The picture of the finished Swiss Broyage was too dark. I deleted it , cut the cake and forgot to take another picture, I’ll walk you through this and if you’re game ask for the recipe. Six layers of merengue mixed with roasted, ground almond. The filling is a mocha cream made of butter, espresso coffee, sugar, vanilla and other delights. After the six merengue torts are cooked in the oven, allow to cool and gently peel off the parchment paper, set aside. On a pretty plate place one tart, spread with mocha and repeat until you run out of the cream. Coat the top and sides with remaining cream. Add slivered almonds around the sides. These flavors will merge and mix and drive you to gourmet delights. Enjoy. Sorry about the picture that’s missing.
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