Burnt-orange Meringue Cake

Jesus did not accept religious people. In fact, He kept His fiercest threats for them. You see, Jesus was not about sentimentality; He was about truth. Jesus is truth personified. He is the living manifestation of the holy law of God, and as such, He perfectly understood that religion, spiritual teaching, contrary to the truth comes from hell and sends people there. Anything but the truth is a damning deception that has the greatest power to destroy souls forever because it gives the illusion that all is well. In fact, I would go so far as to say that of all the evils in the world, of all the sins in the world, of all the iniquities in the world, our Lord knew that religion was the worst — false religion — and especially false Judaism and false Christianity. And that's why the severest eternal judgment will be rendered for the religious who perverted the Old Testament and the New Testament.

John MacArthur

CATEGORY	CUISINE	TAG	YIELD
Eggs, Dairy		Cakes, Desserts	12	Servings

INGREDIENTS

1 3/4	c	Whole almonds
3/4	c	Sugar
2	T	Cornstarch
1	c	Egg whites
1	pn	Salt
1/2	c	Sugar
2	t	Vanilla extract
1/2	t	Almond extract
1/2	c	Toasted sliced almonds
		for finishing
3/4	c	Sugar
1/2	t	Lemon juice
1	c	Milk
4		Egg yolks
2	T	Grated orange zest
1 1/2	c	Unsalted butter
1/2	c	Orange juice
1		Envelope gelatin
2/3	c	Apricot preserves
2		Oranges

INSTRUCTIONS

PREHEAT OVEN TO 350F. For the meringue layers, pulse the almonds in
the food processor until coarsely ground. Place them on a baking pan
and toast for about 15 minutes, stirring frequently, until golden.
Cool and combine with the sugar and cornstarch. Reduce oven to 300F.
Whip the egg whites on medium speed with the salt until white and
opaque. Increase speed to maximum and whip in remaining sugar.
Continue whipping until egg whites hold a firm peak. Fold in extracts
and toasted almond mixture. Pipe batter on paper-lined pans with a
pastry bag fitted with a 1/2-inch plain tube to make three 10-inch
disks. Bake at 300F about 30 minutes, until crisp but not completely
dry. Cool layers on pans. FOR THE FILLING, place the sugar and lemon
juice in a saucepan and stir well to combine. Place on medium heat  and
stir occasionally until the sugar melts and caramelizes. Add the  milk
carefully (the caramel will splatter) and return to a boil,  stirring
to dissolve any hardened caramel. Whisk yolks in a bowl with  orange
zest and whisk half the boiling milk into them. Return  remaining milk
to a boil and whisk in yolk mixture, continuing to  whisk until
thickened. Strain into a bowl and cool. Beat butter with  paddle on
medium speed until soft and light. Beat in custard cream  and beat
filling smooth. FOR THE GLAZED ORANGES, combine the orange  juice and
gelatin in a bowl. Bring the apricot preserves to a boil  over low
heat, stirring occasionally. Add the orange mixture and  return to a
boil, reducing slightly. Strain and cool slightly. Halve  and slice
oranges thinly. Dip orange slices in glaze and place on a  pan lined
with plastic wrap to set. To assemble, trim layers to an  even 10-inch
diameter and place one on a cardboard. Spread with 1/4  of the filling.
Repeat with another layer and another 1/4 of the  filling. Top with
last layer and mask cake with another 1/4 of the  filling. Use the
remaining filling to make a border of rosettes on  the edge of the cake
and a circle of rosettes in the center. Press  the sliced almonds
against the side of the cake and fill in the  center circle with them.
Arrange orange slices on the rosettes.  From Gemini's MASSIVE
MealMaster collection at www.synapse.com/~gemini

A Message from our Provider:

“To ignore our Creator is the height of selfishness”

Nutrition (calculated from recipe ingredients) ---------------------------------------------- Calories: 649 Calories From Fat: 333 Total Fat: 38.5g Cholesterol: 122.7mg Sodium: 147.7mg Potassium: 353.5mg Carbohydrates: 70.7g Fiber: 3.7g Sugar: 59.5g Protein: 11.1g