Meringue Cream Cakes
Small cakes of buttercream sandwiched between rounds of Japonaise meringue.
Ingredients
Japonaise Meringues (6-7 cm diameter)
2 slices per serving
Buttercream (any flavor)
about 60 g
Instructions
1
Layer
Spread a thin layer of buttercream on one Japonaise disc, then top with a second disc.
2
Frost
Smooth the frosting over the top and sides.
3
Decorate
If desired, coat the frosted cake with chopped nuts, chocolate shavings, or toasted coconut.
