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Fleur de Sel Caramel Cake Recipe


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Theoretically, this is not really a cake. It is a "dacquiose". A dacquoise is a light meringue, made of egg whites, nuts and sugar. The meringue is most often used as a dessert, layered with buttercream or whipped cream fillings. You will see the term used to describe both the dessert and just the meringue layer. Either way, a dacquoise makes a delicious, light dessert, especially when served with fruit, which helps offset the sweetness. There is a commercial bakery in Toronto, Canada that makes a dacquoise type cake that's found on restaurant menus across the city. They call it "Super Caramel Crunch". Apparently, it is one of the bakery's most asked-for desserts. If you live in the Toronto area and go to mid-price restaurants, there's a good possibility you've had a slice. In fact, the cake is so popular, they keep the recipe a closely guarded secret and have trademarked the name. So don't even bother to ask for it. Just because they won't give you their recipe doesn't mean you can't make a similar cake - I did! I think the flavor and texture of this cake is pretty close. It is easy to make, easy to clean up and takes very few ingredients. Best of all, everyone loves it. Once you serve it, you probably won't have leftovers. However, you should know that it only keeps for a day or 2 in the refrigerator. After that, the meringue layers start to soften (but it will still be delicious). BASIC SKILLS NECESSARY Basic baking skills, meringues SIZING / FINISHED MEASUREMENTS Makes an 8" cake

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  • Please see ingredients in recipe

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Janice's Pattern Store
Knit, Sew, Bake, Repeat. That's me! I'm a former Design Studio Supervisor for a yarn company. The techniques I use are generally traditional, but I admit I do like to press for the unusual once in a while.