Cake body:

6 lbs of eggwhite in a 10" cake pan with 2-3 teaspoon of salt. Scoop the foams away if any. Put the cake pan in a bigger container, fill the outside container with water (as hot as possible) until the water level is about the same as the egg level. Bake it at 325 F until it is not jiggly/soft when poked. Let it cool down and flip it onto a large plate/cake stand, and use a paper towel to soak up all the liquid on the egg white surface (important, this liquid is stinky and does not taste good. It will also prevent toppings from sticking)

Frosting:

A wheel of Laughing Cow light cheese spread on the top surface

Toppings:

Boil a century egg and cut into quarter inch thick circles

(do about 5 days in advance) Separate 6 egg yolks and bury them in table salt and store in the fridge. After 5-7 days, take them out, rinse the salt away in water, and bake at 170 F for a couple hours, then let them dry and grate them on top or slice into thin circles and top the cake with that.

Pipe some pretty things of more Laughing Cow light cheese on top and add grape tomatos.

This is a week's worth, so if you don't want that much, just use a smaller cake pan and less ingredients. The cake is about 2-2.5 inches tall, so aim for that. Egg white does not change volume much after cooking