Description
Caramel Crunch Cake is a decadent layered dessert featuring crunchy meringue discs, rich caramel, and luscious whipped cream, topped with finely chopped pecans for a delightful crunch. Perfect for celebrations or a special treat, this cake combines smooth and crisp textures with a buttery caramel sweetness.
Ingredients
Scale
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 pecans, very finely chopped
- 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
- Make the Caramel: If you don’t have premade caramel or dulce de leche, simmer a can of condensed milk submerged completely in boiling water for 3 hours to create a rich caramel sauce. Make sure the can remains covered with water throughout the process.
- Prepare Oven and Baking Sheet: Preheat your oven to 250°F (121°C) and place the rack in the middle. Line a baking sheet with parchment paper; on the underside, draw 3 six-inch circles to guide your meringue shapes.
- Toast Pecans: Finely chop pecans and toss them with 1 tablespoon of powdered sugar. Set aside for later folding into the meringue.
- Make Meringue: In a clean mixing bowl, beat the egg whites with cream of tartar on medium-low speed until soft peaks form. Gradually add sugar, a tablespoon at a time, increasing to high speed until stiff, glossy peaks develop. Beat in vanilla extract. Gently fold in vinegar and cornstarch, then carefully fold in the sugared pecans using a rubber spatula.
- Pipe Meringue Discs: Transfer meringue to a piping bag fitted with a large round tip. Using the drawn circles as guides, pipe a small dot in the center, then pipe concentric circles outward until the shape is filled. Smooth the top with an offset spatula.
- Bake Meringue: Bake for about 1 hour 30 minutes until the exterior is dry and crisp. Turn off the oven and leave the door slightly ajar; let meringues cool completely inside (about 2 hours).
- Make Whipped Cream: Whip heavy cream with powdered sugar and vanilla extract until stiff peaks form.
- Assemble Cake: Place one meringue disc on your serving plate, spread a layer of caramel over it, then a layer of whipped cream. Repeat layering with remaining meringue discs. On the top layer, finish with whipped cream, drizzle caramel, and sprinkle chopped pecans if desired.
Notes
- You can prepare meringue discs ahead of time; store them in an airtight container in a cool, dry place or refrigerate for a few days.
- For quicker caramel, purchase store-bought dulce de leche or caramel sauce.
- Ensure egg whites are at room temperature for optimal volume in meringue.
- Use an offset spatula for a smooth meringue surface before baking.
- Keep an eye on water level when boiling condensed milk to prevent the can from overheating.
- This cake is delicate; assemble just before serving for the best texture contrast between crisp meringue and creamy layers.
- Prep Time: 30 minutes
- Cook Time: 1 hour 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice (approx. 1/8th of cake)
- Calories: 320 kcal
- Sugar: 25 g
- Sodium: 45 mg
- Fat: 22 g
- Saturated Fat: 13 g
- Unsaturated Fat: 7 g
- Trans Fat: 0 g
- Carbohydrates: 29 g
- Fiber: 1 g
- Protein: 4 g
- Cholesterol: 85 mg
Keywords: caramel cake, meringue cake, crunchy dessert, layered cake, whipped cream cake, caramel crunch cake, pecan dessert
