This cake is referenced as being a more traditional version. It is comprised of two meringue layers only, without any sponge cake in between. The meringue, when dried properly, is crisp but not teeth shattering. Light and airy, this cake makes a great end of meal dessert. The buttercream here is also heavy in egg yolks which makes it rich, flavorful, and more delicate.
Do I really need to age the eggs overnight?
Not really. I have done this recipe both ways and had no issue with getting the egg whites to whip into very stiff glossy peaks. Will it help if you’re running into meringue issue? Maybe.
Golly gee, that’s a lot of sugar!
Don’t over think it. This is the perfect amount for this cake. Meringue baby!
Kiev Tort: Test 1 – Already pretty perfect