Ingredients

Pecan meringue

  • 2-1/4 cups pecans or walnuts, toasted
  • 1-1/2 cups sugar
  • 2 tbsps cornstarch
  • 9 egg whites
  • 1 tsp vanilla

Orange cream

  • 2 cups whipping cream
  • 3/4 cup sifted icing sugar
  • 2 tbsps orange liqueur
  • 1 tbsp grated orange rind

Garnish

  • orange or kumquat slices
  • mint or orange leaves

Directions

Pecan Merinque

  • Line 2 baking sheets with parchment paper or greased and floured foil.
  • Using 8" cake pan as guide draw two circles on each paper; set aside.
  • In food processor, process 1-1/2 cups of the pecans, 1/2 cup of the sugar and cornstarch until finely ground.
  • In bowl and using electric mixer, beat egg whites until soft peaks form.
  • Gradually beat in remaining sugar until stiff glossy peaks form.
  • Add vanilla. Sprinkle with 1/2 the nut mixture; using rubber spatula, fold into egg whites.
  • Repeat with remaining nut mixture.
  • Divide meringue mixture among circles on baking sheets; spread evenly to fill circles.
  • Bake in 275 degree oven for 60-75 minutes or until tops are firm to the touch, switching baking sheets between top and bottom racks midway through baking.
  • Using sharp knife and same cake pan as guide, trim meringues in even circles while still hot.
  • Slide long metal spatula under meringues to loosen; carefully transfer to rack and let cool completely.
  • Meringues can be stored in airtight container for up to 1 week.

Orange cream

  • In bowl and using electric mixer, beat together cream, sugar and orange liqueur; stir in orange rind.
  • Centre 1 meringue layer on serving plate.
  • Place strips of waxed paper underneath meringue to protect plate from splatters.
  • Sandwich meringues with 2/3 of the orange cream.
  • Spread remaining cream over top and side of cake.
  • Chop remaining pecans andn press into side of cake.
  • Refrigerate for at least 1 hour and up to 8 hours,
  • Remove waxed paper.
  • Garnish with orange and mint.
  • To serve, slice with serrated knife.
  • Make 10 servings.

Variations

Mocha cream

  • Prepare meringues as directed.
  • Dissolve 2 tbsps instant coffee granules in 1 tbsp hot water; let cool.
  • Beat together 2 cups whipping cream, 1 cup sifted icing sugar and coffee mixture.
  • Assemble cake and garnish with candied coffee beans.

Chocolate Cream

  • Prepare meringues as directed.
  • Beat together 2 cups whipping cream, 1 cup sifted icing sugar, 1/2 cup sifted unsweetened cocoa powder and 1 tsp vanilla.
  • Assemble cake and garnish with chocolate curls.