---------- Recipe via Meal-Master (tm) v8.02
  
       Title: BURNT-ORANGE MERINGUE CAKE
  Categories: Desserts, Cakes
       Yield: 12 servings
  
 ---------------------------ALMOND MERINGUE LAYERS---------------------------
   1 3/4 c  Whole almonds
     3/4 c  Sugar
       2 tb Cornstarch
       1 c  Egg whites
       1 pn Salt
     1/2 c  Sugar
       2 ts Vanilla extract
     1/2 ts Almond extract
     1/2 c  Toasted sliced almonds
            - for finishing
 
 ---------------------------CARAMEL-ORANGE FILLING---------------------------
     3/4 c  Sugar
     1/2 ts Lemon juice
       1 c  Milk
       4    Egg yolks
       2 tb Grated orange zest
   1 1/2 c  Unsalted butter
 
 ----------------------------GLAZED ORANGE SLICES----------------------------
     1/2 c  Orange juice
       1    Envelope gelatin
     2/3 c  Apricot preserves
       2 lg Oranges
  
   PREHEAT OVEN TO 350F. For the meringue layers, pulse the almonds in the
   food processor until coarsely ground. Place them on a baking pan and toast
   for about 15 minutes, stirring frequently, until golden. Cool and combine
   with the sugar and cornstarch. Reduce oven to 300F. Whip the egg whites on
   medium speed with the salt until white and opaque. Increase speed to
   maximum and whip in remaining sugar. Continue whipping until egg whites
   hold a firm peak. Fold in extracts and toasted almond mixture. Pipe batter
   on paper-lined pans with a pastry bag fitted with a 1/2-inch plain tube to
   make three 10-inch disks. Bake at 300F about 30 minutes, until crisp but
   not completely dry. Cool layers on pans. FOR THE FILLING, place the sugar
   and lemon juice in a saucepan and stir well to combine. Place on medium
   heat and stir occasionally until the sugar melts and caramelizes. Add the
   milk carefully (the caramel will splatter) and return to a boil, stirring
   to dissolve any hardened caramel. Whisk yolks in a bowl with orange zest
   and whisk half the boiling milk into them. Return remaining milk to a boil
   and whisk in yolk mixture, continuing to whisk until thickened. Strain into
   a bowl and cool. Beat butter with paddle on medium speed until soft and
   light. Beat in custard cream and beat filling smooth. FOR THE GLAZED
   ORANGES, combine the orange juice and gelatin in a bowl. Bring the apricot
   preserves to a boil over low heat, stirring occasionally. Add the orange
   mixture and return to a boil, reducing slightly. Strain and cool slightly.
   Halve and slice oranges thinly. Dip orange slices in glaze and place on a
   pan lined with plastic wrap to set. To assemble, trim layers to an even
   10-inch diameter and place one on a cardboard. Spread with 1/4 of the
   filling. Repeat with another layer and another 1/4 of the filling. Top with
   last layer and mask cake with another 1/4 of the filling. Use the remaining
   filling to make a border of rosettes on the edge of the cake and a circle
   of rosettes in the center. Press the sliced almonds against the side of the
   cake and fill in the center circle with them. Arrange orange slices on the
   rosettes.
  
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