TOFFEE MERINGUE CAKE
I just found this again after a very long time & can promise you it tastes nothing less than a piece of heaven melting in your mouth. I had requested this a long time ago after finding nothing on the internet for this cake, until a lovely Heather pointed me in the right direction. Going to try it again next weekend, can't wait. It also tastes great in thin layers with the the whipped cream layered in between.
Provided by ChefNaz
Categories Dessert
Time 1h30m
Yield 12 serving(s)
Number Of Ingredients 8
Steps:
- Heat oven to 275 degrees.
- Grease well 2 (9 inch) round layer cake pans.
- In large bowl, beat egg whites with electric mixer until soft peaks form when beaters are lifted.
- Beat in vanilla and vinegar until well blended.
- Gradually add sugar, beating constantly until peaks are stiff and glossy.
- Spread evenly in prepared pans.
- Bake 1 hour at 275 degrees. Layers will be puffed and golden.
- Turn off heat; let stand in oven 2 hours or until cool. Layers will be soft and slightly less puffed.
- Whip cream in a medium-size bowl with electric mixer until soft peaks form when beaters are lifted. (You will have 4 cups whipped cream.)
- Put 1/2 the cream in a separate bowl.
- Fold the chopped toffee bars into one portion.
- To assemble, remove one meringue layer from pan to serving plate.
- Spread with candy mixture.
- Remove other meringue layer and place on top.
- Spread with plain whipped cream.
- Garnish top with candy triangles, then sprinkle chopped candy to fill in spaces.
- Drizzle some of the caramel on top & down the sides.
- Refrigerate 8 hours or overnight. Makes 12 servings.
Nutrition Facts : Calories 218.9, Fat 14.7, SaturatedFat 9.1, Cholesterol 54.3, Sodium 56.4, Carbohydrate 18.8, Sugar 17.4, Protein 3.5
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