This recipe was featured on the December 2009 cover of Bon Appetit magazine. Looked both beautiful and festive and I love cakes with layers of meringue so this one was calling my name for our holiday dessert.
Special thanks to Abby Dodge who created the recipe for Bon Appetit; she gave me some great tips and was a delight to chat with. As it turns out, she was also the creator of the recipe I used as inspiration for the Espresso Chocolate cake featured here previously…small world!
What’s great about this recipe is that with slight modifications it doesn’t have to be limited to a holiday treat. Simply substitute the peppermint flavor for one you love. I’m thinking Frangelico with toasted hazelnuts sprinkled on the top would be nice!
Meringues are baked first for one of the cake layers.
The cake layer is next; baked as one layer, it is then cut in sections.
Everything is brought together in layers with frosting to get the finished product. I didn’t do the mints on top; preferring to just decorate with an icing tip and some raspberries.