Gateau Du Mardi-Gras
|Almond extract||1⁄2 Teaspoon|
|Firmly packed brown sugar||3⁄4 Cup (12 tbs)|
|Chopped cashews||1⁄2 Cup (8 tbs)|
|Multi colored nonpareils/Colored sugar||1 Teaspoon|
|Semisweet chocolate pieces||6 Ounce (1 Package Of 6 Ounces)|
|Cream cheese||8 Ounce (1 Package Of 8 Ounces)|
|Vanilla extract||1 Teaspoon|
|Whipping cream||1⁄2 Cup (8 tbs), whipped|
For meringue circles, cut four 8 inch circles of brown or waxed paper.
Beat egg whites with almond extract and 1/4 teaspoon salt until light and foamy.
Add brown sugar gradually while beating until stiff and glossy.
Fold in cashews.
Spread meringue on paper circles; slide onto cookie sheets.
Sprinkle top of 1 circle with nonpareilies.
Bake at 300Â°F 35 minutes.
Peel off paper from meringue circles.
For filling, melt chocolate pieces over hot, not boiling, water.
Cool about 10 minutes.
Beat cream cheese until creamy.
Blend in milk, vanilla extract, and salt.
Add brown sugar gradually, beating until smooth.
Add cooled melted chocolate and blend well.
Fold in whipped cream.
Spread a fourth of the filling on each of the 3 plain meringue circles.
Stack circles and top with decorated circle.
Cover sides with remaining filling.