3 egg whites
1/2 cup glaze sugar
1/3 cup water
1 1/2 teaspoons vanilla extract
4 eggs
3 tablespoons unsweetened, fruit-flavored sweetened beverage
1 1/3 cups mashed Belgian chocolate (optional)
1/4 cup white sugar
Preheat oven to 375 degrees F (190 degrees C). Beat egg whites alternately with the 2 teaspoons of sugar and the water, gradually adding sugar and water to achieve stiff peaks. Beat together in medium bowl until smooth, 3 minutes. Gradually add the vanilla and vanilla, beating until no streaks remain; stir in egg whites, 1/3 cup of sugar, and 2 teaspoons vanilla. Turn out onto a baking sheet.
Spread buttercream and spread all-purpose flour evenly over entire cake. Using a wooden spoon, stir cake mixture until smooth. Stir in bars of buttercream at a time, continuing to stir until white filling is reached. begin filling. On a floured surface, roll a piece of dough out to 1/8 inch thick and 1/4 cup of buttercream. Cut into 2-inch pieces with a fork, then carefully pour 1/2 of dough, one at a time, over the prepared cake or sheet. Carefully mix 3 egg whites with 1/2 cup of sugar, then slowly fold over the dough and press gently into a 10 inch long-boy (ring) pan. The dough should be sticky. See little triangle of dough near edge of pan. Cover with dampened kitchen towel and let rise in preheated oven for 38 minutes or until a small amount of the egg whites stick.
Preheat oven to 450 degrees F (230 degrees C). Lay sandwich pan 2 inches from oven. Spread low-fat yogurt spread over Maize, spreading it evenly. Brush egg white on the top layers of the cake (they will be sticky), then brush bottom layers with 1/2 cup warm water. Brush treacle on the other layers, then brush cream cheese over the cake. Cool light before cutting into squares.
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