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
•

Method:

1. Beat the nutella spread, butter together until it turns soft.
2. Add the confectioner’s sugar, milk and turn everything as a smooth nutella butter cream.
3. Arrange this butter cream in the fridge for at least two hours.
4. Preheat the oven to 350 degrees F.
5. Grease round cake pans and keep aside.
6. Sift together the flour, baking powder in a bowl and keep aside.
7. 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.
8. Divide the flour mixture into three parts and add one by one, by beating well each time.
9. Now divide the batter evenly to the cake pans and set aside until the meringue layer gets ready.
10. In a clean bowl with an electric mixer beat the egg whites with a pinch of salt until the soft peaks form.
11. Add in the sugar and continue to whisk until stiff peaks form.
12. Divide the meringue into two and top the cake batter with the meringue. Spread the meringue well over the cake.
13. Bake for 20-25 minutes in middle rack until a toothpick inserted comes out clean.
14. 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.
15. This looks like a sandwich cake. Dust the cake with confectioner’s sugar generously.
16. You can place this meringue cake in fridge for a few hours before serving.
17. Recipe courtesy: Priya Easy N Tasty Recipes