Wayne Gisslen

Meringue Cream Cakes

Preparation info
    • Difficulty

      Easy

Appears in
Professional Baking
Professional Baking

By Wayne Gisslen

Published 2008

  • About

Ingredients

Components

Method

Procedure

  1. For each cake, you will need two 2½-in. (6–7 cm) japonaise meringues and about 2