Orange Dacquoise

Ingredients

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.

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.

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.

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.