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Caramel Crunch Cake

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A delicious cake made with crunchy pecan-flavored meringue layers, caramel, and whipped cream. It’s the most delicious combination.

Ingredients

Scale
  • 4 large egg whites, room temperature
  • ½ tsp cream of tartar
  • 1 cup sugar
  • 1 tsp pure vanilla extract
  • 1 tsp white distilled vinegar
  • ½ tbsp cornstarch
  • ½ cup pecans, very finely chopped
  • 1 Tbsp powdered sugar (for tossing pecans)
  • 1 cup caramel (or 1 can condensed milk)
  • 2 cups heavy cream
  • ¼ cup powdered sugar
  • 1 tsp vanilla extract

Instructions

  1. Preheat your oven to 250 degrees F and place the oven rack in the center of the oven. Line a baking sheet with parchment paper and draw 3 – 6 inch circles on the paper. Turn the parchment paper over so the circles are on the reverse side.
  2. Finely chop pecans and toss in a tablespoon of powdered sugar. Set aside.
  3. In a large bowl, beat egg whites and cream of tartar until soft peaks form. Gradually add sugar, vanilla, vinegar, and cornstarch, beating until stiff peaks form. Fold in the chopped pecans.
  4. Spoon meringue into the circles on the parchment paper, spreading to fill each circle. Bake for about 1 hour or until dry and crisp. Cool completely.
  5. Place heavy cream, powdered sugar, and vanilla extract in the bowl of a stand mixer or a large bowl, and whisk until stiff peaks form.
  6. Once cooled, place your first layer of meringue on a cake board, top with a layer of caramel, then top with whipped cream. Repeat this process for the next layer. For your top layer, place the meringue, top with whipped cream, and drizzle the caramel on top. Add chopped pecans, if desired.

Notes

For best results, use room temperature egg whites. The meringue layers should be completely cooled before assembling. Store the cake in the refrigerator for up to 2 days.

Nutrition

Find it online: https://www.receipster.com/caramel-crunch-layer-cake/

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