Name: Apricot-Almond Meringue Cake
Total time: 2 h 45 min
Ingredients: 1 cup (7 ounces/198 grams) plus 2 tablespoons granulated sugar; 1 tablespoon cornstarch; 6 large egg whites; ¾ teaspoon almond extract; ¼ teaspoon salt; 1⅓ cups (4⅔ ounces/132 grams) sliced almonds , lightly toasted; 1½ cups heavy cream , chilled; 1½ tablespoons confectioners' sugar; ¾ teaspoon vanilla extract; 2 pounds (907 grams) apricots , halved, pitted, and cut into 1/2-inch wedges; ½ cup apricot jam; 2 teaspoons lemon juice; Confectioners' sugar

Why This Recipe Works

Simple disks of meringue form the “cake” here, offering up a crunchy-creamy texture as they absorb the flavor of the apricots and jam.

Before You Begin

Confectioners’ sugar produces a more stable whipped cream than granulated sugar does.

Instructions

for the meringue

Adjust oven racks to upper-middle and lower-middle positions and heat oven to 225 degrees. Using 8-inch cake pan as guide, trace two 8-inch circles on each of 2 sheets of parchment paper; flip sheets over and use to line 2 rimmed baking sheets. Combine granulated sugar and cornstarch in bowl. Using stand mixer fitted with whisk, whip egg whites, almond extract, and salt on medium-low speed until foamy, about 1 minute. Increase speed to medium-high and whip whites to soft billowy mounds, about 1 minute. Gradually add sugar mixture and whip until stiff, glossy peaks form, 2 to 3 minutes. Divide meringue evenly among all 4 circles on prepared pans and gently spread into even layers. Sprinkle each round with 1/3 cup almonds. Bake for 1 3/4 hours, switching and rotating sheets halfway through baking. Turn off oven and allow meringues to cool in oven for at least 1 hour. Remove from oven and let cool to room temperature, about 15 minutes.

Meanwhile, using stand mixer fitted with whisk, whip cream, sugar, and vanilla on medium-low speed until foamy, about 1 minute. Increase speed to high and whip until stiff peaks form, 1 to 3 minutes.

to assemble

Toss apricots, jam, and lemon juice together in bowl. Place 1 meringue round on large cake platter. Spread with 1 cup whipped cream and scatter generous cup apricot slices in even layer over top. Repeat with remaining meringue rounds, whipped cream, and fruit, finishing with final meringue layer on top. Dust with confectioners’ sugar. Serve immediately.