Salted Caramel, Coffee and Toasted Meringue Cake

Salted Caramel, Coffee and Toasted Meringue Cake

This divine cake can be glammed up with the toasted meringue but is equally delicious with just a drizzle of coffee icing or a flurry of icing sugar. You can make the filling two days ahead and the cake one day before. Then assemble and flash through a hot oven.

Photography by Claire Aldous
May 1, 2016
To continue reading, login or subscribe to a digital Dish subscription.
Dish Website
Dish Magazine
Dish on iPad

Get 12 months of unlimited, online recipe access for$15

Subscribe