Best Toffee Meringue Cake Recipes

TOFFEE MERINGUE GINGERBREAD

Toffee Meringue Gingerbread image

Gingerbread is done one better when baked with a sweet brown sugar meringue.

Provided by Betty Crocker Kitchens

Categories Dessert

Time 1h20m

Yield 9

Number Of Ingredients 15

Ingredients

2 1/3 cups Gold Medal™ all-purpose flour
1/3 cup granulated sugar
1 teaspoon baking soda
1 teaspoon ground ginger
1 teaspoon ground cinnamon
3/4 teaspoon salt
1 cup molasses
1/2 cup shortening
3/4 cup hot water
1 egg
1/2 cup chocolate-covered toffee bits
2 egg whites
1/4 teaspoon cream of tartar
1/2 cup packed brown sugar
1/4 cup chocolate-covered toffee bits

Steps:

Heat oven to 325°F. Grease bottom and side of 9-inch springform pan or 9-inch square pan with shortening; lightly flour. In large bowl, beat all gingerbread ingredients except toffee bits with electric mixer on low speed 30 seconds, scraping bowl constantly. Beat on medium speed 3 minutes, scraping bowl occasionally. Stir in 1/2 cup toffee bits. Pour into pan.
Bake about 50 minutes or until toothpick inserted in center comes out clean.
Meanwhile, in medium bowl, mix egg whites and cream of tartar with electric mixer on high speed until foamy. Beat in brown sugar, 1 tablespoon at a time. Stir in 1/4 cup toffee bits.
Increase oven temperature to 400°F. Spread meringue over hot gingerbread. Bake 8 to 10 minutes or until meringue is light brown. Serve warm.

Nutrition Facts : Calories 520, Carbohydrate 83 g, Cholesterol 35 mg, Fat 3 1/2, Fiber 1 g, Protein 5 g, SaturatedFat 6 g, ServingSize 1 Serving, Sodium 460 mg, Sugar 50 g, TransFat 2 g

TOFFEE MERINGUE CAKE

Toffee Meringue Cake image

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

Ingredients

9 large egg whites
1 teaspoon vanilla
1 teaspoon distilled white vinegar
1 3/4 cups confectioners' sugar
1 pint whipping cream
1 cup Heath candy bars, chopped fine (4 bars) or 1 cup Symphony candy bar (4 bars)
1 1/4 cups chocolate-covered english toffee bars, 5 additional bars (3 cut into triangles, 2 chopped coarsely)
4 tablespoons caramels

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.