Ingredients:
1/2 cup cake flour
1/4 teaspoon baking powder
1/8 teaspoon salt
2 large eggs -- separated
3/4 cup sugar
1 tablespoon brandy or rum
1/4 teaspoon lemon zest
pinch espresso coffee
1 package (8 oz) cream cheese
3/4 cup powdered sugar
2 cups whipped cream -- whipped
1 tablespoon brandy or rum
1/2 tablespoon espresso coffee
unsweetened cocoa powder -- for garnish
Miss Meringue® meringue cookies (mini or regular)
Directions:
Preheat oven to 350° F. Grease and flour a 9-inch cake pan or line bottom
with parchment cut to fit.
Mix together flour, salt and baking powder.
Beat egg yolks and 1/4 cup sugar at medium speed until thick and yellow colored. Beat in brandy, lemon zest and espresso powder until well combined.
Using clean beaters, whip egg whites at high speed until foamy. Gradually add remainder of sugar until stiff, but not dry, peaks form.
Alternately fold egg mixture and flour mixture into egg whites. Spoon batter into prepared pan.
Bake cake until toothpick inserted into center comes out clean, 20-24 min. Cool for 20 minutes remove from pan. Cool completely.
To prepare filling, beat cream cheese and powdered sugar at medium until creamy. Add brandy and espresso powder. Beat until well blended.
Whip whipping cream. Fold cream cheese mix into whipped cream until well blended.
Spread 1/3 filling over cake. Arrange meringues over filling. Spread remainder of filling over meringues. Using wire strainer, dust cake with 1-2 tablespoons unsweetened cocoa powder. Refrigerate for at least 4 hours before serving.
Serving Size : 12