Toffee Meringue Cake

MAKE IT SHINE! ADD YOUR PHOTO
READY IN: 1hr 30mins
SERVES: 12
UNITS: US

INGREDIENTS

Nutrition
  • 9
    large egg whites
  • 1
    teaspoon vanilla
  • 1
    pint whipping cream
  • 1
    cup Heath candy bars, chopped fine (4 bars) or 1 cup Symphony candy bar (4 bars)
  • Garnish
  • 1 14
    cups chocolate-covered english toffee bars, 5 additional bars (3 cut into triangles, 2 chopped coarsely)
  • 4
    tablespoons caramels
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DIRECTIONS

  • 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.
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