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Macadamia Nut-Macaroon Praline Cake




Source of Recipe


The Hali'imaile General Store Cookbook






List of Ingredients



• MERINGUE RING
  
• 1 1/4 cup macadamia nut pieces, chopped
  
• 1 1/4 cup confectioners' sugar
  
• 2 tablespoons flour
  
• 3 tablespoons milk
  
• 8 egg whites
  
• pinch of salt
  
• 1/2 cup granulated sugar
  
• 1 recipe baked white butter cake
  
• 1/2 cup simple syrup
  
• 1 tablespoon dark rum
  
• MACADAMIA NUT PRALINE
  
• 2 cups chopped macadamia nuts
  
• 1 1/2 cups granulated sugar
  
• 1 tablespoon water
  
• 3 cups butter cream frosting
  
• 1 1/2 cups dark chocolate mousse
  
• Confectioners sugar, for dusting
  
• 1 cup creme anglaise
  






Instructions



1. Before you being making the meringue, line 2 baking sheets with parchment paper and draw an 8-inch circle in the center of each. Turn the paper over. this will be your guide whether you decide to pipe the meringues or spread them onto the circles with a spatula.
   
2. To make the meringue ring, preheat the oven to 250. in a food processor, combine the nuts, confectioners sugar, and flour and pulse to the consistency of a coarse meal. Place in a bowl and add the milk. Stir to form a paste.
   
3. In a bowl, using an electric mixer on medium speed, whip the egg whites and salt until soft peaks form. Increase the speed to high, add the granulated sugar, and beat until the mixture forms medium peaks.
   
4. Fold half of the egg whites into the nut mixture, then fold in the remaining whites. Do not over mix. Spoon the meringue into a pastry bag fitted with a plain 1/2 inch tip and pipe onto the circles of the parchment paper. Alternatively, spread the meringue on the circles with a spatula.
   
5. Bake for 3 hours, until gold brown. Remove from the oven and allow to cool. Increase the oven temperature to 350.
   
   
6. Using a serrated knife, cut the butter cake into 2 layers. Reserve 1 layer in the freezer for future use. Place the remaining layer on a plate. Combine the simple syrup and rum and soak the cake.
   
7. To prepare the praline, line a baking sheet with parchment paper. In a bowl, toss the nuts with the sugar and water. Turn out onto the prepared baking sheet and spread evenly. Bake for 10 to 15 minutes, until the nuts darken and the sugar starts to caramelize. Allow to cool completely.
   
8. Transfer the cooled praline to a food processor and process until it resembles a coarse meal. In a bowl, add half of the praline to the butter cream and stir to mix.
   
9. Assemble the cake on the plate in this order: meringue, mousse, butter cake, 1 1/2 cups of the praline butter cream, and meringue. Cover the sides with the remaining butter-cream and pat the remaining praline onto the butter-cream. Dust with confectioners sugar, cover and refrigerate for 2 hours. Serve with a pool of creme anglaise under each piece of cake.