Monte Carlo
A layered cake built on a meringue base, stacked with almond chocolate sponge and an apricot jelly filling, finished with almond buttercream and coated in meringue crumbs.
Ingredients
Plain meringue (see page 212)
8 oz (225 g)
Almond chocolate sponge cake (see page 359)
1 round, 5, 6, or 7 inches (13-18 cm) diameter
Curry spiced apricot jam (see opposite recipe)
to taste
Almond cream (see page 480)
14 oz (400 g)
Chantilly cream (for decoration, see page 211)
to taste
Apricot halves (for decoration)
to taste
Cocoa powder (for decoration)
to taste
Red currants (for decoration)
to taste
Instructions
1
Make the meringue disc
Pipe the meringue onto parchment paper into 7-inch (18 cm) circles (you need two, reserve the remainder for decoration). Bake at 325°F (160°C) until hard. Trim the meringue edges with a 7-inch Charlotte mold so they fit the mold.
2
Make the apricot layer
Trim the almond chocolate sponge cake to fit a 5-inch (13 cm) cake ring. Brush with the syrup reserved from the apricot jam. Pour the warm apricot jam over the cake and chill until set.
3
Assemble
Place one meringue disc on a cake board. Invert the set cake jelly layer onto the meringue disc (sponge side up), making sure it is centered. Surround with a 7-inch Charlotte mold.
4
Fill with cream
Pour in the almond cream to nearly the top of the mold, cover with the second meringue disc and press lightly. Chill until set.
5
Decorate
Use a blowtorch to assist unmolding. Spread a thin layer of almond cream on the surface. Crush the remaining meringue and stick it onto the top and sides of the cake. Pipe chantilly cream rosettes with a star tip, and decorate with apricots, cocoa powder, and red currants.
