Caramel Crunch Cake {with miso caramel}
Delicate. Crisp. Creamy. My Caramel Crunch Cake is made with three layers of toasted pecan meringue, gently sweetened whipped cream, and a rich miso caramel. The meringue layers bake low and slow until crisp, while the whipped cream adds creaminess to each layer, and the miso caramel adds complexity to an otherwise simple dessert. The addition of white miso paste to a traditional caramel brings a gentle salty-savoury depth to the caramel that I love. When it all comes together, the result is a delicate, layered cake with crisp edges, soft cream, and golden caramel in every bite.
Growing up, I loved everything meringue-based. This cake is inspired by La Rocca’s Original Caramel Crunch Cake. I would always see it in the supermarket and wanted to recreate a version at home, one that didn’t need to wait for a birthday, holiday, or special occasion. My version keeps the spirit of that cake, with its pecan meringue, whipped cream, and caramel, but adds a Mindful Meringue twist: homemade miso caramel. If you don’t have miso paste and are looking for an even easier substitute, try my homemade caramel or pickup a jar of store bought caramel.
Everything You Need to Make Caramel Crunch Cake
Pecans: Toasted pecans give the meringue layers their nutty flavour and irresistible crunch. I prefer a rough chop to bring contrasting texture to this light dessert.
Egg Whites: Egg whites create the structure of the meringue layers. When separating your egg yolks from your egg whites, make sure no yolk makes it into the egg white bowl! Even a small amount of fat can prevent the egg whites from whipping properly into stiff meringue peaks.
Granulated Sugar: Sugar sweetens and stabilizes the meringue, helping to create the airy meringue.
Cream of Tartar: A small amount helps stabilize the egg whites so they whip into a glossy and sturdy meringue.
Lemon Juice: This bright acid stabilizes the egg white foam and strengthen the protein structure, making collapse less likely. This can be substituted with white vinegar.
Cornstarch: This helps to create a softer, more marshmallowy interior and can also help absorb moisture.
Heavy Cream 35%: Cold 35% heavy cream whips into soft, stable layers that balance the crunch of the meringue and richness of the caramel.
Icing Sugar: A little icing sugar lightly sweetens the whipped cream without making the cake overly sweet.
Vanilla Extract: Vanilla adds warmth to the meringue and whipped cream. An essential in most baked goods!
Miso Caramel: Miso caramel adds sweet, salty, buttery, and savoury notes that make the cake extra special!
Before You Start: FAQ
Why did my meringue layers crack?
A few cracks are completely normal! Meringue is delicate, and these layers are meant to be crisp, rustic, and covered with whipped cream. The important thing is that the layers are fully baked and dry enough to lift from the parchment, prior to building the cake.
Can I make the meringue layers ahead of time?
Absolutely! The meringue layers can be made one day ahead and stored in an airtight container/ziplock bag, at room temperature. Keep them away from humidity, as moisture will soften the meringues.
Is this a copycat La Rocca Caramel Crunch Cake?
This cake is inspired by La Rocca’s Original Caramel Crunch Cake, but it is not an exact copycat. It has the same general spirit of pecan meringue, whipped cream, and caramel, but this version uses three homemade pecan meringue layers and miso caramel for a deeper salty-savoury flavour.
What does miso caramel taste like?
Miso caramel tastes like classic caramel with a little more depth. It is still sweet and buttery, but the white miso adds gentle saltiness and savoury flavour. It does not make the caramel taste strongly like miso/soy. It simply makes it taste more balanced and complex.
Can I use regular caramel instead of miso caramel?
Yes! Regular caramel will still make a beautiful cake. That said, the miso caramel adds a lovely contrast to the sweet meringue and whipped cream, so I highly recommend using it if you can!
How far ahead can I assemble this cake?
For the best bite, assemble the cake a few hours before serving. It needs some time to chill and settle, but after a full day in the fridge, the meringue will soften. Still delicious, just less crunchy.
Mindful Moments
- Watch the egg whites turn thick and glossy, as they whip.
- Notice the quiet crackle of the meringue layers as you lift them from the parchment.
- Spread mounds of whipped cream over the cloud-like meringues.
- Drizzle the caramel over each layer of whipped cream and watch it settle into the cream like golden ribbons.
Tips for the Best Caramel Crunch Cake
- Use a clean, dry bowl for the meringue. Any grease, water, or egg yolk can stop the egg whites from whipping properly.
- Toast the pecans before adding them to the meringue! This brings out their flavour and keeps the cake from tasting flat.
- Let the meringue layers cool completely before assembling. Warm meringue will melt the whipped cream.
- Make sure the caramel is cooled before layering. It should be spoonable or pourable, but not warm.
- Do not overwhip the cream. You want it thick enough to hold its shape, but still soft and billowy. Curdled cream means you have gone too far!
- Assemble the cake close to serving time if you want the most crunch.
How to Make Caramel Crunch Cake
Make the Pecan Meringue Layers
Preheat your oven to 250°F. Line three baking sheets with parchment paper. Trace three 6-inch circles onto the parchment, then flip the parchment over so the marked side is facing down.
In a clean mixing bowl, beat the egg whites and cream of tartar until foamy.
Gradually add the sugar, a little at a time, and continue beating until the meringue is thick, glossy, and holds stiff peaks. Add Vanilla extract and mix in.
Gently mix in cornstarch and lemon juice.
Gently fold in the roughly chopped pecans.
Divide the meringue evenly between the three prepared circles and spread each one into an even layer.
Bake until the layers are dry, crisp, and lightly golden, ~1 hour and 30 minutes. Turn off the oven and let the meringue layers cool inside with the door slightly open.
Make the Whipped Cream
Add cold heavy cream, icing sugar, and vanilla to a medium/large mixing bowl.
Whip until the cream holds medium peaks. It should be thick and spreadable, but still soft.
Prepare the Miso Caramel
Make one batch of miso caramel and let it cool until thick but spoonable. If it has been stored in the fridge, gently warm it until it loosens slightly, then let it cool again before assembling the cake.
Assemble the Cake
Place one pecan meringue layer onto a serving plate or cake stand (Note: Meringue cracks! that is okay and happens to me too! Simply remember that this dessert is rustic and any cracks are easily covered by whipping cream!)
Spread a layer of whipped cream over the meringue, then drizzle with miso caramel.
Add the second meringue layer and repeat with more whipped cream and caramel.
Place the final meringue layer on top. Spread whipped cream over the top of the cake, then drizzle with more miso caramel.
Chill the cake for at least 2 hours before slicing.
Serve and enjoy.
Storage & Make-Ahead Tips
- Store the assembled cake in the fridge for up to 2 days.
- For the best texture, serve the cake the same day it is assembled.
- The meringue layers can be made one day ahead and stored in an airtight container at room temperature.
- The miso caramel can be made ahead and stored in the fridge for up to 2 weeks.
- Do not freeze the assembled cake. The whipped cream and meringue will lose their texture once thawed.
Caramel Crunch Cake
Ingredients
Pecan Meringue
- 4 Egg Whites, large
- 1/2 tsp Cream of Tartar
- 1 cup Granulated Sugar
- 1 tsp Vanilla Extract or Vanilla bean paste
- 1 tsp Lemon Juice
- 1/2 tbsp Cornstarch or Arrowroot starch
- 3/4 cup Toasted Pecan Halves Roughly chopped
Sweetened Whipped Cream
- 1 1/2 cup Heavy Cream (35% m.f.)
- 2 tbsp Powdered Sugar
- 1 tsp Vanilla Bean Paste
Caramel Layer
- 1/2 cup Homemade Miso Caramel or my easy caramel sauce or store bought!
Instructions
Pecan Meringue Layers
- Preheat your oven to 250°F. Line one baking sheets with parchment paper. Trace three, 6-inch circles onto the parchment, then flip the parchment over so the marked side is facing down.
- In a clean mixing bowl, beat the egg whites and cream of tartar until foamy.
- Gradually add the sugar, a little at a time, and continue beating until the meringue is thick, glossy, and holds stiff peaks. add vanilla extract and mix in.
- Gently mix in cornstarch and lemon juice.
- Gently fold in the roughly chopped pecans.
- Divide the meringue evenly between the three prepared circles and spread each one into an even layer.
- Bake until the layers are dry, crisp, and lightly golden, ~1 hour and 30 minutes. Turn off the oven and let the meringue layers cool inside with the door slightly open.
Sweetened Whipped Cream
- Add cold heavy cream, icing sugar, and vanilla to a medium/large mixing bowl.
- Whip until the cream holds medium peaks. It should be thick and spreadable, but still soft.
Assembly
- Make one batch of miso caramel and let it cool until thick but spoonable. If it has been stored in the fridge, gently warm it until it loosens slightly, then let it cool again before assembling the cake.
- Place one pecan meringue layer onto a serving plate or cake stand.
- Spread a layer of whipped cream over the meringue (~1/3 of the whipped cream), then drizzle with 1-2tbsp of miso caramel.
- Add the second meringue layer and repeat with more whipped cream and caramel.
- Place the final meringue layer on top. Spread whipped cream over the top of the cake, then drizzle with more miso caramel.
- Chill the cake for at least 2 hours before slicing.