To make the cake: Whisk 6 eggs with 1/2 cup of granulated sugar, 1/2 cup of all-purpose flour, and 1/2 teaspoon of baking powder until stiff peaks form.
To make the gem cream: Beat 4 egg yolks with 1/3 cup of granulated sugar, 2 tablespoons of vanilla extract, and a pinch of salt until creamy.
To make the meringue cream: Whip 4 egg whites with 1/2 cup of granulated sugar until stiff peaks form.
To make the coffee cream: Mix 2 cups of heavy whipping cream with 1 tablespoon of instant coffee powder and 1 tablespoon of water until well combined.
To assemble: Cut the cake into 4 pieces, then place one piece on a serving plate. Top with half of the gem cream, followed by half of the meringue cream. Repeat layers, finishing with the remaining gem cream.
To make the cake: Whisk 6 eggs with 1/2 cup of granulated sugar, 1/2 cup of all-purpose flour, and 1/2 teaspoon of baking powder until stiff peaks form.
To make the gem cream: Beat 4 egg yolks with 1/3 cup of granulated sugar, 2 tablespoons of vanilla extract, and a pinch of salt until creamy.
To make the meringue cream: Whip 4 egg whites with 1/2 cup of granulated sugar until stiff peaks form.
To make the coffee cream: Mix 2 cups of heavy whipping cream with 1 tablespoon of instant coffee powder and 1 tablespoon of water until well combined.
To assemble: Cut the cake into 4 pieces, then place one piece on a serving plate. Top with half of the gem cream, followed by half of the meringue cream. Repeat layers, finishing with the remaining gem cream.
Prepare the cake: Whisk the egg whites and granulated sugar until stiff peaks form
Mix in the flour and baking powder, then whisk until well combined
Pour into a 40x26cm greased pan and bake at medium heat (180°C) for 30 minutes or until lightly browned
Let cool for 5 minutes, then remove from oven
Cake-cool on a wire rack covered with granulated sugar
Cut the cake into 4 pieces and set aside
Make the gem cream: Beat the egg yolks with granulated sugar until creamy
Add vanilla extract, salt, and whip until stiff peaks form
Chill in the refrigerator for at least 2 hours or until firm
Make the meringue cream: Whip the egg whites with granulated sugar until stiff peaks form
Chill in the refrigerator for at least 2 hours or until firm
Assemble by placing a piece of cake on a serving plate, followed by half of the gem cream and half of the meringue cream
Repeat layers, finishing with the remaining gem cream
Frost with whipped cream and decorate with coffee syrup.
