Description

Caramel Crunch Cake

A delicious layer cake made with pecan meringue, caramel and whipped cream

Ingredients

Meringue:

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 very finely chopped pecans

1 Tbsp powdered sugar (for tossing pecans)

Caramel:

1 cup caramel or 1 can of condensed milk

Whipped Cream:

2 cups heavy cream

¼ cup powdered sugar

1 tsp vanilla extract

Instructions

Caramel: If you don’t have premade caramel, submerge a can of condensed milk in boiling water, fully covered, and boil for 3 hours.

Meringue: Preheat oven to 250°F. Beat egg whites and cream of tartar until soft peaks form. Gradually add sugar until stiff peaks form. Fold in vanilla, vinegar, cornstarch, and pecans. Pipe onto a baking sheet and bake until dry and crisp.

Whipped Cream: Whip heavy cream with powdered sugar and vanilla until stiff peaks form.

Assembly: Layer cooled meringue with caramel and whipped cream. Repeat and top with more caramel and pecans.