Oh my, Oh my, Oh my! You will LOVE this one.
- Candied lime rind (recipe follows)
- 2 1/4 cups sliced almonds
- 1 1/2 cups sugar
- 2 tbsp. cornstarch
- 9 egg whites
- 1/2 tsp clear vanilla extract
- 2 cups whipping cream
- 3/4 cups icing sugar
- 2 tbsp. lime juice
- grated lime rind
Preheat oven to 350 degrees. Line two cookie sheets with parchment paper. Draw eight inch circle on each one. Turn the paper over and put aside.
Spread almonds in oven on a flat pan and bake about seven minutes until a light golden colour. Let cool . Lower oven temperature to 275 degrees.
In a processor, grind the almonds, one half of the sugar and cornstarch until it becomes a powdery consistency. In a separate bowl, beat the egg whites until soft peaks form and add the remaining sugar a tbsp at a time, beat until stiff peaks form. Beat in the vanilla extract. Sprinkle in one half of the ground almonds and fold in the egg whites. Now fold in the remaining almond mixture.
Divide this mixture between the two pans and spread evenly to fill. Bake in top and bottom third of the oven set to 275 degrees for about sixty five to seventy minutes. Rotate the baking pans in the oven halfway through.
While this is hot, take the cake pan (used to draw circles) and set over the meringue, Cut around with a serrated knife so that both circles are the same size. Transfer to a rack and cool completely.
To make the lime cream, whip the sugar, lime juice and cream, and stir in the grated lime rind. Set aside two cups of this mixture for the icing segment.
Centre 1 meringue layer on a serving plate. Make sure to put strips of waxed paper underneath the meringue to prevent sloppy spills on the plate. Spread with one third of the lime cream. Place the second meringue on top and repeat with the remaining cream and meringues. Spread the reserved cream on the sides first, then the top of the cake. Press remaining almonds on the cake side. Refrigerate up to eight hours making sure to remove the wax paper strips.
To poach the rind, take a paring knife and cut strips of rind top to bottom and then be sure to slice into straight edges. Take 1/2 cup sugar and 1/2 cup water in a sauce pan and bring to the boil. Add the rind and again, bring to the boil. Cook for a few moments until it gets thick. Remove the rind, drain off the liquid and toss in a plate covered with berry sugar, roll around and set on a rack to dry.
Set these out in a pretty fashion on top of your cake when ready to serve.