This is a kind of meringue because the main ingredient are egg whites beaten with sugar and by eating you can feel gently meringue’s crunch. However this is more than just meringue because the egg whites’ foam is filled with nuts, chocolate and wafers. The cake is very light, gently crunchy, a little gooey and very tasty. Yoghurt frosting is slightly sour and matches perfectly with this cake not so sweet like classic meringue. And fresh figs are more than welcome there. Enjoy!
springform pan 9 inch
- 1 cup (140 g) hazelnuts
- 4 egg whites
- 1 cup (220 g) superfine sugar
- 100 g dark chocolate, chopped
- 100 g hazelnuts wafers
- 250 g Greek yoghurt, natural
- 100 ml whipping cream
- ¼ cup icing sugar
- 2 tablespoons Baileys liqueur
- 5-6 fresh figs
Preheat oven to 400°F (200°C) and line a baking tray.
Spread 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. Set aside ¼ cup peeled nuts for decoration. Chop finely remain nuts. In a medium bowl mix them with chopped chocolate and wafers broken into small pieces.
Preheat oven to 325°F (160°C). Lock the base in 9 inch springform pan upside down. Grease and line base and sides.
Beat egg whites and ¼ cup sugar with an electric mixer until firm peaks form. Add remaining sugar and beat on high speed for 8 minutes until dissolved. Fold in nuts with chocolate and wafers. Mix gently with rubber spatula. Spoon mixture into pan. Bake for 40 minutes. Cool completely in pan.
Make frosting: beat yoghurt, cream, icing sugar and Baileys liqueur with an electric mixer until soft peaks form.
Remove cake from pan, transfer to a serving plate. Spread the top with frosting. Cut figs into wedges and place onto the frosting. Sprinkle with remaining nuts.
Tags: chocolate, figs, hazelnuts.