Le Delice Guy Pascal (Almond-Meringue Cake)

1. 1

   Lay one meringue disk on a serving dish and spread four cups of ganache over it.

2. 2

   Lay a second meringue disk over the ganache and spread it with half of the coffee butter cream, reserving enough to cover the top and sides of the finished cake.

3. 3

   Lay a third meringue disk over the coffee butter cream and spread with the creme Chantilly.

4. 4

   Top with the last meringue disk.

5. 5

   Spread the top and sides of the dessert with the remaining butter cream.

6. 6

   Coat the cake with the toasted almonds.

7. 7

   Refrigerate until well chilled.

* Per serving · 4 servings · Values may vary.

No additional tips available.