The Meringue and Chocolate Layer Cake from The Great Ice Cream Book by Sonia Stevenson
Make the meringue mixture in the usual manner. Make 4 or 5 sheets of thin meringue (4" x 8") and dry out on silicone paper. (You can use a circular cake base as an alternative shape.) Make the fill...
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Cooking tools:
- Cake pan
- Hand mixer
- Mixing bowl
- Whisk
- Baking sheet
- Parchment paper
- Oven
- Saucepan
- Spatula
Ingredients
- 14 oz. (400 g.) icing sugar
- 3 packets unsalted butter
- 9 teaspoons coffee powder
- 9 oz. (250 g.) bitter chocolate (Menier)
- 5 egg whites
- 10 oz. (275 g.) castor sugar
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