Torta de Mojicón Cubierta (Meringue-Topped Mojicón Cake)
Recipe category
Country
Region
Source
Gran Libro de la Cocina Colombiana
Meringue topping for mojicón cake
Difficulty
Medium
Ingredients
4
piece(s) egg whites
4
tbsp refined sugar
1
pinch cream of tartar
Directions
- Beat the 4 egg whites in a double boiler with a pinch of cream of tartar until stiff peaks form.
- Then gradually fold in 4 tablespoons of refined sugar.
- Use this meringue with a spatula to cover the cake.