Hazelnut Meringue Cake with Strawberries and Cream
Servings 6 servings
Ingredients
- 100 g hazelnuts
- 1 tbsp icing sugar
- 4 egg whites
- pinch salt
- 1 cup + 2 tbsp granulated sugar divided
- 1 tsp white vinegar
- 1 tsp cornstarch
- 2 cups whipping cream
- 1 tsp vanilla
- 450 g fresh strawberries
Instructions
- Preheat the oven to 350 deg F. Place the hazelnuts on a baking sheet and bake for 5 to 7 minutes until the nuts just begin to brown. If you're not sure you can take out a hazelnut and cut it in half. If the centre of the nut looks golden brown then they're ready.
- Once the nuts are toasted, take them out of the oven and transfer to a tea towel. While still warm, wrap the nuts in the towel and vigorously rub them together to remove the skins. Try to remove as much of the skins as possible although it's ok if some of the skin stays on. Let the hazelnuts cool completely before grinding.
- Place the cooled, peeled hazelnuts in a food processor. Blend until the nuts begin to break down and are coarsely chopped. Add the icing sugar and continue to blend until the nuts are finely ground but before they begin to clump together.
- Preheat the oven to 350 deg F. Grease and line the bottom of two 8-inch cake pans with parchment paper. Lightly grease the parchment paper and set aside.
- In the clean bowl of a mixer add the room temperature egg whites. Add a pinch of salt and then begin to whip the egg whites using the whisk attachment. Whip on medium high speed until the egg whites begin to fluff up. Add 1 cup granulated sugar a spoonful at a time while continuing to whip the eggs whites.
- Beat the egg whites until they are glossy and have firm peaks and you don't feel any grains of sugar when you rub some of the meringue between two fingers. Turn off the mixer and add the vinegar and cornstarch. Whip briefly to combine and then remove the bowl from the mixer.
- Add the ground hazelnuts to the meringue and gently fold them together. The mixture will deflate somewhat after adding the nuts which is normal. Avoid stirring the meringue vigorously which could cause it to deflate even more.
- Divide the mixture between the two prepared cake pans. Spread the meringue in the cake pans and smooth the top with an offset spatula. Bake for 35 to 40 minutes until the meringue is toasted brown and crispy on top. Place the cake pans on a rack to cool for a few minutes and then gently turn out on the rack. Cool completely before filling. Due to their delicate nature, the meringues may crack. This is ok and you can hide any flaws on top with the cream.
- Assemble the meringue cake no more than 2 hours before you serve. Store the meringue cake in the fridge once assembled.
- To assemble, prepare the whipped cream. Add the whipping cream to the bowl of a mixer. Whip on high with a whisk attachment. Once the cream begins to thicken add the remaining 2 tbsp granulated sugar and vanilla. Continue beating until the whipped cream has stiff peaks. Set aside.
- Slice some of the strawberries for the filling. Place one of the meringues on a cake plate. Top with some of the whipped cream and spread evenly. Top with slices of strawberries. Top with the second meringue layer. Finish with the rest of the whipped cream and garnish with more strawberries. Serve any extra sliced strawberries on the side to spoon over your slices. Enjoy!