Meringue Layer Cake

Subject: Meringue Layer Cake Sun Nov 09, 2008 10:32 pm

Meringue Layer Cake

3 oz almond paste

2 tbsp milk

4 egg whites

1/3 tsp cream of tartar

1 cup granulated sugar

Cherry Filling

1 pkg unflavored gelatin

1-1/3 cups whipping cream

3/4 cup cherry pie filling or cherry preserves

3 tbsp cherry liqueur

Powdered sugar for garnish

Melted chocolate, for garnish

Grate almond paste

Blend with milk and stir until smooth

Beat egg whites until stiff peaks form

Add cream of tartar and sugar, a little at a time, and continue beating until mixture is glossy

Mix half of the beaten egg whites with the almond paste

Stir to blend

Then add the remaining egg whites

Grease and flour parchment paper

Place on a baking sheet

With a plate as a pattern, make two circles, about 8 inches each, on parchment

Spread meringue mixture evenly on paper

Bake meringue layers at 325F for about 30 minutes or until layers are dry and lightly browned

Invert layers onto a rack

Remove paper from bottom of layers

For Filling

Dissolve gelatin according to pkg directions

Whip cream until stiff peaks form

Add gelatin and gently fold in cherry filling or preserves and liqueur

Spread the cream filling over one of the meringue layers

Cover with the second layer

Sprinkle top of cake with powdered sugar and drizzle with a little melted chocolate

Refrigerate for about 30 minutes before serving