Best 2 Toffee Meringue Cake Recipes

Indulge in a culinary journey with our tantalizing Toffee Meringue Cake, a masterpiece that combines the delicate sweetness of meringue, the richness of toffee, and the velvety smoothness of whipped cream. This delightful cake is a symphony of textures and flavors, sure to impress even the most discerning palate. Embark on a baking adventure as we guide you through the steps of creating this delectable dessert, from the crispy meringue layers to the luscious toffee filling and the ethereal whipped cream frosting. Along the way, discover variations of this classic, including a gluten-free option and a stunning ombre effect for added visual appeal. Get ready to elevate your dessert game and create a truly unforgettable treat that will leave your taste buds craving more.

Here are our top 2 tried and tested recipes!

TOFFEE MERINGUE CAKE

Toffee Meringue Cake image

I just found this again after a very long time & can promise you it tastes nothing less than a piece of heaven melting in your mouth. I had requested this a long time ago after finding nothing on the internet for this cake, until a lovely Heather pointed me in the right direction. Going to try it again next weekend, can't wait. It also tastes great in thin layers with the the whipped cream layered in between.

Provided by ChefNaz

Categories Dessert

Time 1h30m

Yield 12 serving(s)

Number Of Ingredients 8

Ingredients

9 large egg whites
1 teaspoon vanilla
1 teaspoon distilled white vinegar
1 3/4 cups confectioners' sugar
1 pint whipping cream
1 cup Heath candy bars, chopped fine (4 bars) or 1 cup Symphony candy bar (4 bars)
1 1/4 cups chocolate-covered english toffee bars, 5 additional bars (3 cut into triangles, 2 chopped coarsely)
4 tablespoons caramels

Steps:

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.

Nutrition Facts : Calories 218.9, Fat 14.7, SaturatedFat 9.1, Cholesterol 54.3, Sodium 56.4, Carbohydrate 18.8, Sugar 17.4, Protein 3.5

TOFFEE MERINGUE GINGERBREAD

Toffee Meringue Gingerbread image

Gingerbread is done one better when baked with a sweet brown sugar meringue.

Provided by Betty Crocker Kitchens

Categories Dessert

Time 1h20m

Yield 9

Number Of Ingredients 15

Ingredients

2 1/3 cups Gold Medal™ all-purpose flour
1/3 cup granulated sugar
1 teaspoon baking soda
1 teaspoon ground ginger
1 teaspoon ground cinnamon
3/4 teaspoon salt
1 cup molasses
1/2 cup shortening
3/4 cup hot water
1 egg
1/2 cup chocolate-covered toffee bits
2 egg whites
1/4 teaspoon cream of tartar
1/2 cup packed brown sugar
1/4 cup chocolate-covered toffee bits

Steps:

Heat oven to 325°F. Grease bottom and side of 9-inch springform pan or 9-inch square pan with shortening; lightly flour. In large bowl, beat all gingerbread ingredients except toffee bits with electric mixer on low speed 30 seconds, scraping bowl constantly. Beat on medium speed 3 minutes, scraping bowl occasionally. Stir in 1/2 cup toffee bits. Pour into pan.
Bake about 50 minutes or until toothpick inserted in center comes out clean.
Meanwhile, in medium bowl, mix egg whites and cream of tartar with electric mixer on high speed until foamy. Beat in brown sugar, 1 tablespoon at a time. Stir in 1/4 cup toffee bits.
Increase oven temperature to 400°F. Spread meringue over hot gingerbread. Bake 8 to 10 minutes or until meringue is light brown. Serve warm.

Nutrition Facts : Calories 520, Carbohydrate 83 g, Cholesterol 35 mg, Fat 3 1/2, Fiber 1 g, Protein 5 g, SaturatedFat 6 g, ServingSize 1 Serving, Sodium 460 mg, Sugar 50 g, TransFat 2 g

Tips:

To make the perfect meringue, whip the egg whites until they form stiff peaks. This means that when you lift the whisk out of the bowl, the meringue should hold its shape.
When you are folding the meringue into the other ingredients, do it gently so that you don't deflate it.
Bake the cake at a low temperature for a long time. This will help to prevent the meringue from browning too much.
Let the cake cool completely before you frost it. This will help to prevent the frosting from melting.
When you are making the toffee sauce, be careful not to burn the sugar. If you burn the sugar, the sauce will be bitter.

Conclusion:

Toffee meringue cake is a delicious and impressive dessert that is perfect for any occasion. With its light and fluffy meringue, rich toffee sauce, and creamy frosting, this cake is sure to be a hit with everyone who tries it. So next time you are looking for a special dessert to make, give toffee meringue cake a try. You won't be disappointed.