Le Delice Guy Pascal (Almond-Meringue Cake)

Preparation

1. Step 1

   Lay one meringue disk on a serving dish and spread four cups of ganache over it.

2. Step 2

   Lay a second meringue disk over the ganache and spread it with half of the coffee butter cream, reserving enough to cover the top and sides of the finished cake.

3. Step 3

   Lay a third meringue disk over the coffee butter cream and spread with the creme Chantilly. Top with the last meringue disk.

4. Step 4

   Spread the top and sides of the dessert with the remaining butter cream. Coat the cake with the toasted almonds. Refrigerate until well chilled.