12 Serves
108 Mins
Preheat your oven and prepare the meringue layers by whipping egg whites with sugar until stiff peaks form, then gently fold in the almond flour.
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AmericanVitamin E
4 mg / 15 mgVitamin K
1 µg / 120 µgVitamin B1
0 mg / 1.2 mgVitamin B2
1 mg / 1.3 mgVitamin B3
1 mg / 16 mgVitamin B5
2 mg / 5 mgVitamin B6
0 mg / 1.7 mgVitamin B12
1 µg / 2.4 µgFolate
49 µg / 400 µgCalcium
115 mg / 1,300 mgIron
3 mg / 18 mgMagnesium
65 mg / 420 mgPhosphorus
281 mg / 1,250 mgPotassium
482 mg / 4,700 mgSodium
406 mg / 2,300 mgZinc
2 mg / 11 mgCopper
0 mg / 0.9 mgManganese
0 mg / 2.3 mgSelenium
59 µg / 55 µgFiber
2 g / 28 gSugar
44 g / 50 gSaturated Fat
4 g / 20 gCholesterol
385 mg / 300 mgCaffeine
0 mgNet Carbs
60 gAlcohol
0 g
Pipe the meringue mixture into circles on parchment-lined baking sheets and bake until crisp and golden.
Prepare the custard base for the buttercream by cooking egg yolks, milk, and sugar, then whisk in softened unsalted butter once cooled.
Assemble the torte by stacking the meringue layers with the buttercream filling, using an offset spatula to smooth the sides.
Glaze the top with apricot jam and use melted dark chocolate to pipe the signature spiderweb design, then chill before serving.
10
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Tunisian
American