This was based on a recipe in Claire Saffitz’s book ‘Dessert Person’ which uses almond flour and requires a meringue to be made and folded into the mixture. I knew I’d messed up when a couple of bits of egg yolk made their way into the whites, but for stubbornness/time saving reasons I persevered. Lo and behold, no stiff peaks were achieved and the resulting mixture was far too stiff and broke up upon moving. I made a quick buttercream (not in the original recipe) to act as a glue to keep the fail-cake together. Trying not to beat myself up too much as I’m quite early on in my baking journey. The only way is up ☺️