DIRECTIONS
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Preheat an oven to 400 degrees F. Butter and flour a cake pan 10 inches in diameter; set aside.
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FOR GENOISE: In a large heatproof bowl, combine the sugar and eggs. Place over (not touching) gently simmering water in a pan. Whisk until it feels lukewarm. Remove from the pan and, using an electric mixer set on high speed or a wire whisk, beat until cool and the batter falls in a thick ribbon that holds its shape for 3 or 4 seconds, about 15 minutes. Sift the flour over the batter and, using a rubber spatula, fold it in. Pour into the prepared pan and smooth the top.
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Bake just until the cake springs back to the touch, about 20 minutes. Invert onto a rack, carefully lift off the pan and let cool completely.
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FOR MERINGUE: In a small saucepan, bring the sugar and water to a boil. Meanwhile, in a bowl, using an electric mixer set on high speed, beat the egg whites until soft peaks form. Continue to boil the sugar-water mixture until it reaches the soft-ball stage, 240 degrees F. on a candy thermometer.
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With the mixer set on medium speed, beat the sugar mixture into the egg whites. Reduce the speed to low, and continue beating until stiff, glossy peaks form, about 5 minutes. Scoop the meringue onto a baking sheet, spread it out in an even layer and refrigerate until cool.
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FOR MOUSSE: Place the butter in a large heatproof bowl. Place over (not touching) gently simmering water in a pan. Let stand until very soft. Add the hazelnut paste and, using a wire whisk, beat until no lumps remain. Remove from the pan and beat in the egg yolks, one at a time, until creamy. Then gently fold in the meringue.
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TO ASSEMBLE: Set aside a springform cake pan 10 inches in diameter and 4 inches deep. Using a long, serrated knife, cut the génoise to form 3 layers.
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Spoon one-third of the mousse over the bottom of the pan. Top with a génoise layer. Repeat the mousse and génoise layers, ending with a génoise layer. Cover and refrigerate until set, about 2 hours.
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To unmold, run hot water over a knife blade, wipe dry and slide the blade between the mousse and pan sides. Invert a plate over the pan. Holding the pan and plate together, flip them and lift off the pan. Sprinkle the almonds on the top and sides and serve immediately.
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