Preheat the oven to 300°F (150°C). Line a baking sheet with parchment paper. In a food processor, pulse the almond flour with 1/4 cup of sugar to combine. In a clean bowl, beat the egg whites until soft peaks form, then gradually add the remaining 3/4 cup sugar and continue to beat until stiff, glossy peaks form. Gently fold in the almond mixture into the meringue. Spread the meringue mixture onto the prepared baking sheet in a thin, even layer. Bake for about 45 minutes, then let cool completely.
1 cup granulated sugar, 1 cup almond flour, 6 large egg whites
Once cooled, carefully peel off the parchment paper and cut the meringue into even rectangles or circles, depending on your preferred cake shape. Whip the heavy cream with powdered sugar and vanilla extract until stiff peaks form to make the filling.
1 cup heavy cream, 2 tablespoons powdered sugar, 1 teaspoon vanilla extract
Arrange one meringue layer on a serving plate. Spread a layer of whipped cream over it, then add a second meringue layer on top. Repeat with remaining layers, finishing with a layer of whipped cream on top. Chill the cake for at least 2 hours before serving to allow flavors to meld.
