ETRUSCAN COLUMN

(a rustic meringue cake, not a “mahbl collum”)

Cake:

1 cup egg whites (approx 6)
8 oz pecans (approx 2 cups)
2 cups sugar
2 tsp rice vinegar
1 tsp vanilla

375 oven.

Chop pecans to a coarse grind in food processor; add sugar and pulse once or twice to combine.

Beat egg whites until stiff peaks form. (If you are teaching kids the difference between stiff peaks and dry whites, it’s safe to do so here, because liquids make it forgiving). Fold in pecan/sugar mixture, then vanilla and vinegar; stir to uniform batter.

Pour into parchment lined, sprayed or buttered & floured 8″ cake pans. Bake on middle oven rack 30 to 40 min; top will be crusty, perhaps cracked. Run knife around edge and invert onto cake racks, peel off parchment, and allow to cool. If the bottom is tacky, you may allow to dry either by leaving out in a dry location overnight, or by returning to oven which has been turned off with door ajar. More important that the cakes be completely cool; the tacky edges will be filled and covered and do not matter.

Filling (whipped or chilled ganache) :

1 ½ cups heavy whipping cream
4-6 oz semi-sweet or bittersweet chocolate.

Chop chocolate and melt in microwave; stir, then set aside to cool (but not harden)

Whip cream to stiff peaks; fold in the melted chocolate; I prefer a grainy texture rather than uniform color, but appearance and quantity of chocolate can be adjusted to your taste.

Set aside the cake with the more attractive top; place the crust side down on an 8″ round (cardboard or tart pan bottom); spoon some of the ganache to fill. There will be recesses where the cake bottoms have collapsed; you do not need more than to fill this cavity; place second cake with crust up. With a frosting spatula, ice the sides, creating a smooth edge (perhaps extending a little above the top). Do not cover the top crust. Refrigerate.

There will be some filling left over; refrigerated, keeps a week and can be spooned onto coffee.