Toasted Almond Dacquoise

Ingredients

1 recipe Easy Sponge Cake (recipe follows)
1 recipe Toasted Almond Meringue (recipe follows)
1 recipe Vanilla-Amaretto Mousse (recipe follows)
1 cup heavy whipping cream
1/4 cup confectioners’ sugar
2 tablespoons amaretto
1 cup sliced almonds, toasted
For Easy Sponge Cake
3 large eggs
1 teaspoon vanilla extract
1/2 cup sugar
2/3 cup self-rising flour
1/2 teaspoon salt
For Toasted Almond Meringue
3 large egg whites
1 1/4 tablespoons granulated sugar
1 1/4 cups confectioners’ sugar
6 tablespoons chopped almonds, toasted
For Vanilla-Amaretto Mousse
2 cups heavy whipping cream
3 tablespoons amaretto
2 teaspoons clear vanilla extract*
6 large egg yolks
1/4 teaspoon salt
3 teaspoons unflavored gelatin
1/2 cup water, divided
1 cup sugar

Instructions

Line a 101/2 x 5-inch loaf pan with plastic film, allowing fi lm to hang over sides of pan.
Carefully layer cake, meringue, and mousse. Repeat layers, ending with cake. Pull excess fi lm over cake. Wrap tightly. Freeze for 4 hours or overnight. Remove pan from freezer. Carefully unwrap. To remove cake, invert pan onto a serving platter.
In a medium bowl and using a mixer at medium-high speed, beat cream, sugar, and amaretto until stiff peaks form. Frost cake with cream. Gently press almonds into cream. Serve immediately, or store in freezer for up to 1 week.

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