This cake takes the cake!
Thin layers of frosting, and piled high with everything a person could love it’s a cake with character.
Swiss Meringe
4 lrg. Egg whites
3/4 C. Sugar.
Preheat the oven to 200 degrees F.
Place a sheet of parchment paper on a sheet pan.
Pour the egg whites and sugar into a heatproof bowl. Place it on top of a double boiler over a pot of simmering water. Whisk continually until the mixture reaches 150 degrees Fahrenheit or the sugar crystals have dissolved. In the bowl of a stand mixer beat the mixture on high speed until it is a white and fluffy meringue, stiff, glossy and durable – about 3 minutes.
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