Lemon Dacquoise

Meringue: Line 2 baking sheets with parchment paper. Using 8-inch (20 cm) round cake pan as guide, draw 2 circles on each paper; turn paper over and set aside.

Spread almonds on rimmed baking sheet; bake in 350°F (180°C) oven until golden, about 8 minutes. Let cool.

In food processor, grind 1-1/2 cups (375 mL) of the almonds, 1/2 cup (125 mL) of the sugar and cornstarch until powdery.

In large bowl, beat egg whites until soft peaks form. Beat in remaining sugar, 1 tbsp (15 mL) at a time, until stiff glossy peaks form. Beat in almond extract. Sprinkle with half of the ground almond mixture; fold into egg whites. Fold in remaining almond mixture.

Divide among circles on sheets, spreading evenly to fill. Bake in top and bottom thirds of 275°F (140°C) oven, rotating and switching pans halfway through, until firm to the touch, 65 to 75 minutes.

While hot and using serrated knife and same cake pan as guide, trim to even circles if necessary. Slide metal spatula under meringues to loosen; transfer to wire rack and let cool completely. (Make-ahead: Store in airtight container for up to 1 week.)

Lemon Cream: In bowl, whip cream, sugar and lemon juice; stir in lemon rind. Set aside 2 cups (500 mL) for icing.

Centre 1 meringue layer on serving plate. Place strips of waxed paper under meringue to keep plate clean. Spread with one-third of the remaining lemon cream. Place second meringue on top. Repeat with remaining lemon cream and meringues. Spread reserved lemon cream over top and side. Press remaining almonds onto side of cake. Refrigerate for 1 hour. (Make-ahead: Cover and refrigerate for up to 8 hours.) Remove paper strips.

Garnish top with syrup-poached lemon rind. Slice with serrated knife, wiping between cuts.

Source : Canadian Living Magazine: April 2006