Prep 35 mins
Cook 1 min
Excellent in it's own right with a chocolate mousse, or fruit and whipped cream, this is also perfect for making a gluten-free layered cake.
- Whip the egg whites till very stiff with salt and baking soda. Add the sugar a little at a time while continuously beating. Mix cornstarch and almonds. Fold into meringue. Spread batter into two circles, roughly 21 cm in diameter, on baking paper. Bake in the middle of the oven at 150 degrees Celcious for about an hour. Let cool on a grill.
While this was tasty, I have to say that both the title and the description of the recipe were misleading. This is not a cake at all, and there is no way that this could be used to make a layered cake. The texture is very brittle, in fact is started flaking apart as I removed it from the baking paper. Trying to cut into it with a knife would be just as bad, especially if it was layered with a soft filling. I'm sorry, but I will not be making this again.