A rich coating of sweetened mascarpone and a hidden meringue layer make this Pecan Meringue Cake a one-of-a-kind treat that will impress any guest.
Pecan Meringue Cake
Makes 1 (9-inch) cake
Ingredients
- ½ cup (115 grams) unsalted butter, softened
- 1 cup (185 grams) sugar
- 2 large eggs
- 1½ cups (210 grams) self-rising flour
- ⅔ cup whole milk
- 1 teaspoon vanilla extract
- 2 (8-ounce) containers mascarpone cheese, softened
- ¾ cup (96 grams) confectioners’ sugar
- 1½ cups heavy whipping cream
- Pecan Meringue (recipe follows)
- ¾ cup thinly sliced fresh strawberries
Instructions
- Preheat oven to 350°.
- Spray a 9-inch round cake pan with baking spray with flour. Line bottom of pan with parchment paper, and spray pan again.
- In a large bowl, beat butter and sugar with a mixer at medium speed until fluffy, 3 to 4 minutes, stopping to scrape sides of bowl. Add eggs, one at a time, beating well after each addition.
- Gradually add flour to butter mixture alternately with milk, beginning and ending with flour, beating just until combined after each addition. Beat in vanilla.
- Pour batter into prepared pan, smoothing top with an offset spatula. Gently tap pan twice against counter to release any air bubbles.
- Bake until golden brown and a wooden pick inserted in center comes out clean, 20 to 25 minutes.
- Let cool in pan for 10 minutes. Remove from pan, and let cool completely on a wire rack.
- In a large bowl, beat mascarpone and confectioners’ sugar with a mixer at medium speed until smooth. (Do not overbeat.) Reduce mixer speed to low. Add cream, beating until mixture begins to incorporate. Increase mixer speed to high, and beat until mixture has thickened and holds its shape, about 1 minute. (Do not overbeat.)
- Using a serrated knife, cut cake in half horizontally. Place 1 cake layer, cut side up, on a serving plate. Spread 1 cup mascarpone mixture on cake. Top with Pecan Meringue. Spread 1 cup mascarpone mixture over meringue; top with strawberries. Place remaining cake layer, cut side down, over strawberries. Gently spread remaining mascarpone mixture over top and sides of cake.
- Cover and refrigerate for 3 hours before serving.
Tried this recipe?Let us know how it was!
Pecan Meringue
Makes 1 (9-inch) meringue
Ingredients
- 3 large egg whites (90 grams), room temperature
- ½ cup (100 grams) granulated sugar
- ½ cup (57 grams) finely chopped pecans, toasted
Instructions
- Preheat oven to 200°F.
- In the bowl of a stand mixer fitted with the whisk attachment, beat egg whites at low speed until foamy, about 2 minutes. Increase mixer speed to high, and add sugar, 2 tablespoons (24 grams) at a time, until stiff and glossy peaks form, about 6 minutes. Fold in pecans.
- Using a pencil, trace a 9-inch circle on a large sheet of parchment paper. On a large baking sheet, place several dots of meringue mixture around edges and in center of pan. Place paper on pan, circle side down, pressing to adhere.
- Spoon meringue mixture into center of circle on prepared pan. Using the back of a spatula, spread meringue in an even layer.
- Bake until meringue feels dry to the touch and can be lifted from paper, about 1½ hours. Turn oven off, and leave meringue in oven with door closed for 4 hours.
Tried this recipe?Let us know how it was!
Do you have the recipe entire for.pecan meringue cake please
Hi Gabriela,
Thank you for bringing this to our attention. The recipe for the Pecan Meringue Cake has been added. Happy baking!