Making a Meringue Cake

Pastry chefs use this professional layering technique to create cakes with a very precise finish. Here meringue discs are layered with the chocolate mousse from the Gâteau des Deux Pierre, but you can use the same technique for the layers of sponge cake and cream filling shown above. For the technique of making the chocolate cigarettes for the decoration.

1. Place a meringue disc on a cake card in a metal ring. Add a layer of mousse to cover it. Cover with another disc and continue the layers, finishing with mousse. Chill in the refrigerator until set.

   

2. Wrap a warm cloth around the metal ring for 1-2 minutes, then carefully lift the ring off the cake.