For the cake:
3/4 cup butter, softened
1/3 cup sugar
2 yolks from large eggs, room temperature
1 teaspoon vanilla extract
1 1/2 cups all-purpose flour
1/8 teaspoon salt
For the meringue:
4 egg whites from large eggs, room temperature
1/4 teaspoon cream of tartar
2/3 cup sugar
3/4 cup pecans, finely chopped
2 cups apricot preserves
1 Preheat the oven to 350 degrees F.
2 Grease a 9x13-inch baking pan. Set aside.
3 In a large bowl, cream the butter and 1/3 cup sugar until it is light and fluffy, about 5-7 minutes.
4 Add the egg yolks to the butter mixture, one at a time, beating well after each addition.
5 Beat the vanilla into the butter mixture until thoroughly combined.
6 In another bowl, whisk the flour and salt until combined.
7 Beat the flour mixture into the butter mixture until combined.
8 Evenly spread the batter into the prepared pan.
9 Bake the batter until a toothpick inserted into the center comes out clean, about 12 to 15 minutes.
10 While the cake bakes, beat the egg whites with the cream of tartar on medium speed until it becomes foamy.
11 Gradually add the remaining sugar to the egg whites, 1 tablespoon at a time, beating on high after each addition until the sugar is dissolved.
12 Continue beating the meringue until stiff, glossy peaks form.
13 Gently fold the pecans into the meringue.
14 Take the cake out of the oven and spread the apricot preserves over the hot cake.
15 Spread the meringue on top of the apricot preserves, ensuring it seals the edges of the pan.
16 Bake the cake until the meringue is golden brown, about 15 to 20 minutes.
17 Cool the cake on a wire rack.
18 Cut into bars, serve, and then refrigerate the leftovers.
Time: 50 minutes
Yield: 24 servings