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Toffee Meringue Cake




Source of Recipe


Internet


List of Ingredients




9 egg whites
1 teaspoon vanilla extract
1 teaspoon white vinegar
1¾ cups confectioners’ sugar
1 pint heavy cream
4 chocolate-covered toffee bars, finely chopped

3 toffee bars, cut into triangles
2 toffee bars, coarsely chopped

Recipe



Preheat oven to 275°F. Spray 2 9-inch cake pans with non-stick vegetable spray.

In a large mixing bowl, beat egg whites until soft peaks form. Beat in vanilla and vinegar. Gradually add sugar, beating until peaks are stiff and glossy. Spread evenly in prepared cake pans.

Bake for 1 hour. Turn oven off; let stand in oven for 2 hours or until cool.

In a medium bowl, beat cream until soft peaks form. Divide the cream in half. Fold chopped toffee bars in one half of the cream.

TO ASSEMBLE: Remove 1 meringue layer from pan; place on a serving plate. Spread with candy mixture. Place remaining meringue layer on top. Spread with plain whipped cream. Decorate with candy triangles; sprinkle with chopped candy.

Serves 8