Well this is not exactly a recipe, first of all.
There is a bakery who does a lot of wholesale orders to local restaurants and grocery stores and I have always loved their cakes. They do one in particular which is a pecan and hazelnut meringue, whipped cream and caramel sauce. 2 layers of each. Of course, somewhere in their ingredients list is wheat. My ingredients list for the same cake? Egg whites, brown sugar, pecans/almonds, Sugar, butter, whipping cream, more whipping cream, gelatin, sugar.
I wanted to make one earlier this year so I set out searching for recipes. I found a meringue/pavlova recipe that I split into two rounds. I found a caramel sauce and then I found a whipped cream that called for some gelatin to stabilize it a little and that’s all I needed.
The pavlova/meringue had ground pecans and almonds and some brown sugar added to it.
The whipped cream had the gelatin added and the next time I make it, I’ll let it rest a while first so it changes consistency to a thicker more stable cream.
The caramel sauce, although incredibly delicious was still a little too thin and was a little runny.
Check out more Whipped Cream recipes at The W.H.O.L.E Gang’s Friday Foodie Fix