Argentine Caramel Meringue Layer Cake

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This beloved Argentine showpiece stacks paper-thin almond meringue discs between generous layers of thick caramel spread, then crowns the tower with swirls of glossy meringue. After a long chill the crisp layers soften into a chewy, melt-in-your-mouth texture that defines Argentine celebrations.

Nutrition Facts

Per serving (estimated)

• 390 kcalCalories
• 17 gFat
• 2.5 gSaturated Fat
• 64 gCarbs
• 1.5 gFiber
• 56 gSugar
• 8 gProtein
• 95 mgSodium
• 260 mgPotassium
• 80 mgCalcium
• 1.2 mgIron
• 0 mgVitamin C
• 30 mcgVitamin A

Ingredients

For the almond meringue discs

• 4 large egg whites, room temperature
• 1 cup (120 g) powdered sugar, sifted
• 1 cup (96 g) blanched almond flour
• 2 tablespoons (16 g) cornstarch
• 1/2 teaspoon pure vanilla extract
• 1/4 teaspoon fine salt

For the caramel filling

• 2 cups (500 g) store-bought or homemade dulce de leche
• 2 tablespoons heavy cream
• 1/2 teaspoon vanilla extract

For the meringue topping

• 2 large egg whites, room temperature
• 1/2 cup (100 g) granulated sugar
• 2 tablespoons water
• 1/4 teaspoon cream of tartar
• 1/2 teaspoon vanilla extract

Directions

1. Preheat the oven to 300°F (150°C). Trace eight 7-inch (18 cm) circles on three sheets of parchment paper, flip the paper over, and set aside.
2. In a stand mixer, beat egg whites with salt on medium speed until soft peaks form. Sift in the powdered sugar a tablespoon at a time, then increase speed to high and beat until stiff, glossy peaks form, about 3 minutes.
3. Gently fold in almond flour, cornstarch, and vanilla with a spatula until just combined and smooth. Spread a thin, even layer (about 1/4 inch) inside each traced circle.
4. Bake one tray at a time for 8-10 minutes, until the discs are pale gold, dry to the touch, and lift easily from the parchment. Cool completely on the paper.
5. Whisk the dulce de leche with cream and vanilla in a bowl until smooth and spreadable. Place one meringue disc on a serving plate and spread a generous 1/4-inch layer of caramel. Repeat with the remaining 7 discs, pressing each gently to level the stack.
6. For the topping, combine granulated sugar and water in a small saucepan and cook to 240°F (115°C). Meanwhile, whip egg whites with cream of tartar to soft peaks. Slowly stream the hot syrup into the whites while beating on high, then continue beating 4 minutes until thick, glossy, and cool. Beat in vanilla.
7. Pipe the meringue into small rosettes or a lattice across the top disc, or spread it smooth with an offset spatula. Lightly toast with a kitchen torch if desired.
8. Refrigerate the assembled cake for at least 6 hours, preferably overnight, so the meringue discs absorb moisture and become tender.
9. Slice with a long thin knife wiped between cuts and dipped in hot water. Serve chilled or at cool room temperature.

Cook’s Notes

• Bake meringue discs on low heat so they dry through without browning too much; high heat makes them crack.
• Warm the dulce de leche jar briefly in hot water before stirring so it spreads like soft caramel.
• Chill overnight for the signature chewy texture; freshly stacked the discs will still be very crisp.
• Use a serrated knife dipped in hot water and wiped dry for clean slices without dragging the filling.
• Pipe leftover meringue onto a lined tray and bake at 200°F for 40 minutes to make crisp meringue kisses.

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