Caramel Crunch Cake
This La Rocca-inspired Caramel Crunch Cake features crisp pecan meringue layers, whipped cream, and rich miso caramel for a sweet, creamy, crunchy homemade dessert.
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.
Nutrition
Serving: 3gCalories: 260kcalCarbohydrates: 28gProtein: 3gFat: 16gSaturated Fat: 7gPolyunsaturated Fat: 2gMonounsaturated Fat: 5gCholesterol: 34mgSodium: 49mgPotassium: 113mgFiber: 1gSugar: 26gVitamin A: 445IUVitamin C: 0.4mgCalcium: 39mgIron: 0.2mg
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