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Meringue Cake or Foam Cake

4 servings

Ingredients

• 20 pcs egg whites
• 1 kg sugar (finely ground)
• whipped cream (as needed)

Instructions

1. Beat the egg whites with the finely ground sugar until stiff peaks form.
2. Draw a cake-sized circle on three sheets of paper, brush each sheet with water, and sprinkle thickly with sugar.
3. Completely cover the first circle with the meringue mixture and pipe a small raised edge all around; this will be the cake base.
4. On the second sheet, pipe a 4 to 5 centimeter high raised edge along the circle; this is the border.
5. On the third sheet, pipe a grid within the circle and place small mounds of egg white meringue close together on top; this is the lid.
6. Transfer all three parts to a baking sheet, sprinkle with sugar, and bake until golden in a moderately hot oven.
7. Once cooled, brush the underside of the paper with boiling water to release it.
8. Shortly before serving, thinly spread the base with whipped cream, place the border on top, fill with whipped cream, and set the lid on top.

Modernized from a treasured 19th-century German cookbook.