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    You are in: Home / Recipes / Cracker Cake Recipe
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    Cracker Cake

    Total Time:

    Prep Time:

    Cook Time:

    1 hr 20 mins

    40 mins

    40 mins

    *Marli*'s Note:

    Yes, this cake contains crackers! But it is the sweetest meringue type of cake you'll try, you won't know it has crackers in it. A lovely summer dessert. From BH&G.

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    Serves: 6



    Units: US | Metric



    1. 1
      Preheat oven to 170°C.
    2. 2
      Line the base of a round cake tin with baking paper.
    3. 3
      Then butter and flour the tin.
    4. 4
      Prepare the crackers and pecans, mix them together; set aside.
    5. 5
      Put the egg whites and salt in mixer bowl and whip until foamy; then slowly shake in the sugar a little at a time- beating all the while.
    6. 6
      Once it's all added, continue to beat until it is stiff and glossy (as though you are making meringue), it will take about 5 minutes.
    7. 7
      With a spatula swirl in the vanilla, then very gently fold in the crackers and pecan mixture only until just combined- so the egg whites don't deflate too much.
    8. 8
      Scoop into prepared tin and smooth down gently.
    9. 9
      Bake for about 40 minutes until the top feels crunchy when lightly pressed and the middle seems to set.
    10. 10
      Leave to cool in the tin on a rack for about 19 minutes, then carefully loosen around the edges and turn onto a rack.
    11. 11
      Remove paper and cool completely.
    12. 12
      When cool transfer to a serving plate and top with cream and strawberries.

    Ratings & Reviews:


    Nutritional Facts for Cracker Cake

    Serving Size: 1 (82 g)

    Servings Per Recipe: 6

    Amount Per Serving
    % Daily Value
    Calories 309.3
    Calories from Fat 152
    Total Fat 16.9 g
    Saturated Fat 1.4 g
    Cholesterol 0.0 mg
    Sodium 71.9 mg
    Total Carbohydrate 38.1 g
    Dietary Fiber 2.2 g
    Sugars 34.5 g
    Protein 4.0 g

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