Ingredients

• Cake Batter:
• 4 - egg yolks
• 1 cup - cake flour
• 1 tsp - baking powder
• 1/2 cup - butter
• 1/2 cup - sugar
• 1 tsp - vanilla extract
• 1/4 cup - milk
• Meringue Layer:
• 4 - egg whites
• Pinch of Salt or 1/4 tsp - cream of tartar
• 1/3 cup - sugar
• 1/2 tsp - vanilla extract
• Nutella Buttercream:
• 2 tbsp - nutella spread
• 1 cup - confectioner's sugar
• 1/4 cup - butter
• 1 tsp - milk

How to Make Meringue Cake With Nutella Buttercream

• Beat the nutella spread, butter together until it turns soft.
• Add the confectioner's sugar, milk and turn everything as a smooth nutella butter cream.
• Arrange this butter cream in the fridge for at least two hours.
• Preheat the oven to 350 degrees F.
• Grease round cake pans and keep aside.
• Sift together the flour, baking powder in a bowl and keep aside.
• In a bowl, beat the butter and sugar until soft. Add the egg yolks one at a time, beat well after each addition. Add in the vanilla extract and beat for a whole.
• Divide the flour mixture into three parts and add one by one, by beating well each time.
• Now divide the batter evenly to the cake pans and set aside until the meringue layer gets ready.
• In a clean bowl with an electric mixer beat the egg whites with a pinch of salt until the soft peaks form.
• Add in the sugar and continue to whisk until stiff peaks form.
• Divide the meringue into two and top the cake batter with the meringue. Spread the meringue well over the cake.
• Bake for 20-25 minutes in middle rack until a toothpick inserted comes out clean.
• Once the meringue cake gets completely cool, spread the already prepared butter cream over the cake and gently place the second cake over the butter cream.
• This looks like a sandwich cake. Dust the cake with confectioner's sugar generously.
• You can place this meringue cake in fridge for a few hours before serving.
• Recipe courtesy: Priya Easy N Tasty Recipes