Hazelnut meringue cake with Nutella style frosting

I call it meringue because the main ingredients are egg whites and sugar. In fact, the addition of ground hazelnut change the taste and structure as well. Soft and crunchy cake is layered with homemade ‘Nutella’ frosting made of hazelnuts and chocolate. The whole cake is light in structure and in taste and clearly but subtle nutty. It is a kind of Ferrero Rocher ball flavour and because of that is decorated with. By the way: fresh for couple of days. Enjoy!

 

springpan ø 8 inch

 

Meringue:

  • 200 g hazelnuts
  • 1 ¼ cups (200 g) icing sugar
  • 6 egg whites
  • pinch of salt
  • 2 tablespoons corn starch

 Frosting:

  • 100 g hazelnuts
  • 100 g dark chocolate
  • ¼ cup (40 g) icing sugar
  • 1 cup (250 ml) whipping cream

 Decoration:

  • 50 g dark chocolate
  • 1 teaspoon canola oil
  • Ferrero Rocher balls
  • chocolate rosettes

 

 

Preheat oven to 400°F (200°C) and line a baking tray.

Spread all (for meringue and frosting) nuts on the baking tray. Roast for 10-12 minutes until starts to smell pretty. Remove nuts from the oven and place them in a sheet of paper towel. Peel their skin off by scratching one by another throw the towel.

Lower the oven temperature to 325°F and line the bottom of spring pan with parchment paper.

Process hazelnuts for meringue in food processor until finely ground. Add half of the sugar and corn starch and mix together. Beat egg whites with salt until stiff peaks form. Gradually add remaining sugar still beating on lower speed. Turn off the mixer and bring together the egg foam and nuts-cornstarch mixture stirring carefully with rubber spatula. Pour the cake mixture into prepared pan and bake for 30 minutes until golden beige in colour. After baking separate the cake of pan sides with a knife. Cool in pan.

Frosting: melt chocolate in double boiler or microwave. Place remaining hazelnuts and icing sugar in a food processor and process until thick paste. Add chocolate and process until well incorporated. In a separated bowl beat whipping cream until stiff. Mix in the chocolate-nuts paste with rubber spatula.

Cut the meringue horizontally into three layers. Spread the half of frosting on the first layer and cover with the second. Spread the rest of frosting and cover with third layer.

Decoration: melt chocolate in double boiler or microwave. Add oil and mix. Spread on the top of the top and let it drip on sides. Decorate with half cut Ferrero balls and chocolate rosettes.


 

Category: Meringues and macarons.

Tags: chocolate, glutenfree, hazelnut.

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