Caramel Crunch Cake

Impress your guests with a Caramel Crunch Cake, a heavenly mix of textures and
flavors perfect for any occasion.

Servings: 8

Author:

Prep Time
15 minutes

Cook Time
1 hour, 30 minutes

Total Time
1 hour, 45 minutes

Cake

American

Caramel

Instructions

1 If you don't have premade caramel or dulce de leche, you can make it by boiling
a can of condensed milk in a pot of water for 3 hours, ensuring the can is fully
submerged.
2 Preheat your oven to 250°F. Line a baking sheet with parchment paper and draw 3
- 6 inch circles on it. Turn the paper over. Finely chop the pecans and toss
them in a tablespoon of powdered sugar. Set aside.
3 In a mixer bowl, beat the egg whites and cream of tartar on medium-low speed
until soft peaks form. Gradually add the sugar, one tablespoon at a time, and
beat on high speed until stiff, shiny peaks form. Beat in the vanilla extract.
Sprinkle vinegar and cornstarch over the meringue and gently fold in with a
spatula. Fold in the pecans.
4 Transfer the meringue to a piping bag with a large round tip. Using the drawn
circles as a guide, pipe the meringue starting from the center and moving
outward. Smooth the tops with an off-set spatula.
5 Bake for about 1 hour 30 minutes until the meringue is dry and crisp. Turn off
the oven, leave the door slightly open, and let the meringues cool completely
inside.
6 Whisk the heavy cream, powdered sugar, and vanilla extract in a mixer bowl until
stiff peaks form.
7 Place a layer of meringue on a serving plate, top with caramel, and then whipped
cream. Repeat with the remaining layers. For the top layer, finish with whipped
cream and drizzle with caramel. Add chopped pecans if desired.