Toffee Meringue Cake - cooking recipe

Ingredients

9 large egg whites
1 teaspoon vanilla
1 teaspoon distilled white vinegar
1 3/4 cups confectioners' sugar
1 pint whipping cream
1 cup Heath candy bars, chopped fine (4 bars) or 1 cup Symphony candy bar (4 bars)
Garnish
1 1/4 cups chocolate-covered english toffee bars, 5 additional bars (3 cut into triangles, 2 chopped coarsely)
4 tablespoons caramels

Preparation

Heat oven to 275 degrees.
Grease well 2 (9 inch) round layer cake pans.
In large bowl, beat egg whites with electric mixer until soft peaks form when beaters are lifted.
Beat in vanilla and vinegar until well blended.
Gradually add sugar, beating constantly until peaks are stiff and glossy.
Spread evenly in prepared pans.
Bake 1 hour at 275 degrees. Layers will be puffed and golden.
Turn off heat; let stand in oven 2 hours or until cool. Layers will be soft and slightly less puffed.
Whip cream in a medium-size bowl with electric mixer until soft peaks form when beaters are lifted. (You will have 4 cups whipped cream.)
Put 1/2 the cream in a separate bowl.
Fold the chopped toffee bars into one portion.
To assemble, remove one meringue layer from pan to serving plate.
Spread with candy mixture.
Remove other meringue layer and place on top.
Spread with plain whipped cream.
Garnish top with candy triangles, then sprinkle chopped candy to fill in spaces.
Drizzle some of the caramel on top & down the sides.
Refrigerate 8 hours or overnight. Makes 12 servings.