- 1 rectangular sponge cake
- 50g caster sugar
- 4 white eggs
- 300g of jam of your choice (apricot, strawberry…).
Cut the crust of the sponge cake and slice the cake in equal two parts.
Spread the two parts with jam et put one on top of the other.
Beat the egg whites until firm with sugar. Spread them on the top of the sponge cake even the edge.
With a kitchen blowtorch brown the white egg. If you do not have a kitchen blowtorch, put the cake in the oven and turn the grill on 5 minutes and your dessert is ready to eat.