i added toasted almond and changed the whipped cream to butter cream since i need this cake to last longer than 4 hrs. i also skip the color syrup, instead used cocoa powder, espresso powder and kahlua
for the butter cream:
200gr sugar (i suggest using 150gr since it was a bit too sweet for me)
50gr water or less, just enough to cover the sugar.
85gr egg yolk, 5 yolks
230gr butter
2 table spoon unsweetened cocoa powder
1 table spoon instant espresso powder
1-2 table spoon boiling water
1 table spoon kahlua
slice butter into about 10 slices total, set aside. add water to sugar, simmer on medium until soft ball or register 240F on candy thermometer. while the sugar is cooking, beat yolks on medium for 2 minutes then high until sugar syrup is ready . once sugar is ready, lower speed to medium and pour sugar in yolk at a small constant stream while continue beating. once done with the sugar, increase speed to high and beat until the mixture cool down completely. add butter, one slice at a time an beat at medium until homogenous.
dissolve espresso powder with boiling water, let it cool then add kahlua, mix well. fold espresso into buttercream until homogenous. add cocoa powder to buttercream and fold again until homogenous. cover with plastic wrap, refrigerate until ready to use.
for the almond
150 gr of sliced almond, toast in oven until golden. let it cool down completely. set aside.
for the cake
preheat oven at 300F. line a jelly roll pan with parchment. on the reverse side of parchment, mark 3 of 3" wide panels, 3/4" apart. the lengh of each panel should be the same as the length of jelly roll pan. prepare piping bag with 1/2" round tip.
the cake has 2 different batter, the meringue and the ladyfinger genoise
for the meringue:
150gr eggwhites, 4 whites at room temp.
80gr sugar
85gr powder sugar
beat eggwhite at medium speed to frothy, add sugar at small constant stream. once done with sugar, increase speed to high and beat until stiff peaks. sift in powder sugar and fold in 2 portion until homogenous. fill piping bags and pipe 3 rows per panel (i need more practice with the piping!). set aside. save leftover for genoise
for the genoise:
leftover meringue
225gr eggs, 4 eggs at room temp.
60gr egg yolks, 4 yolks at room temp.
50gr sugar
110gr flour
1 teaspoon vanilla
add leftover meringue, eggs, yolks, sugar to mixing bowl, beat on low for 30 seconds to mix, speed up to medium for 2 minutes and increase to high until tripple in volume. sift in flour and fold in 2 portions until homogenous. add vanilla. fill piping bag and pipe in between the rows of meringue, 2 rows of genoise per panel.
save leftover for cake or lady fingers.
bake cake about 40-60 minutes, open door for 5 seconds every 15minutes for steam to escape.
the original recipe called for baking with oven door cracked open, it did not work for me. aslo i reccommend cutting the batter recipe in 1/2 or 1/3 so you won't have alot leftover. also using the leftover meringue for genoise is not precise at all, i think this caused my runny batter!! (i couldn't believe a professional pastry chef wrote this recipe and Julia approved) i reccommend making the genoise with its own recipe. i have to search for that recipe. if there's left over meringue, make meringue kisses.
once the cake is done, let it cool on rack completely. trim both ends of all panels to make them neat and even. save the prettiest one for the top layer. spread a thin layer of buttercream on 2 panels, sprinke with toasted almond. save a bit of butter cream for patching up afterward. divide the rest of the buttercream in 2 portions and pipe them on top of 2 almond panels. stack one almond panel on top of the other, press down slightly. stack the last one on top, press down slightly. use the remaining buttercream to patch the ends or sides if needed. dust top panel with unsweetened cocoa powder. refrigerate at least 1 hr to set.
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