Butter Brickle Cake

By MaryA.

Ingredients

• HAZELNUT MERINGUE LAYERS:
• 1 cup granulated sugar plus 3 tbsp
• 1 1/2 cups ground hazelnuts
• 1 tbsp cornstarch
• 6 egg whites
• 1/4 tsp cream of tartar
• 1 tsp pure vanilla extract
• CARAMEL SAUCE:
• 1 cup 35% whipping cream
• 1 3/4 cups granulated sugar
• 5 tbsp Longo’s Unsalted Butter, cubed
• 1 tsp pure vanilla extract
• 1/8 tsp salt
• WHIPPED CREAM FILLING:
• 2 cups 35% whipping cream
• 1 tbsp icing sugar
• 1/2 cup Skor toffee bits/chips
• 4 oz milk chocolate, melted
• 2 Skor bars, broken into large pieces

Details

Adapted from longos.com

Preparation

Step 1

LINE large baking sheets with parchment paper,
trace 3 8-inch circles on sheets. Turn paper
over so that you can see the tracings. Preheat
oven to 225°F.

MIX together 1 cup of the sugar, hazelnuts and
cornstarch.

USING the whip attachment of large stand
mixer, whip egg whites at slow speed until
whites are foamy; add cream of tartar. Continue
whipping at fast speed until soft peaks
form. Gradually add the 3 tbsp of sugar and
whip until stiff peaks form. Add vanilla.

REMOVE bowl from mixer stand, gradually fold
in the nut mixture with a spatula. Divide mixture
between 3 circles and spread into even layers.

Bake for about 2 hours or until meringues are
lightly coloured and dry. Set aside to cool or
store airtight at room temperature.

CARAMEL SAUCE: Bring cream to almost
boiling and set aside.
Combine the sugar with 1/2 cup water in large, deep saucepan.
Stir to moisten the sugar. Bring to a simmer,
swirling the pan gently to dissolve the sugar.

Increase heat and simmer without stirring until
syrup begins to colour. Once the syrup turns
an amber colour or light caramel colour, remove from
heat and add the cream in a steady stream,
stirring with a wire whisk. *Caramel and cream
will bubble up and steam* (be very careful),
but keep stirring and continue to whisk until
caramel is completely dissolved and combined
with the cream.

STIR in pieces of butter until melted and combined.
Stir in vanilla and salt. Set aside to cool.

WHIPPED CREAM FILLING: Whip the cream
until soft peaks form. Add icing sugar and
whip until stiff peaks form. Set aside 1 cup for
decoration. Fold 1/2 cup of the Skor chips into
the remaining cream.

PLACE the 3 meringue layers on work surface,
turn 1 layer over to the smooth side (for top
layer). Spread a very thin layer of caramel
sauce on top layer and chill.

LAY 2 remaining meringues on work surface
and brush with melted milk chocolate; chill
until set.

REMOVE all layers from refrigerator and place
the bottom layer on serving plate, spread one
half of the Skor cream over the first layer, place
next layer on top and spread the remaining half
of the Skor cream over second layer. Place top
layer caramel side up gently on top.

FILL a piping bag with a 1/2-inch plain tip with
remaining plain cream and pipe 8 rosettes
around the outside border of the layer, leaving
space between the rosettes. Pipe one rosette
in centre of cake. Fill the spaces with Skor bar
pieces.

DRIZZLE caramel lightly over the whipped
cream rosettes. Chill 4 hours before serving.

TIP: Any remaining caramel sauce can be
refrigerated for up to 3 weeks to be used for
other desserts.
Per serving: 629 calories; 5 g protein; 39 g fat;
68 g carbohydrate; 1 g fibre; 64 g sugars;
141 mg sodium.