Almond Meringue Cake – GF
 

• Preheat the oven 30 minutes before baking to 175C° (350F°)
   
• Bakers tip; Keep the egg whites chilled: When you whip cold egg whites, the protein is tougher and breaks down more slowly, which, once acid and powdered sugar are introduced, results in a stronger meringue.
   
• Line and lightly grease the sides and the bottom of a 23 cm (9 inches) springform, and line parchment paper.
   
• Bakers note; "Grind the almonds with an almond grinder, if you have one. You can also use a food processor with a blade, but be careful not to run it for too long so that the fat in the almonds separates. Alternatively, you can buy pre-ground almonds (not almond flour)."
   
• In a food processor, grind half of the almonds 125 grams and pulse until fine, then add the remaining 125-gram almonds and pulse so that you have a mixture of fine and semi-rough. And I like mine to be a little course, which provides a better texture.
   
• Wipe the inside of a mixer bowl as well as the whisk attachment with a paper towel dampened with a bit of lemon juice to eliminate any trace of grease.
   
• Put the 120-gram egg whites and a pinch of cream of tartar in the bowl of a stand mixer using the whisk attachment. Whip on medium speed for about 3 minutes until the whites change from foamy to stiff and creamy white. Once glossy, gradually add 225 grams of powdered sugar—one tablespoon at a time over 3 minutes to make a very shiny and stiff meringue.
   
• Stop the mixer and add one teaspoon of vanilla bean paste, optional, and whip on medium speed until just combined.
   
• Remove the bowl from the mixer and, using a rubber spatula, carefully fold in the coarsely ground almonds.
   
• Scoop the almond meringue mixture into the prepared springform pan. Use your spatula to spread evenly.
   
• Bake off immediately in the center of the oven until lightly brown and puffed, about 30 minutes. It is most likely done when you can smell the smell of toasted almonds in your kitchen.
   
• Let the cake cool in the springform on a wire rack until cool, about one hour.
   
• Remember, every oven is different. 
   
• Let the cake cool in the springform on a wire rack until cool. 
   
• If you have used a spring form, carefully run a knife around the edges to loosen it and carefully remove the cake from the spring form. Peel off the paper, and the cake is ready. If you have used a tart tin with a loose bottom like me, carefully lift the cake out of the pan by lifting the bottom.
   
• If not used right away, Wrap the cake layer in plastic wrap and leave it at room temp for up to 2 days or wrap the cake layer in plastic wrap and freeze the cake layer for up to one month.
   
• I use a sheet of acetate/cake collar on the inside of my adjustable cake ring; You can buy acetate sheets /collars at craft stores, or online it will give the Passionfruit & Yogurt mousse Cake a clean, smooth edge if you don't have it you can also cut a long stripe of parchment paper.

Passionfruit Jello-Mixture

• For the best flavor, use very wrinkled passion fruit.
   
• Soak two gelatine sheets in a large bowl filled with cold water for at least 10 minutes. Make sure the water is super cold!
   
• Meanwhile, squeeze out the inside of 12 very wrinkled passion fruit, both the seeds, juice, and pulp. 
   
• Strain the passion fruit mixture through a fine-mesh sieve to remove all the black passionfruit seeds, This step is important as we need to weigh the passionfruit juice without the black seeds to get enough passionfruit flavor in your Yogurt mousse.
   
• Make sure you squeeze all of the juice and passionfruit pulp out of the fine-mesh sieve with the back of a spoon or small spatula, all that should be left are the black seeds. This step takes about 1 to 2 minutes.
   
• Reserve two tablespoons of the black passionfruit seeds for later, discard the rest.
   
• In a medium saucepan, combine 115-gram passionfruit juice, and 40-gram freshly squeezed lemon juice, heat over medium heat until warm, and remove from heat.
   
• Squeeze excess water from the gelatine and, stir it into the warm passionfruit-lemon juice, stir with a spatula or small whisk until the gelatine leaves are completely dissolved.
   
• Add two tablespoons of the black passionfruit seeds to the passionfruit-lemon mixture, optional, and combine.
   
• Let the passionfruit-lemon mixture cool on the kitchen counter until lukewarm, about 15 to 20 minutes.

Passionfruit  & Greek Yogurt Mousse Filling

• Before you start, the colder the cream and the colder the greek yogurt is, the easier and more successful it will whip and creates the lightest whipped yogurt ! for best results, take the cream and greek yogurt out of the fridge, chill the cream, and greek yogurt in the freezer for 15 minutes before you start. If you don't have a freezer, just make sure your cream and greek yogurt are really cold. A slightly warm cream or yogurt does not whip up well.
   
• In a bowl of your stand mixer fitted with the whisk attachment, add 100 gram sifted powdered sugar, grated lemon zest from 2 lemons, 400-gram cold greek yogurt (10% fat), 400-gram cold heavy whipping cream (40% fat), and one teaspoon vanilla bean paste. 
   
• Whip the mixture at low speed for one minute, then turn the mixer to medium-high speed until the yogurt frosting is thick, fluffy, and stable, about  1 to 3 minutes. 
   
• Remove the bowl from the mixer, Scrape the side and the bottom of the bowl with a silicone spatula.
   
• Pour the lukewarm Passionfruit Jello-Mixture into the whipped Yogurt cream and combine with a spatula.
   
• Make sure the almond meringue bottom has completely cooled, pour over the passionfruit & Yogurt Mousse, use a spatula to make an even layer.
   
• Drizzle 1 to two tablespoons of dedicated coconut on top of the passionfruit & Yogurt Mousse press the coconut slightly into the mousse with the back of a spoon.
   
• Refrigerate the Passionfruit & Yogurt Mousse for at least 6 -8 hours, but overnight is better. Refrigerate for a sturdy mousse cake with a beautifully neat slice for 12 hours. Cover the top with plastic wrap as soon as the Yogurt mousse is set.
   
• Use a knife to loosen the chilled Passionfruit & Yogurt  Mousse Cake from the rim of the springform pan.
   
• Decorate the top with fresh raspberries.
   
• For maximum freshness and deliciousness serve immediately.  
   
• Cover and store leftover passionfruit Yogurt mousse cake in the refrigerator for up to 3 days.