Le Delice Guy Pascal (Almond-Meringue Cake)

• 4 meringue disks (see recipe)
• 4 cups ganache (see recipe)
• 8 cups coffee butter cream (see recipe)
• 3 cups creme Chantilly (see recipe)
• 3/4 pound blanched, sliced almonds, toasted

1. Lay one meringue disk on a serving dish and spread four cups of ganache over it.
2. Lay a second meringue disk over the ganache and spread it with half of the coffee butter cream, reserving enough to cover the top and sides of the finished cake.
3. Lay a third meringue disk over the coffee butter cream and spread with the creme Chantilly.
4. Top with the last meringue disk.
5. Spread the top and sides of the dessert with the remaining butter cream.
6. Coat the cake with the toasted almonds.
7. Refrigerate until well chilled.

meringue disks, ganache, coffee butter, creme chantilly, blanched

Taken from cooking.nytimes.com/recipes/682 (may not work)