Belgian Misérable Cake

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A beloved Belgian pastry classic built from airy almond meringue layers and a rich vanilla buttercream, elegant enough for birthdays and family feasts.

Serves: 8 people

Preparation time: 25 min

Ingredients

• egg whites – 6
• granulated sugar – 1 cup
• powdered sugar – 1 cup
• almond flour – 1 1/2 cups
• all-purpose flour – 1/3 cup
• unsalted butter, softened – 1 1/4 cups
• powdered sugar for the buttercream – 3/4 cup
• vanilla bean paste – 1 tsp
• milk – 2 tbsp
• pinch of salt – 1
• toasted sliced almonds – 1/2 cup

Method

1. Preheat the oven to 325°F and line two baking trays with parchment paper.
2. Whisk the egg whites with the granulated sugar and salt until glossy stiff peaks form.
3. Fold in the powdered sugar, almond flour and flour carefully so you keep as much air as possible.
4. Pipe or spread the batter into three equal rectangles or circles and bake for 20 to 25 minutes until dry and lightly golden. Cool completely.
5. Beat the butter with the buttercream sugar, vanilla and milk until pale and fluffy.
6. Sandwich the almond meringue layers with the vanilla buttercream, coat the outside lightly and finish with toasted almonds. Chill before serving.