Pumpkin Meringue Cake with Orange Caramel

Combine the *sugar*, *egg whites*, *salt*, and *citric acid* in a bowl. Heat over a water bath until the sugar completely dissolves.

Beat the mixture until stiff peaks form. Add food coloring and gently fold it in. *Reserve some meringue* for green coloring if desired.

Dip a ring (14-16 cm or 5.5-6.5 inches in diameter) in a small amount of flour and imprint on a baking mat.

Pipe the meringue layers as demonstrated in the video, decorating with *meringue leaves* and *bread sticks*.

Dry in an oven at *80-90°C (175-195°F)* for about 1.5 hours using convection mode.

Combine *sugar* and *glucose syrup*. Stir while melting to achieve an amber color.

While the caramel cooks, bring *cream* and *orange juice* to a boil. Grate the orange zest.

Carefully add the hot cream mixture to the caramel and stir.

Add the orange juice and zest, mixing thoroughly.

Incorporate cold *butter*, cut into cubes, and stir until blended.

Transfer to a container, cover with plastic wrap directly in contact, and allow to stabilize for *3-4 hours*.

Whip the caramel and pipe onto the cake.

Beat the chilled *cream*, *cream cheese*, and *powdered sugar* until thickened.