Directions:

• I make the meringue first since it takes a couple of hours in the oven. You can make the cake part first, won’t make a difference.

Pecan Meringue: 

• Preheat oven to 250F.
• Lightly butter up a 9″ cake pan.
• Separate egg yolks from the egg whites from 3 large eggs.
• In an electrical mixer beat 3 egg whites together with 3/4 cup of sugar, for 1 minute.
• Add a drop of vanilla extract. Beat together for 3 minutes, or until meringue becomes stiff.

• Chop 1/2 cup of pecans.

• With a spatula stir in chopped pecans into the meringue.
• Transfer to prepared cake pan.

• Bake for 2 1/2 hours at 250F on the middle rack.

Cake: 

• Preheat oven to 350F. Lightly butter up 9″ cake pan.
• In an electrical mixer, beat together 4 large eggs with 1 cup of sugar for 2 minutes.
• Add in 1/2 teaspoon of baking powder.

• Turn the speed of the mixer to the lowest. Sift in 1 cup of flour.
• Give it a good stir to incorporate the flour well into the rest of the ingredients.
• Transfer batter into prepared cake pan.
• Bake for 25-30 minutes at 350F.

• Let the cake completely cool down.
• Slice it horizontally in half.

Cream: 

• With a hand mixer whip up 16 ounces of heavy whipping cream until stiff.
• Add in 1 can of sweetened condensed milk.

Putting the cake together: 

• I moisten the cake a bit with 1/2 cup of water and 1 teaspoon of sugar. Combine the two ingredients and pour it lightly on the inside of the cake slices.
• Spread 3 Tablespoons of the whipped up cream on the bottom part of the cake.
• On top of the cream put the pecan meringue.
• Spread another 3 Tablespoons on the meringue.

• Put the top slice of cake on top.
• Spread cream all over the cake.

• Decorate the cake as you like. I decorated with left over cream and in the middle I chopped up pecans and drizzled ganache over it. Recipe for Ganache

Items I used for this recipe: Kitchen-aid electrical mixer KitchenAid KV25GOXER Professional 5 Plus 5-Quart Stand Mixer, Empire Red Spatula Wilton 570-1121 Easy Flex 3-Piece Silicone Spatula Set, Blue 9″ cake pan Cuisinart AMB-9SP 9-Inch Chef’s Classic Nonstick Bakeware Springform Pan, Silver Hand mixer Kitchenaid 5 Speed Hand Mixer – Empire Red Mixing bowls Pyrex Prepware 3-Piece Mixing Bowl Set, Clear Knife for chopping Global G-48 – 7 inch, 18cm Santoku Hollow Ground Knife

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Pecan Meringue Cake

Servings: 15

Calories: 268kcal

Ingredients

Cake:

• 4 large eggs
• 1 cup sugar
• 1/2 teaspoon baking powder
• 1 cup flour

Pecan Meringue:

• 3 egg whites from large eggs
• 1/2 cup pecans
• 3/4 cup sugar
• Drop of pure vanilla extract

Cream:

• 16 ounces heavy whipping cream
• 1 can sweetened condensed milk

For the top:

• Ganache
• Chopped pecans

Instructions

• I make the meringue first since it takes a couple of hours in the oven. You can make the cake part first, won’t make a difference.

Pecan Meringue:

• Preheat oven to 250F.
• Lightly butter up a 9″ cake pan.
• Separate egg yolks from the egg whites from 3 large eggs.
• In an electrical mixer beat 3 egg whites together with 3/4 cup of sugar, for 1 minute.
• Add a drop of vanilla extract. Beat together for 3 minutes, or until meringue becomes stiff.
• Chop 1/2 cup of pecans.
• With a spatula stir in chopped pecans into the meringue.
• Transfer to prepared cake pan.
• Bake for 2 1/2 hours at 250F on the middle rack.

Cake:

• Preheat oven to 350F. Lightly butter up 9″ cake pan.
• In an electrical mixer, beat together 4 large eggs with 1 cup of sugar for 2 minutes.
• Add in 1/2 teaspoon of baking powder.
• Turn the speed of the mixer to the lowest. Sift in 1 cup of flour.
• Give it a good stir to incorporate the flour well into the rest of the ingredients.
• Transfer batter into prepared cake pan.
• Bake for 25-30 minutes at 350F.
• Let the cake completely cool down.
• Slice it horizontally in half.

Cream:

• With a hand mixer, whip up 16 ounces of heavy whipping cream. Until stiff.
• Add in 1 can of sweetened condensed milk.

Putting the cake together:

• I moisten the cake a bit with 1/2 cup of water and 1 teaspoon of sugar. Combine the two ingredients and pour it lightly on the inside of the cake slices.
• Spread 3 Tablespoons of the whipped up cream on the bottom part of the cake.
• On top of the cream put the pecan meringue.
• Spread another 3 Tablespoons on the meringue.
• Put the top slice of cake on top.
• Spread cream all over the cake.
• Decorate the cake as you like. I decorated with left over cream and in the middle I chopped up pecans and drizzled ganache over it.