Pecan Meringue Cake

A rich coating of sweetened mascarpone and a hidden meringue layer make this cake a one-of-a-kind treat that will impress any guest.

Pecan Meringue Cake
Makes 1 (9-inch) cake
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Ingredients
  1. ½ cup (113 grams) unsalted butter, softened
  2. 1 cup (200 grams) granulated sugar
  3. 2 large eggs (100 grams)
  4. 1½ cups (188 grams) self-rising flour
  5. ⅔ cup (160 grams) whole milk
  6. 1 teaspoon (4 grams) vanilla extract
  7. 2 (8-ounce) containers (450 grams) mascarpone cheese, softened
  8. ¾ cup (90 grams) confectioners’ sugar
  9. 1½ cups (360 grams) heavy whipping cream
  10. Pecan Meringue (recipe follows)
  11. ¾ cup (128 grams) thinly sliced fresh strawberries
Instructions
  1. Preheat oven to 350°F. Spray a 9-inch round cake pan with baking spray with flour. Line bottom of pan with parchment paper, and spray pan again.
  2. In the bowl of a stand mixer fitted with the paddle attachment, beat butter and granulated sugar 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.
  3. 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 on counter to release any air bubbles.
  4. 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.
  5. In the bowl of a stand mixer fitted with the paddle attachment, beat mascarpone and confectioners’ sugar 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.)
  6. 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 on top and sides of cake. Cover and refrigerate for 3 hours before serving.
Bake from Scratch https://www.bakefromscratch.com/
Pecan Meringue
Makes 1 (9-inch) meringue
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Ingredients
  1. 3 large egg whites (90 grams), room temperature
  2. ½ cup (100 grams) granulated sugar
  3. ½ cup (57 grams) finely chopped pecans, toasted
Instructions
  1. Preheat oven to 200°F.
  2. 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.
  3. 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.
  4. Spoon meringue mixture into center of circle on prepared pan. Using the back of a spatula, spread meringue in an even layer.
  5. 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.
Bake from Scratch https://www.bakefromscratch.com/

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