Line two 10-inch round cake pans with parchment paper.
Divide the meringue mixture evenly between the two pans.
Bake in a preheated oven at 300Β°F (150Β°C) for 1 hour and 45 minutes.
Once baked, allow the meringue layers to cool on wire racks. Leave them to set overnight.
Prepare the Custard:
In a medium saucepan, bring the milk and sugar to a boil over medium heat.
In a separate bowl, slightly whisk the egg yolks.
Temper the egg yolks by adding a small amount of the boiling milk mixture to them while stirring.
Gradually pour the tempered yolks back into the boiling milk, stirring continuously until the mixture thickens and comes to a boil.
Remove from heat, cover, and allow it to cool completely. Refrigerate the custard overnight.
Day 2: Buttercream and Assembly
Make the Buttercream:
In a large mixing bowl, beat the softened butter until creamy.
Gradually add the cooled custard cream to the butter while continuing to beat until smooth and well combined.
Add the cognac (optional) and beat again.
Assemble the Cake:
Remove the meringue layers from the pans and peel off the parchment paper.
Place the first meringue layer onto a serving plate and fit a springform ring around it.
Spread 3/4 of the buttercream evenly over the first layer.
Place the second meringue layer on top, inverted so that the bottom of the second layer becomes the top of the cake.
Add the cocoa powder to the remaining buttercream, mix well, and spread it over the top layer of the cake.
Refrigerate the assembled cake for several hours or overnight to set.
Chocolate Glaze:
Make the Glaze:
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