Recipe: Pecan Meringue Layer Cake with Orange Cream

I like a challenge. LOL

Maybe using the pecan meringue layers from this recipe?

PECAN MERINGUE LAYER CAKE WITH ORANGE CREAM
Source: Good Housekeeping
Servings: 12

Meringue Layers:
1 1/2 cups pecans, toasted and cooled
6 large egg whites
1/4 teaspoon cream of tartar
1 cup granulated sugar

Orange-Cream Filling:
1/2 cup heavy or whipping cream
1 package (8 ounces) cream cheese, softened
2 1/2 cups confectioners' sugar
3 tablespoons orange-flavor liqueur
2 tablespoons butter or margarine, softened
Lemon leaves and frosted kumquats for garnish

PREPARE MERINGUE LAYERS:
Preheat oven to 300 degrees F. In food processor with knife blade attached, pulse toasted pecans until finely chopped; set aside.

Line two large cookie sheets with foil. Using ruler, with toothpick or dull side of knife, outline four 12x5-inch rectangles on foil (two on each cookie sheet).

In large bowl, with mixer at high speed, beat egg whites and cream of tartar until soft peaks form. Sprinkle in granulated sugar, 2 tablespoons at a time, beating until whites stand in stiff, glossy peaks when beaters are lifted. Fold pecans into meringue.

Spoon one-fourth of meringue (about 1 1/2 cups) inside each rectangle on prepared cookie sheets. With narrow metal spatula, spread meringue evenly to fill rectangles.

Bake meringues on cookie sheets on two oven racks 45 minutes, rotating cookie sheets between upper and lower racks halfway through baking.

Turn off oven; leave meringues in oven 1 hour to dry. Transfer meringues on cookie sheets to wire racks; cool 10 minutes.

With kitchen shears, cut foil lengthwise between meringues. Carefully peel foil from each meringue and cool completely. While meringues cool, prepare filling.

TO PREPARE THE ORANGE-CREAM FILLING:
In small bowl, with mixer at medium speed, beat cream until stiff peaks form.

In medium bowl, using same beaters, with mixer at low speed, beat cream cheese, confectioners' sugar, liqueur, and butter until smooth. Fold whipped cream into cream-cheese mixture.

TO ASSEMBLE THE CAKE:
Place one meringue layer on platter. Spread with one-fourth orange-cream filling (about 2/3 cup). Repeat with remaining meringues and orange cream. Loosely cover cake with plastic wrap and refrigerate 5 hours or up to 1 day to soften layers slightly.

Garnish with lemon leaves and kumquats to serve.