Soak the almonds in water and let them hydrate for at least 20 minutes.
In a food processor, process the almonds with 1 1/3 cups of powdered sugar. Process until it becomes almond flour.
Pour the almond flour into a large deep bowl and mix with the remaining powdered sugar.
In an electric mixer, beat the egg whites with a pinch of salt until stiff peaks form.
Add the sugar, tablespoon by tablespoon, until fully incorporated. Continue beating the meringue for 3 minutes.
Add the meringue to the almond mixture and fold both mixtures together with a spatula.
Prepare 3 round baking dishes with parchment paper and pour the almond meringue into them. Divide the meringue equally among each dish, resulting in 3 circles of meringue.
Allow the meringues to sit out for 30 minutes until a slight dry layer begins to form on them.
Preheat the oven to 150 degrees Celsius. Bake the meringue for 25 minutes or until lightly golden.
Remove from the oven and let cool for 10 minutes. Peel off the parchment paper.
In an electric mixer, mix the mascarpone cheese, heavy cream, and almond liqueur.
Assemble the cake by placing a layer of meringue, then 1/3 of the mascarpone cream and 1/3 of the blackberries/raspberries, and repeat ending with blackberries and raspberries.
Nutritional Information
* * Information per 100g serving, percentage of daily values based on a 2,000 calorie diet.
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