Cookie and Cream Cake with Meringue

Instructions

Sponge Cake:
Sift flour and cocoa powder. Separate egg yolks from whites. Beat egg whites until stiff peaks form, gradually adding sugar. Then add one yolk at a time to the whipped whites, mixing until combined. Finally, gently fold in the dry ingredients.
Transfer the batter to a cake pan and bake in a preheated oven at 170 degrees Celsius for about 30 minutes (or until a toothpick comes out clean). Remove the sponge cake from the oven and let it cool.

Frosting:
Soak gelatin in cold water (2 tablespoons) and set aside for a few minutes until it swells. Then add 2 tablespoons of hot water or microwave for a few seconds and stir until completely dissolved.
Whip the chilled heavy cream, add powdered sugar, and finally, the cooled gelatin. Mix in Oreo cookie pieces.

Meringue:
Beat egg whites until stiff peaks form, gradually adding sugar. Fold in cocoa powder, cornstarch, and lemon juice until just combined.
Transfer the mixture to a baking tray lined with parchment paper. I made "waves" with a spoon and bake for 15 minutes at 150 degrees Celsius, then reduce the temperature to 100 degrees Celsius and dry for about 50 minutes.
After this time, remove the meringue and let it cool.

Assembly:
Trim the top of the baked sponge cake, soak it lightly with weak tea. Spread jam on the sponge cake, then the whipped cream frosting, and finally, the cooled meringue.
Chill for a few hours before serving. Enjoy!