Frozen Praline Mousse Cake - whole almonds

Method

• Preheat oven to 250F.
• Line 10-inch-diameter springform pan with parchment paper.
• Lightly oil paper and pan sides.
• Finely grind whole almonds and 1/4 cup sugar in processor.
• Using electric mixer, beat egg whites in large bowl to soft peaks.
• Gradually add remaining 3/4 cup sugar and beat until stiff but not dry.
• Beat in ground almond mixture and flour.
• Spread mixture evenly over parchment paper in pan.
• Bake until dry, about 1 1/2 hours.
• Cool completely in pan.
• Lightly oil rimmed baking sheet.
• Combine 1/2 cup sugar and 2 tablespoons water in heavy small saucepan over medium-low heat.
• Stir until sugar dissolves.
• Increase heat to medium-high and boil without stirring until mixture turns deep amber color, brushing down sides of pan with wet pastry brush and swirling occasionally, about 6 minutes.
• Stir in sliced almonds.
• Immediately pour mixture onto prepared sheet.
• Cool.
• Break praline into pieces and finely grind in processor.
• Whisk egg yolks, egg, remaining 3/4 cup sugar, and 1/4 cup water in large bowl to blend.
• Set over saucepan of simmering water and whisk until mixture thickens and instant-read thermometer registers 160F, about 5 minutes.
• Remove bowl from over water.
• Using electric mixer, beat mixture until thick and cool, about 5 minutes.
• Whisk in corn syrup, liqueur, and espresso powder.
• Fold in ground praline.
• Using electric mixer, beat whipping cream in another large bowl until stiff peaks form.
• Fold whipped cream into praline mixture.
• Spread praline cream over almond meringue in pan, smoothing top.
• Freeze overnight.
• (Can be made up to 1 week ahead.
• Cover tightly and keep frozen.)
• Cut cake into slices and serve frozen.