Friday, August 6, 2010

Caramel Meringue Cake

Well this is not exactly a recipe, first of all.

There is a bakery who does a lot of wholesale orders to local restaurants and grocery stores and I have always loved their cakes. They do one in particular which is a pecan and hazelnut meringue, whipped cream and caramel sauce. 2 layers of each. Of course, somewhere in their ingredients list is wheat. My ingredients list for the same cake? Egg whites, brown sugar, pecans/almonds, Sugar, butter, whipping cream, more whipping cream, gelatin, sugar.

I wanted to make one earlier this year so I set out searching for recipes. I found a meringue/pavlova recipe that I split into two rounds. I found a caramel sauce and then I found a whipped cream that called for some gelatin to stabilize it a little and that's all I needed.

The pavlova/meringue had ground pecans and almonds and some brown sugar added to it.
The whipped cream had the gelatin added and the next time I make it, I'll let it rest a while first so it changes consistency to a thicker more stable cream.
The caramel sauce, although incredibly delicious was still a little too thin and was a little runny.

Check out more Whipped Cream recipes  at The W.H.O.L.E Gang's Friday Foodie Fix 


  1. This looks amazing!! There is a caramel crunch cake that was my favourite in high school that looks something like this. Soooo good!

  2. This is it! From LaRocca bakery. Mine is just messier! They have them at Zehr's all the time. We just had a wedding at work where all the guests were served mini ones for dessert.

  3. At some point, I'll actually make a proper recipe for it!

  4. please please please post a recipe for this!