Beat egg whites on high until soft peaks are formed, gradually add about half of the sugar beat until stiff peaks are formed. Scrape the meringue into a clean bowl. Into the bowl you just whipped the meringue(no need to wipe it clean) add all the egg yolks and remaining sugar. Beat on high until pale in color, thick and forms a ribbon, scrapping the bowl few times. Gradually beat in oil, and then pour in slowly hot water and beat in vanilla extract. Lastly add green food coloring. Mix well until thoroughly combined.
Gradually fold sifted flour and meringue into egg yolk mixture. Pour into a prepared pan, spread with a long spatula.
Bake at 350F, 20-30 minutes, or until toothpick inserted in the center comes out clean. Invert the cake onto a clean work surface lined with a wax paper and cool completely.
Gradually fold in sour cream. Fill the piping bag fitted with a large round piping tip with whipped cream filling and fill the cake.
In a bowl of your mixer whisk together egg whites, sugar, and cream of tartar. Place the bowl over a pot with simmering water. Stir constantly, until all of the sugar is dissolved and mixture becomes hot to the tough.
Remove from the heat and beat on high with a wire beater until stiff peaks are formed, beat in vanilla.
Fit a large piping bag with a large closed star piping tip. Spread colored meringue onto the inside wall of a large piping bag. Keeping the center hollow/empty.
Fill a large piping bag with a remaining white meringue and carefully fill the hollow section with the white meringue.
Pipe kisses/stars onto a baking sheet lined with a parchment paper.
Melt the chocolate wafers and dip the bottoms of each meringue kiss in the chocolate, Place each rainbow kiss on a wax paper, let the chocolate harden. Remove from the wax paper.
Store in an airtight container with a small bowl or raw rice or food grade silica gel. This helps to keep the moisture from attacking meringue cookies.
Peel kiwifruit, cut into halves.
To make the coins spray yellow chocolate wafers with Gold Mist.
Using a shamrock template cut out 3 cake layers. Pipe the whipped cream filling onto the cake layer, layer kiwi fruit onto the whipped cream filling, repeat with 2 remaining cake layers. Cake like this can be covered and stored in the fridge for up to 3 days.
Decorate the top cake layer with rainbow meringues and chocolate coins.
Serve within a day.
Recipe by Hanielas.com