A cake for all seasons: Flourless (GF), KLP and absolutely spectacular layered meringue, chocolate, almond and berry dessert@Mondaymorningcookingclub. With thanks to George Sternfeld for this fabulous recipe!

Video by Ollie Quirk and Music by Oscar Gross.

It's do ahead and simple to make. This will be one of the many winners from our new book.
You can find the recipe in 'Now for Something Sweet' which you can buy through our website www.mondaymorningcookingclub.com.au or any good bookstore.


MERINGUE NUT LAYER
75 g (1⁄2 cup/2 2⁄3 oz) roasted almonds
4 egg whites
250 g (1 1⁄2 cups/9 oz) icing (confectioners’) sugar
1 tablespoon white vinegar
30 g (1⁄4 cup/1 oz) unsweetened
Dutch cocoa powder

FILLING
600 ml (2 1⁄2 scant cups/20 fl oz) thickened (whipping) cream
75 g (1⁄2 cup/2 2⁄3 oz) roasted almonds, chopped
100 g (3 1⁄2 oz) dark chocolate, finely chopped
135 g (1 cup/4 3⁄4 oz) raspberries
165 g (1 cup/5 3⁄4 oz) blueberries
165 g (1 cup/5 3⁄4 oz) strawberries, quartered

Preheat the oven to 150°C (300°F/Gas 2). Line 2 large baking trays. Trace 3 circles approximately 20 cm (8 inches) in diameter on the baking paper.
To make the meringue nut layer, place the roasted almonds in a food processor and pulse until they are ground, and resemble breadcrumbs. Set aside.
Using an electric mixer, whisk the egg whites until soft peaks form, then slowly add the icing sugar 1 tablespoon at a time, while continuing to whisk. Whisk for 10 minutes or until stiff and glossy. Using a spatula, fold in the vinegar, cocoa powder and the ground almonds.
Use the spatula to spread the meringue inside the outlines you’ve traced, smoothing out to the edges. Bake for 45 minutes or until the discs are crisp to the touch. Place on a wire rack to cool completely.
To make the filling, whip the cream in a bowl just until soft peaks form and set aside. In a separate bowl combine the almonds and the chocolate. In a third bowl combine the berries.
To assemble the torte, place the first disc of meringue on a serving platter and top with one-third of the cream, one-third of the almond/chocolate mixture and one-third of the berries. Repeat with the remaining discs.
Serves about 10

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