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Caramel meringue cake toasted with torch
Creamy caramel cake with meringue topping

Salted Caramel Meringue Cake

Author: Flavelo
Recipes Cakes and Desserts
The deep, burnt sugar flavor of caramel meets the sweetness of meringue. Caramelization is delicate: sugar molecules break down to create new flavor compounds. This cake plays with texture: soft sponge, silky cream, and sticky-crisp toasted meringue.
🕒 Prep Time 40 mins
🍳 Cook Time 15 mins
⌛ Total Time 2 hrs 55 mins
🍽️ Servings 8 servings
🔥 Calories 450 kcal
🌍 Cuisine International

Ingredients

Equipment Needed

  • Saucepan: For caramel.
  • Whisk: For egg whites.
  • Kitchen Torch (optional): For toasting.

Allergen Information

⚠️ Milk
⚠️ Egg
⚠️ Wheat

Instructions

1 ✓

Melt sugar in a pan over medium heat until amber. Swirl, don't stir.

Tip: Stirring causes crystallization.
2 ✓

Remove from heat, stir in butter, then slowly pour in cream (watch for steam!).

Tip: Warm cream works best.
3 ✓

Return to heat to smooth out lumps. Cool to lukewarm.

Tip: Gentle heat dissolves seized sugar.
4 ✓

Dissolve bloomed gelatin into the caramel cream.

Tip: Don't add to boiling caramel.
5 ✓

Place sponge in ring, pour cream over, chill 2 hours.

Tip: Ring holds it together.
6 ✓

Whisk egg whites and powdered sugar over steam to 140°F, then whip to stiff peaks.

Tip: Swiss meringue method makes it safe and stable.
7 ✓

Top cake with meringue and torch.

Tip: Smell of toasted sugar is amazing.

Recipe FAQ

No torch?
Place briefly under oven broiler, watching constantly!
Why did caramel seize?
Cold cream shocked the hot sugar. Keep heating gently to remelt.

Ingredients

  • 1 pc 9-inch Sponge Cake Layer (store-bought or homemade)
  • 1 cup Granulated Sugar (for caramel)
  • 1 1/4 cups Heavy Cream
  • 3.5 oz Butter
  • 1 1/2 packets Unflavored Gelatin (approx 0.5 oz)
  • 1/4 cup Water
  • 3 large Egg Whites
  • 1/2 cup Confectioners' Sugar