COFFEE CREAM CAKE

Ingredient:

For the meringue:

• 4 large egg whites at room temperature
• 1 cup sugar
• For the crust
• 2 cups all-purpose flour
• 2 teaspoons baking powder
• 4 tablespoons sugar
• ¼ teaspoon kosher salt
• 8 tablespoons cold butter
• 2 large egg yolks
• 1-2 tablespoons cold milk if needed

For the cream:

• 220 ml heavy cream, icy
• 250 ml cold milk
• 1 vanilla instant pudding
• 2 teaspoons instant coffee

Instructions:

1. Oven to 250 F degrees.
2. Whip the egg whites until airy and fluffy. Slowly add the sugar in a steady stream and whip to stiff peaks, about 8 minutes. Use a spatula to spread the egg whites inside the lines of the drawn rectangle and bake until firm to the touch, about 1 – 1 ½ hours. Transfer to a cooling rack. When the meringue is completely cold, Set aside.
3. Increase oven to 350 degrees. Grease a 9″ x 13″ pan.
4. To make the crust, put flour, baking powder, sugar and salt in a food processor bowl and mix. Cut butter and add to the bowl. Pulse to get crumbs. Add egg yolks and mix until you get a dough. You can add up to 2 tablespoons of milk and mix.
5. . Bake for 10 minutes and cool completely.
6. Wash heavy cream, milk, coffee and pudding, and cover the shortbread bottom to make the cream.
7. Very carefully flip the meringue on top of the cream.