritional Info
  • Servings Per Recipe: 10
  • Amount Per Serving
  • Calories: 422.1
  • Total Fat: 28.3 g
  • Cholesterol: 130.7 mg
  • Sodium: 158.5 mg
  • Total Carbs: 38.9 g
  • Dietary Fiber: 5.8 g
  • Protein: 6.8 g

View full nutritional breakdown of Almond Meringue Cake with Fruit calories by ingredient
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This crunchy cookie merangue type cake can be made with any type of fruit. Courtesy of Food Network Canada Laura Calder This crunchy cookie merangue type cake can be made with any type of fruit. Courtesy of Food Network Canada Laura Calder
Number of Servings: 10


    4 oz ground almonds or hazelnuts
    1 Tblsp cornstarch
    1/2 cup Sugar
    1 Tblsp sugar
    4 Egg Whites

    1/2 cup + 2 tblsp sugar
    4 Egg Yolks
    1 Cup butter very soft
    1 Tsp. Vanilla

    1 Cup slivered Almonds toasted
    6 peaches, sliced or your choice of fruit.


1 Make Cake:
Heat oven to 275F/104C.
Line two baking sheets with parchment paper and draw a 9" circle or rectangle on each.
Compine the ground almonds, cornstarch and the 1/2 Cup sugar.Set aside.
Beat the egg whites to peaks, then beat in remaining 1Tblsp sugar to make stiff peaks.
Fold in the almond mixture in three batches to combine thoroughly.
Put equal amounts of mixture onto each circle on the parchment paper.
Bake until crip and dry, approximately 1 hour and a half or less.

Heat the sugar with 1/3 Cup +2Tblsp water to dissolve, then boil to soft ball stage. Which is just before the syrup changes colour (239 F/ 115C on a candy thermometer)
Beat the egg yoks in a stand up mixer,
While beaters are running quckly add the hot syrup in a thin stream.
Continue beating until mixture is cool and forms thick mouse, about 5 minutes.
Beat in the butter , gradually add the vanilla

Assemble the cake:
Set a meringue on a serving plate. Spread over a quarter of the buttercream. Lay in a layer of fruit. Spread the top with buttercream. Put second meringue on top and spread with buttercream. Put rest of fruit. spread the remaining buttercream on the top and sides. Press the toasted almonds all around the sides and top.

Serve and enjoy

Number of Servings: 10

Recipe submitted by SparkPeople user JUNETHIBEAULT.

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