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How to make Caramel meringue cake

Yield = 16
Prep time: 0:15
Cook time: 1:10
Total time: 1:25

Ingredients

  • 200g butter, chopped
  • 180g block white chocolate, chopped
  • 1 3/4 cups caster sugar
  • 1 cup milk
  • 1 1/3 cups plain flour, sifted
  • 1/2 cup self-raising flour, sifted
  • 2 teaspoons vanilla extract
  • 2 eggs, lightly beaten
  • 1/2 x 380g can caramel top 'n' fill
  • 1/3 cup thickened cream, whipped

Meringue

  • 2 eggwhites
  • 1/2 cup caster sugar

Method

  • Step 1 Preheat oven to 150°C/130°C fan-forced. Grease two 6cm-deep, 20cm round (base) springform cake pans. Line bases and sides with baking paper. Place each pan on a baking tray.
  • Step 2 Place butter, chocolate, sugar and milk in a large saucepan over medium heat. Cook, stirring occasionally, for 6 to 8 minutes or until smooth. Set aside to cool for 15 minutes.
  • Step 3 Whisk flours and vanilla into butter mixture. Whisk in eggs until combined. Divide mixture between prepared pans. Bake for 1 hour, swapping pans around halfway through cooking, or until a skewer inserted in the centre of 1 cake comes out with crumbs clinging.
  • Step 4 Meanwhile, make meringue Using an electric mixer, beat eggwhites in a bowl until stiff peaks form. Gradually beat in sugar, 1 tablespoon at a time, until dissolved. Spoon mixture over cakes. Using a palette knife, make swirls in mixture. Bake for 15 to 20 minutes, swapping pans around halfway through cooking, or until top is light golden. Stand cakes in pans for 5 minutes. Carefully remove from pans. Transfer to wire racks to cool.
  • Step 5 Place 1 cake on a plate. Top with caramel, cream and remaining cake. Serve immediately.