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.
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