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Caramel meringue cake with blow-torch caramelised meringue
Caramel cream cake finished with golden brown meringue

Caramel meringue cake

Author: Flavelo
Recipes Cakes and Desserts
The intense pairing of deep, burnt sugar caramel flavour and the sweetness of meringue. Caramelisation is a delicate operation: sugar molecules break down under heat to create new flavour compounds. This cake is a play on textures: soft sponge, silky cream, and stickily crisp, blow-torched meringue (Italian meringue style).
🕒 Prep Time 40 mins
🍳 Cook Time 15 mins
⌛ Total Time 55 mins
🍽️ Servings 8 servings
🔥 Calories 450 kcal
🌍 Cuisine International

Ingredients

Equipment Needed

  • Pan: For the caramel.
  • Whisk: For the egg whites.
  • Blowtorch (optional): For browning the meringue.

Allergen Information

⚠️ Milk
⚠️ Eggs
⚠️ Cereals containing gluten

Instructions

1 ✓

Melt the 200g sugar in a pan over medium heat until amber in colour. Do not stir, just tilt the pan.

Tip: Stirring can initiate crystallisation.
2 ✓

Remove from heat, add the butter, and mix. Then carefully pour in the cream in a thin stream (beware of steam!).

Tip: The cream should be lukewarm so it doesn't seize the sugar.
3 ✓

Return to the heat and stir until smooth sauce. Let it cool to lukewarm.

Tip: Heating helps dissolve any remaining sugar lumps.
4 ✓

Bloom the gelatine in the water, melt it, and mix into the lukewarm caramel cream.

Tip: The cream shouldn't be hot, or it will destroy the gelatine.
5 ✓

Place the sponge in a cake ring, pour over the cream, and chill for 2 hours until set.

Tip: The ring holds the shape.
6 ✓

Whip the egg whites with the icing sugar over steam to stiff, glossy peaks (heating to approx. 60°C).

Tip: This is a simplified version of 'Italian meringue' or 'Swiss meringue'; heat stabilises the protein so it doesn't collapse and is safe.
7 ✓

Pile the meringue onto the cake and toast the peaks with a blowtorch.

Tip: The smell of caramelised sugar completes the experience.

Recipe FAQ

I don't have a blowtorch, what can I do?
Put the cake under the grill setting of your oven for a very short time, but watch constantly as it can burn in seconds!
Why did the caramel harden when adding the cream?
The cold cream caused thermal shock. Put it back on the heat and warm gently until it melts again.

Ingredients

  • 1 Ready-made sponge layer (22 cm)
  • 200 g Caster sugar (for caramel)
  • 300 ml Double cream
  • 100 g Butter
  • 15 g Gelatine powder
  • 50 ml Water
  • 3 Egg whites
  • 100 g Icing sugar (for meringue)