French Meringue Cake
|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 250Â°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.
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