Aunt Yuhdits Nut and Meringue Layer Cake.

• 180 g finely ground nuts
• 1 34 cups icing sugar
• 120 g coarse ground nuts
• 6 egg whites
• 14 cup sugar
• 1 tablespoon sugar
• 1 tablespoon coffee liqueur
• 250 g whipping cream
• 1 tablespoon instant coffee granules, dissolved in
• 1 tablespoon boiling water
• 23 tablespoon icing sugar
• coarse roasted nuts

1. Preheat oven to 170C.
2. Mix nuts and icing sugar.
3. Whisk eggs white with 1 tablespoon sugar until white.
4. Gradually add the 1/4 cup of sugar whisk until stiff peaks form.
5. Fold nut and sugar mix, into the meringue.
6. Cover a tray with baking paper, pour a thin layer of meringue to desired shape.
7. Sprinkle some nuts over (if not roasted already).
8. Bake for 25 mins or until done (not hard).
9. When cool cut into 2 or 3.
10. Whip cream and mix with filling ingredients .
11. Pipe or gently spread filling over layers taking care not to break meringue.
12. Chill in fridge - then serve.

nuts, icing sugar, coarse ground nuts, egg whites, sugar, sugar, coffee liqueur, whipping cream, coffee granules, boiling water, icing sugar, nuts

Taken from www.food.com/recipe/aunt-yuhdits-nut-and-meringue-layer-cake-227519 (may not work)