Week 2 Recipe Challenge - Meringue Cake

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  • Preparation time: 
  • Recipe course: Desserts

Can be made with these products:


 6 Egg whites (large sized)

255g Caster sugar

255g Granulated sugar

400g Plain chocolate (Bourneville is recommended)

400ml Double cream

10 tablespoon / half a tin Nestle Caramel or Dulce de Leche

1 teaspoon Sea salt

½ Lemon

150g Toasted nuts (whole almonds, flaked almonds, hazelnuts)

100g Plain chocolate (or a bag of pre made chocolate curls) to decorate

Chocolate Salted Caramel Meringue Cake

Recipe created by Miranda Gore Browne, Great British Bake Off finalist and cookery writer 

Makes: A 3 layered cake                       

Preparation time: 20-30 minutes

Cooking time: 3 hours

Equipment: Seven or eight inch cake tin (to draw around), Kenwood Chef Sense with whisk attachment




  1. Preheat the oven to 120˚C and line two low sided or flat baking sheets with baking paper – draw round a 7 inch cake tin three times (or an 8 inch cake tin twice)
  2. Wipe the inside of the mixing bowl with the cut side of a lemon
  3. Carefully separate the eggs
  4. Whisk the egg whites in the Kenwood Chef Sense using the whisk attachment. Whisk until stiff peaks form and you can hold the bowl upside down over your head! This will take about 2 minutes
  5. With the machine running on high speed, add the caster sugar a tablespoon at a time. Whisk until stiff and glossy – this will take about 1 minute
  6. Reduce the speed and sprinkle in the granulated sugar, a tablespoon at a time. Whisk well on a low speed after each spoonful and continue whisking until the meringue is glossy and well combined which will take about 2 minutes
  7. Spoon onto the baking paper and use a palette knife to gently create the circular shapes
  8. Bake in the preheated oven for about 1 hour, then keeping the oven door closed, reduce the temperature to 100˚C and bake for a further 2 hours or switch the oven off and leave the door closed and the meringue in the oven overnight
  9. To make the ganache, break the chocolate and put it into a heatproof bowl with the cream. Set over a pan of simmering water to melt, making sure the bowl doesn’t touch the water – this usually takes about 10 minutes
  10. Once the chocolate has melted, remove the bowl from the heat and use a wooden spoon to stir it into the cream. Leave it to cool at room temperature until it reaches a spreading consistency - this will take a few hours, or leave overnight in a cool place (do not refrigerate)
  11. To make the salted caramel, put the caramel in a heatproof bowl and warm gently in the microwave for 30 seconds, mix well with a wooden spoon until smooth and glossy. Add the sea salt and stir again
  12. Use a blob of ganache to stick the base meringue to your plate or cake stand (so it doesn’t slide off the plate when serving)
  13. Spread about half of the ganache over the base meringue, drizzle with the salted caramel and then place the second meringue on top. Gently spread the second meringue with ganache and drizzle with salted caramel before placing the last meringue on top
  14. To decorate, sprinkle with the toasted nuts, drizzle over more salted caramel and finish with some grated chocolate or chocolate curls
  15. To toast the nuts, place them on a baking tray and pop in the oven for about 8 minutes to toast

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