Hello! Can anyone answer the mystery question surrounding a most heavenly cake, called "Meringue" (or similar) cake, served at the Downtown Restaurant in SoHo?
The question being, of course, what the components of the cake are (I must make this cake at home!); that being thin layers of genoise, with big ol' fat layers of a cream, but without the custardy taste, surrounded by clouds of satiny meringe, and crowned with Madonna-bustier-like pointed blobs of crispy meringe on the outside. A very unusual cake, to be sure. Firm enough to slice, without collapsing, even though the main component seems to be the cream layers. Hmmmmm.
Any tasters out there who would hazard a guess as to how to recreate this confection?
If you get a chance, be sure to stop by, if only to gaze at it in the dessert case. A slice WILL set you back a small mortgage, but it's worth every pecunious bite. A true chowhound's destination for dessert! Thanks to all.
lizztwozee (sugar buster - I don't think so)
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