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1
Whip egg whites in the bowl of an electric mixer with 1/4 cup sugar until glossy and thick. Transfer to a bowl and set aside.
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2
In the same bowl of the electric mixer, beat egg yolks, salt and vanilla until lemon-colored, thick, and ribbons when beaters are lifted, about 10 minutes. Gradually beat in remaining 1/2 cup sugar and continue beating at medium speed for 5 minutes.
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3
With a spatula, stir in the flour, 1 cup of the chopped pecans, and the thick meringue.
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4
Preheat oven to 300 degrees. Butter and flour three 8-inch cake pans and divide batter between them. Spread batter to level and bake 20 minutes. Cool 10 minutes on a wire rack and turn out of pans onto racks to cool completely.
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5
Place one cake layer, upside down, on a cake platter and spread with honey cream. Top with second cake layer, upside down, and spread with honey cream. Top with third layer, upside down, and spread top and sides of cake with remaining honey cream, reserving 1 cup for the garnish.
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6
Lightly press remaining chopped pecans around the sides of cake Place reserved honey cream in a pastry bag or zip-lock plastic bag with a small corner discarded. Pipe 10 evenly-spaced mounds on top of the cake, and top each mound with a pecan half, rounded side up.
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7
Refrigerate until the honey cream sets up and is firm. To serve, cut into 10 slices between pecan-topped honey cream.
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8
Whipped Honey Cream:
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9
1 cup (2 sticks) unsalted butter, room temperature
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10
1/2 cup clover or other light honey
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11
4 large egg whites
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12
2 cups sifted powdered sugar
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13
Cream butter until light and fluffy. Blend in honey well. Whip egg whites to soft peaks, then gradually beat in powdered sugar. Fold in creamed butter-honey mixture, and whip until fluffy.
