Pastel de Cumpleaños con Merengue y Mermelada de Fresa, Adapted from Carmen Titita, adapted from Rosita Murillo
2 1/2sticks 1 1/4 cup unsalted butter at room temperature
2 1/2cupsall-purpose flour
1cuppecans, roughly chopped
Preheat the oven to 375 degrees. Butter 2 round spring form pans (size from 9 1/2 to 11"). Place parchment paper on the bottom of each pan.
In the bowl of a mixer, beat the butter at medium speed, until soft and creamy. Incorporate sugar and beat until well mixed. Add egg yolks, one by one, beating well after each addition. Reduce the speed to low, add the flour combined with the baking powder in batches, alternating with the milk. Pour half of this batter onto each pan.
Rinse the mixer. Beat the egg whites until the peaks can hold their own shape, but aren't stiff. Incorporate sugar, and beat until it is well mixed, for a minute or so. Pour this meringue on top of the cake batter on each pan, and gently smooth it out with a spatula. Sprinkle half of the chopped pecans on top of the meringue. Place the pans in the oven.
Bake for 25 minutes, or until the cake is cooked but moist and the meringue has developed a nice tanned crust. Remove from the oven and let them cool.
Remove one of the cakes from the pan, discarding the parchment paper, and place on a platter. Spoon the strawberry jam on top. Remove the other cake from the pan, discarding that parchment paper as well, and place on top of the first cake. Enjoy!