This delicate meringue cake is great all year round and excellent for those with grain allergies.
Beat egg whites until soft peaks form. Slowly add and fold in sugar to form “snow.” Add nuts slowly and mix in gently.
Spray two cookie sheets and line with parchment paper. Spread mixture onto paper and bake at 350 degrees Fahrenheit for five minutes.
Lower temperature to 325 degrees Fahrenheit and bake for 30 to 40 minutes or until golden brown. Flip over onto a towel and peel off parchment paper.
Mix together margarine, sugar, vanilla, cocoa, and reserved egg yolks in a mixer. Cook mixture over a double boiler for one hour on a low flame.
Layer as follows: Cake, cream, cake, and cream on top.
Photography and Styling by Chavi Feldman