Description
Caramel Crunch Cake
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
Directions:
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.
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Step-by-Step Guide
1. Prepare the Caramel: If making homemade caramel, place an unopened can of sweetened condensed milk in a large pot. Cover completely with water. Bring to a boil, then reduce to a simmer. Keep the can fully submerged for 3 hours. Let it cool completely in the water before opening. For safety, never boil a can that is damaged or bulging.
2. Make the Meringue: Preheat your oven to 250°F (120°C). Line a baking sheet with parchment paper. In a very clean, dry bowl, beat the room-temperature egg whites and cream of tartar until soft peaks form. Gradually add the sugar, one tablespoon at a time, while beating on high speed until stiff, glossy peaks form. Gently fold in the vanilla, vinegar, and cornstarch. Toss the finely chopped pecans with the powdered sugar, then fold them into the meringue.
3. Bake: Pipe or spoon the meringue into two equal-sized discs (about 8-9 inches in diameter) on the prepared sheet. Bake for 1.5 to 2 hours, or until the meringues are completely dry and crisp. Turn off the oven and let them cool inside with the door slightly ajar.
4. Whip the Cream: In a chilled bowl, whip the heavy cream, powdered sugar, and vanilla extract until stiff peaks form. Refrigerate until assembly.
5. Assemble the Cake: Place one cooled meringue disc on your serving plate. Spread a generous layer of the prepared caramel over it, followed by a thick layer of whipped cream. Carefully top with the second meringue disc. Frost the top and sides with the remaining whipped cream. Drizzle with extra caramel and sprinkle with additional chopped pecans.
Serving Suggestions
Serve this elegant dessert chilled. For a stunning presentation, garnish each slice with a light dusting of cocoa powder or a few gold leaf flakes. Pair it with a strong cup of espresso or a glass of dessert wine like a late-harvest Riesling to balance the sweetness. It’s perfect for special occasions, dinner parties, or as a show-stopping holiday dessert.
How-to Summary
Create a stunning Caramel Crunch Cake by first preparing a dulce de leche caramel by boiling a can of condensed milk. Then, bake crisp pecan meringue discs. Whip heavy cream with sugar and vanilla. Finally, assemble by layering meringue, caramel, and cream, finishing with a caramel drizzle and extra pecans.
Frequently Asked Questions
Can I make components ahead of time? Absolutely. The caramel can be made weeks in advance and stored in the fridge. The baked meringue discs can be kept in an airtight container at room temperature for 2-3 days before assembling.
My meringue is chewy, not crisp. What happened? Chewiness often indicates residual moisture. Ensure your oven temperature is accurate and bake until completely dry. Letting them cool in the turned-off oven is crucial for texture.
Can I use store-bought caramel sauce? Yes, a thick, high-quality caramel sauce or dulce de leche is a great time-saver. Avoid thin, runny ice cream toppings.
How do I store the assembled cake? Store it covered in the refrigerator for up to 24 hours. The meringue will soften slightly but deliciously over time.
Can I use a different nut? Yes, toasted and finely chopped hazelnuts or almonds would be excellent substitutes for the pecans.
Common Mistakes to Avoid
- Using a dirty or greasy bowl for the egg whites, which prevents proper aeration.
- Adding sugar all at once instead of gradually, which can deflate the meringue.
- Opening the oven door frequently while the meringues bake, causing them to crack or collapse.
- Assembling the cake with warm components, which will melt the whipped cream.
- Over-beating the heavy cream, which can turn it grainy and into butter.
Conclusion
The Caramel Crunch Cake is a masterpiece of contrasting textures and rich flavors, combining crisp, nutty meringue with luscious caramel and light whipped cream. While it requires careful attention to detail—particularly with the meringue and caramel—the impressive result is well worth the effort. By following this guide and avoiding common pitfalls, you can confidently create a breathtaking dessert that will delight and impress everyone at your table.