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1
Preheat oven to 250F.
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2
Line 10-inch-diameter springform pan with parchment paper.
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3
Lightly oil paper and pan sides.
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4
Finely grind whole almonds and 1/4 cup sugar in processor.
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5
Using electric mixer, beat egg whites in large bowl to soft peaks.
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6
Gradually add remaining 3/4 cup sugar and beat until stiff but not dry.
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7
Beat in ground almond mixture and flour.
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8
Spread mixture evenly over parchment paper in pan.
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9
Bake until dry, about 1 1/2 hours.
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10
Cool completely in pan.
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11
Lightly oil rimmed baking sheet.
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12
Combine 1/2 cup sugar and 2 tablespoons water in heavy small saucepan over medium-low heat.
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13
Stir until sugar dissolves.
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14
Increase heat to medium-high and boil without stirring until mixture turns deep amber color, brushing down sides of pan with wet pastry brush and swirling occasionally, about 6 minutes.
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15
Stir in sliced almonds.
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16
Immediately pour mixture onto prepared sheet.
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17
Cool.
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18
Break praline into pieces and finely grind in processor.
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19
Whisk egg yolks, egg, remaining 3/4 cup sugar, and 1/4 cup water in large bowl to blend.
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20
Set over saucepan of simmering water and whisk until mixture thickens and instant-read thermometer registers 160F, about 5 minutes.
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21
Remove bowl from over water.
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22
Using electric mixer, beat mixture until thick and cool, about 5 minutes.
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23
Whisk in corn syrup, liqueur, and espresso powder.
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24
Fold in ground praline.
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25
Using electric mixer, beat whipping cream in another large bowl until stiff peaks form.
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26
Fold whipped cream into praline mixture.
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27
Spread praline cream over almond meringue in pan, smoothing top.
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28
Freeze overnight.
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29
(Can be made up to 1 week ahead.
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30
Cover tightly and keep frozen.)
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31
Cut cake into slices and serve frozen.
