Apricot-Almond Meringue Cake
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Appears in Cook's Country April/May 2012
This spectacular pavlova-inspired cake sandwiches fresh apricots and whipped cream between multiple layers of crisp, nutty meringue.
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.