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Instructions
Pastry Cream:
Bring the cream to a boil in a medium saucepan over medium heat.
In a medium bowl, beat the egg yolks with the sweetener and salt. Then beat in the arrowroot starch* until the mixture turns light yellow and thick, about 30 seconds.
Slowly beat about half of the hot cream into the egg yolks to temper. Then return the yolk-cream mixture to the saucepan and cook, stirring constantly, until the mixture is thick and glossy, about 1½ minutes. It will thicken suddenly and quickly, so watch closely!
Remove from heat and beat in butter, vanilla, and stevia. Transfer to a small bowl and smooth the plastic wrap over the surface. Let cool in the refrigerator for at least 3 hours.
*If you don't want to use arrowroot starch, you can beat in 1/2 teaspoon of xanthan gum at the end to thicken the pastry cream. This should be your last step before letting it chill.
Meringue Layers:
Preheat oven to 350°F. On a large piece of parchment paper, trace three (3) 5x10 inch rectangles. Place the parchment paper on a large baking sheet.
In a medium bowl, mix the almond flour and powdered sugar.
In a large, clean bowl, beat the egg whites with the granulated sugar, vanilla extract, cream of tartar, and salt until stiff.
Gently fold in the almond flour mixture until well combined.
Evenly divide the meringue mixture into each of the 3 traced rectangles. Bake for 15 minutes, turning off the oven and holding the door ajar with a wooden spoon. Leave in until cool.
Chocolate Ganache:
Melt the butter and dark chocolate in a medium saucepan over low heat and stir until the mixture is smooth.
Stir in the powdered sugar and vanilla extract.
Let cool for 5 to 10 minutes, until the mixture has thickened but is still pourable.
To assemble:
Carefully peel a layer of meringue from the baking paper and place on a serving plate.
Fill with half of the pastry cream. Cover with another layer of meringue and spread with the remaining half of the pastry cream. Cover with the final layer of meringue.
Pour the ganache over the cake and let it drip down the sides.
Let it set for 1 hour before serving (you can keep it in the fridge, but let it sit for 10 minutes before cutting to allow the ganache to soften).
Nutritional information
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