INGREDIENTS

INSTRUCTIONS

Available at specialty stores or by mail order from H. Roth and Sons,
** Simply toast almonds at 350 F for 7 to 10 minutes.  For Almond
Meringue: ====================  Preheat the oven to 325 F. Cut out
three 10-inch parchment paper  circles and one 10-inch cardboard
circle.  Set the parchment circles  on baking sheets.  Beat egg whites
to soft peaks and gradually add 2 1/2 tablespoons of  sugar and
continue beating until stiff.  Combine 2 1/2 cups of  powdered sugar
and ground almonds; fold into egg whites.  Spoon mixture into a pastry
bag fitted with a no.  6 round tip.  (A  number six tip leaves a round,
tube-like stream a little less than a  half inch in diameter.) Pipe
meringue onto parchment circles,  starting in the center and spiraling
outward just to the edge.  Dust  lightly with powdered sugar. Bake the
circles until crisp and very  lightly golden (25 to 30 minutes.) Cool
on racks.  For Buttercream: ================  Place a medium bowl in a
larger bowl of ice water.  Set Aside.  Bring milk to the boiling point
in a heavy saucepan over medium heat.  Meanwhile, beat egg yolks in a
large mixer bowl until smooth.  Gradually add 1/3 cup plus 1 tablespoon
of sugar and continue  berating until the mixture is pale yellow and
forms a ribbon when  beaters are lifted (about 7 minutes.)  Gradually
add boiling milk to yolk mixture, beating constantly to  avoid the yolk
curdling.  Return the mixture to the saucepan, and  cook over low heat
- stirring with a wooden spoon, for 30 seconds.  Immediately pour
custard into the bowl set over ice water.  Cool, stirring occasionally.
Beat the butter and praline paste in a large bowl until smooth and
creamy. Gradually beat in cooled custard.  To Assemble: ============
Using cardboard as a guide, trim meringues to even circles. Carefully
peel off the parchment paper.  Choose 1 meringue with a smooth bottom
and set aside.  Spread 1/3 of the cream onto 1 meringue layer.  Top
with a second  meringue, centering it over the bottom layer.  Smooth on
another  layer of buttercream.  Top with remaining meringue, smooth
side up,  pressing gently. Frost sides and top of cake with remaining
buttercream.  Gently press sliced almonds onto sides and top with a
spatula.  Dust about 2 inches of rim and 2-inch circle in center with
powdered  sugar. Transfer to serving platter.  Let stand at room
temperature  for 30 minutes before serving in wedges.  Source:  New
York's Master Chefs, Bon Appetit Magazine  :  Written by Richard Sax,
Photographs by Nancy McFarland  :  The Knapp Press, Los Angeles, 1985
Chef:   Jean-Jacques Rachou, La Cote Basque Restaurant, New York  File
ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mm-gc-ny.zip

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Nutrition (calculated from recipe ingredients)
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Calories: 6180
Calories From Fat: 3178
Total Fat: 368.6g
Cholesterol: 1245.4mg
Sodium: 187.7mg
Potassium: 2693.2mg
Carbohydrates: 690.8g
Fiber: 33.8g
Sugar: 637.7g
Protein: 86.2g