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Prepare the shortbread layers:
Preheat the oven to 350°F (175°C). Line two 8-inch round cake pans with parchment paper.
In a medium bowl, beat the softened butter and granulated sugar together until light and fluffy.
Gradually add the flour and salt, mixing until just combined.
Press the dough evenly into the prepared cake pans. Bake for 15-20 minutes or until lightly golden. Let cool completely.
Prepare the meringue layers:
Preheat the oven to 250°F (120°C). Line two 8-inch round cake pans with parchment paper.
In a large, clean bowl, beat the egg whites and cream of tartar until soft peaks form.
Gradually add the granulated sugar, a tablespoon at a time, beating until stiff peaks form.
Fold in the vanilla extract.
Divide the meringue mixture evenly between the two prepared pans and spread into an even layer.
Bake for 1 hour, then turn off the oven and let the meringue layers cool completely in the oven.
Prepare the custard buttercream:
In a small saucepan, whisk together the milk, granulated sugar, flour, and egg yolks.
Cook over medium heat, whisking constantly, until the mixture thickens and comes to a boil.
Prep Time: 45 minutes | Cooking Time: 1 hour 20 minutes | Total Time: 2 hours 5 minutes
Kcal: 450 kcal | Servings: 10 servings
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