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French Meringue Cake

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  Meringue mixture 1 Cup (16 tbs)
  Coffee butter cream 1 Cup (16 tbs)
  Toasted almonds 1 Tablespoon, sliced
  Confectioner's sugar 1 Tablespoon, sifted

Drop meringue mixture by heaping tablespoon-fulls onto cookie sheets lined with oiled brown paper.
Bake in preheated 250°F oven 55 minutes.
Remove from paper onto racks.
Cool; crumble into large bowl.
Add 2 cups butter cream to meringue crumbs; mix until crumbs hold together.
Divide into 2 equal parts.
Place each part between 2 sheets waxed paper; pat into 7 x 8-inch rectangles.
Chill about 20 minutes or until layers are firm.
Remove both sheets waxed paper from 1 rectangles; place rectangle on serving platter.
Spread with thin layer of butter cream.
Remove 1 sheet waxed paper from remaining rectangle.
Place rectangle, waxed paper side up, over butter-cream-covered rectangle; remove waxed paper.
Spread remaining butter cream over top and sides of cake.
Arrange almonds over top.

Recipe Summary

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Average: 4.1 (14 votes)

Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 1555 Calories from Fat 232

% Daily Value*

Total Fat 26 g39.2%

Saturated Fat 0.53 g2.6%

Trans Fat 0 g

Cholesterol 0 mg

Sodium 2924.5 mg121.9%

Total Carbohydrates 63 g20.9%

Dietary Fiber 1.6 g6.3%

Sugars 49.3 g

Protein 186 g371%

Vitamin A Vitamin C 194.6%

Calcium 3.2% Iron 2.9%

*Based on a 2000 Calorie diet

French Meringue Cake Recipe