Sift together the almond flour, salt, and cake flour and set aside. Cream together the butter, inverted sugar, and powdered sugar in the bowl of a stand mixer. Add the eggs slowly, scraping down the bowl, and then add the sifted dry ingredients. Continue mixing until the dough comes together. Wrap the dough in plastic wrap and refrigerate for a minimum of 2 hours or overnight. Roll out the dough to 0.75 in/1.9 cm thick, cut two 10 in/25.4 cm rounds and place on a sheet pan that is lined with parchment paper. Bake at 350ºF/176ºC for 8 to 10 minutes or until golden brown.
Sift the cake flour and set aside. In the bowl of a stand mixer, combine the eggs, egg yolks, sugar, and vanilla extract with the whisk attachment until it forms thick ribbons. Gently fold the sifted dry ingredients into the yolk mixture. In a clean mixing bowl, whip the egg whites and powdered sugar together with the whisk attachment until it reaches medium-soft peaks. Fold the egg white mixture into the yolk mixture in three parts. Pour the batter into 10 in/25.4 cm cake pans that have been greased and floured. Bake at 350ºF/176ºC for 10 to 12 minutes, or until the cake springs back when touched. Allow the cakes to cool completely and then slice to 0.5 in/1.3 cm thick layers.
Lemon Curd
Butter, Cubed
24oz (750g)
Lemon Juice
12oz (75g)
Lemon Zest
4 each
Sugar
36oz (1020g)
Eggs
12 each
Melt the couverture coins and spiced cookie spread together. Fold in the feuilletine and press into a half sheet cake frame placed on a flat parchment lined sheet pan, spreading evenly. Place in a refrigerator until set. Spread a thin layer of orange jam on top of the spiced cookie feuilletine crunch and place the Spiced Almond Cake with Candied Fruits on top.
Combine the Cheesequick Mix and sugar in a standard mixer. Add the water and mix for one minute using the whisk attachment. Add the yogurt and mix at high speed for 3 minutes. Fold in the heavy cream.
Combine the water and Ovasil in a standard mixer and whisk using the whisk attachment. Slowly in the sugar a little at a time until the meringue has come to full volume.
Spread a thin layer of Apricot Marmalade on the short crust rounds and place one biscuit round on top. Place each of the assembled rounds in a 10 inch/25.4 cm cake ring that has been greased and dusted with powdered sugar. Divide and pour the Cheesecake Cream into each of the rings and spread evenly. Swirl in the Lemon Curd and refrigerate the cakes for 3-4 hours. With a plain tip, pipe the Meringue in peaks on top of the cake and torch before serving.
