How to make a meringue nougat cake

Preheat oven to 212 degrees Fahrenheit

Gather ingredients for the meringue layers.

Gather your ingredients for your filling.

In a clean bowl on the stand mixer whisk egg whites until stiff peaks form.

Prepare 3 baking sheets, line them with parchment paper. Draw circles (20 cm diameter) onto each paper.

Put egg white mixture into piping bag.

Pipe out the egg white mixture (inside the lines) in all 3 circles.

Toast chopped almonds at 250 degrees for 5 minutes or until golden brown.

Sprinkle almonds onto each meringue layer.

Bake meringue layer for about 2 hours.

Heat milk with half of the vanilla beans and sugar, until it boils

Remove from heat and cover closely with plastic wrap and let cool to room temperature.

Mix the butter/nougat mixture into the cooled filling and put into a piping bag with a round tip.

Place first meringue layer onto serving platter and pipe filling over it neatly.

Cover with second meringue layer and pipe out filling over it as well.

Place third meringue layer on top and cover with whipping cream.

Garnish as desired.