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Meringue and Sweet Butter Cake

Photo by Tara Striano

This recipe is an adaptation of the pastel ruso. Instead of a dry meringue, I've opted for a chewy pavlova-like version. The butter between the layers is an approximation of the original: softened butter is whipped with an egg yolk and confectioners' sugar, then spread generously between the layers. The result: a light, crisp, chewy meringue with inexplicably creamy, lightly sweetened swirls of butter.

About the author: María del Mar Sacasa is a recipe developer, food stylist, and author of the food blogs High Heels & Frijoles and Cookin' and Shootin'.
Behind her girly façade lurks a truck driver's appetite. Read about her cravings and suffer through her rants on Twitter @HHandFrijoles and see her constant stream of food images on Instagram: mdmsacasa

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