When all of the butter has been added beat on high speed until the mixture comes together in a thick, creamy mass of silky buttercream. When the mixing bowl is cool to the touch, switch to the paddle attachment and, with the mixer running, add butter pieces one at a time. With the mixer running, add the hot sugar syrup to the yolks in a slow fine stream.Īdd the dissolved espresso mixture and beat at high speed until completely cooled.
Wash down any crystals that may form on the sides of the pan using a pastry brush dipped in cold water.Ĭook, and bring to 238 degrees F (soft ball candy stage) and remove from the heat.īeat the egg yolks in the bowl of an electric mixer fitted with the whip attachment for 1 minute. Clip a thermometer to the side of the pan and bring to a boil without stirring. In a saucepan, bring the sugar and remaining water to a boil, stirring until the sugar is dissolved. Stir together the espresso powder and 1 tablespoon of water until the powder is dissolved.
Remove from the heat and stir in the espresso and brandy or cognac. Add the remaining water to a saucepan along with the granulated sugar.īring to a boil and stir until the sugar is melted. Stir together the espresso powder and 1 tablespoon of the water. Trim away the browned edges of the cake using a small sharp knife. Invert the cake onto a wire rack and carefully peel away the parchment or silicone liner.
Remove from the oven and let cool slightly. Pour into the prepared baking pan spread evenly using an offset spatula.īake for 5 to 7 minutes, or until the cake springs back when pressed in the center. Gently fold the meringue into the almond mixture.Īdd the melted butter and gently fold again, being careful not to deflate the batter. In a separate bowl, whip the egg whites and fine sugar with an electric hand mixer until a thick, glossy meringue forms. Stop to scrape down the sides of the bowl as necessary. Using a stand mixer fitted with the paddle attachment, beat the almond flour, confectioners’ sugar, all-purpose flour, whole eggs, and egg yolk until combined.Lightly grease a 17x11-inch jelly roll pan and line it with parchment grease the paper.
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