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Janet's Carmel Crunch Cake
Sent in by Janet, thanks!

1 1/2-cups toasted pecans
1 3/4-cups sugar
2-tbsp cornstarch
1-250ml carton egg whites, room temperature
1/2-tsp cream of tarter
1-tbsp white vinegar
2-cups whipping cream
1-tsp vanilla
1-can/jar butterscotch or carmel ice cream topping

Preheat oven to 225*F
Combine 1 cup pecans with 1/2-cup of sugar and cornstarch in a food processor until finely ground
Beat egg whites with cream of tartar until soft peaks form
Adding one spoonful at a time, beat in 1 cup sugar until stiff peaks form
Beat in vinegar and vanilla
Fold a spoonful of egg whites into nut mixture
Add remaining egg whites and fold gently to combine
Line 3 baking sheets with parchment paper
Draw 8 inch circles on each sheet
Divide egg and nut mixture among the three circles
Bake for 2 hours or until golden and crisp
Cool on rack
Beat whipping cream with 1/4-cup sugar until very thick
Place one meringue round on a cake plate
Drizzle with butterscotch topping
Cover with 1/3 of the whipped cream
Repeat twice
Sprinkle top of cake with chopped toasted pecans