Here it is, a recipe for a light summer treat.
Hazelnut Meringue Cake with Berries and Cream
Not a cake nor a pavlova, something in between like a big macaron: nutty flavor, crispy top & dense, tender yet light layers. Use any berries you love with the cool cream filling.
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Hazelnut Meringue Cake with Berries and Cream
Not a cake nor a pavlova, something in between like a big macaron: nutty flavor, crispy top & dense, tender yet light layers. Use any berries you love with the cool cream filling.
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1/
Don’t be afraid of meringue if you are a novice; a hand or stand mixer is all you need. Fold in the ground nuts lightly but firmly then spread in a pan. Once baked, just give yourself the time to very slowly & carefully loosen then turn or lift the layers out of the pans
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Don’t be afraid of meringue if you are a novice; a hand or stand mixer is all you need. Fold in the ground nuts lightly but firmly then spread in a pan. Once baked, just give yourself the time to very slowly & carefully loosen then turn or lift the layers out of the pans
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I used regular cake layer pans but springform pans would definitely work the best – so as not to allow the surface of the cake to crumble too much when unmolding them.
I used gelatin in the whipped cream filling in order to stabilize it: it will better support the top
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I used regular cake layer pans but springform pans would definitely work the best – so as not to allow the surface of the cake to crumble too much when unmolding them.
I used gelatin in the whipped cream filling in order to stabilize it: it will better support the top
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cake layer & will stay firmer for longer. If you don’t want to use gelatin, beat mascarpone into the whipped cream for a firmer cream. The amount of whipping cream you use depends on how much whipped cream you want between the cake layers.
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cake layer & will stay firmer for longer. If you don’t want to use gelatin, beat mascarpone into the whipped cream for a firmer cream. The amount of whipping cream you use depends on how much whipped cream you want between the cake layers.
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INGREDIENTS Meringue Layers
8 egg whites (for a total of approx. 8 oz/240 grams but no more) *
Pinch cream of tartar or pinch salt + a couple drops lemon juice
Pinch salt
2 teaspoons white vinegar
2 cups (400 grams) granulated white sugar
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INGREDIENTS Meringue Layers
8 egg whites (for a total of approx. 8 oz/240 grams but no more) *
Pinch cream of tartar or pinch salt + a couple drops lemon juice
Pinch salt
2 teaspoons white vinegar
2 cups (400 grams) granulated white sugar
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2 cups (approx. 8 oz/240 g) ground nuts – either hazelnuts, almonds or a combo of the two
2 teaspoons flavoring: hazelnut or almond liqueur, orange liqueur such as Grand Marnier or Cointreau or vanilla extract or a combo of a liqueur & vanilla
1 egg white = @ 1 oz/30 g
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2 cups (approx. 8 oz/240 g) ground nuts – either hazelnuts, almonds or a combo of the two
2 teaspoons flavoring: hazelnut or almond liqueur, orange liqueur such as Grand Marnier or Cointreau or vanilla extract or a combo of a liqueur & vanilla
1 egg white = @ 1 oz/30 g
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INGREDIENTS Filling
1 – 1 ½ cups (250 – 375 ml) chilled heavy whipping cream
1 tablespoon granulated white sugar
3 tablespoons liquid: a combo of cold water + same liqueur used in the cake or all water if not using liqueur
1 teaspoon powdered gelatin
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INGREDIENTS Filling
1 – 1 ½ cups (250 – 375 ml) chilled heavy whipping cream
1 tablespoon granulated white sugar
3 tablespoons liquid: a combo of cold water + same liqueur used in the cake or all water if not using liqueur
1 teaspoon powdered gelatin
MORE
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½ pint each raspberries & blackberries or 1 pint strawberries (trimmed & sliced)
Confectioner’s/powdered sugar for dusting
Prepare the Hazelnut Meringue Layers
Preheat the oven to 325°F (160°C). Butter the bottom and sides (butter all the way to the top of the pan) of
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½ pint each raspberries & blackberries or 1 pint strawberries (trimmed & sliced)
Confectioner’s/powdered sugar for dusting
Prepare the Hazelnut Meringue Layers
Preheat the oven to 325°F (160°C). Butter the bottom and sides (butter all the way to the top of the pan) of
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2 x 8 ½ or 9-inch cake or springform pans, line the bottom of each with parchment paper then butter again & dust with flour.
Put the egg whites with pinch cream of tartar & the pinch of salt in a large mixing bowl. Beat on low speed for 30 seconds then increase speed
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2 x 8 ½ or 9-inch cake or springform pans, line the bottom of each with parchment paper then butter again & dust with flour.
Put the egg whites with pinch cream of tartar & the pinch of salt in a large mixing bowl. Beat on low speed for 30 seconds then increase speed
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to high. Beat on high speed until soft peaks form.
Beat in the vinegar & then gradually beat in the 2 cups of sugar until the mixture is glossy, very thick & stiff peaks hold, about 5 minutes.
Using a wide spatula or spoon, fold in the ground nuts (fold in about a
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to high. Beat on high speed until soft peaks form.
Beat in the vinegar & then gradually beat in the 2 cups of sugar until the mixture is glossy, very thick & stiff peaks hold, about 5 minutes.
Using a wide spatula or spoon, fold in the ground nuts (fold in about a
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quarter or a fifth of the ground nuts at a time) and the liqueur/extract until well blended; make sure no pockets of ground nuts are hiding in the meringue.
Divide the meringue between the two prepared pans evenly & gently spread all the way to the edges.
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quarter or a fifth of the ground nuts at a time) and the liqueur/extract until well blended; make sure no pockets of ground nuts are hiding in the meringue.
Divide the meringue between the two prepared pans evenly & gently spread all the way to the edges.
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Bake for 1 ¼ hours until the top of the layers are golden, hard when gently tapped & the meringue is pulling away from the sides.
Remove the pans from the oven to cooling racks and allow to cool.
Carefully run a knife around the edges to loosen; remove the sides from
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Bake for 1 ¼ hours until the top of the layers are golden, hard when gently tapped & the meringue is pulling away from the sides.
Remove the pans from the oven to cooling racks and allow to cool.
Carefully run a knife around the edges to loosen; remove the sides from
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the pans. Use a long, thin spatula to loosen and lift the meringue layers from the parchment paper when cool & ready to fill.
Prepare the Cream Filling
Have the bowl & beaters chilled in the refrigerator at least 15 minutes before preparing the whipped cream for best
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the pans. Use a long, thin spatula to loosen and lift the meringue layers from the parchment paper when cool & ready to fill.
Prepare the Cream Filling
Have the bowl & beaters chilled in the refrigerator at least 15 minutes before preparing the whipped cream for best
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results. Make sure the whipping cream is quite cold.
Place 3 tablespoons liquid (I used 1 tablespoon Cointreau + 2 tablespoons cold water) in a small saucepan & sprinkle on the teaspoon powdered gelatin. Allow to sit for 5 minutes.
Over very low, heat the liquid for
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results. Make sure the whipping cream is quite cold.
Place 3 tablespoons liquid (I used 1 tablespoon Cointreau + 2 tablespoons cold water) in a small saucepan & sprinkle on the teaspoon powdered gelatin. Allow to sit for 5 minutes.
Over very low, heat the liquid for
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5 minutes, stirring or whisking, careful not to let it boil, to allow the gelatin to completely dissolve; hold the pan just off from the heat for part of the time as you whisk so it doesn’t all boil away. Remove from the heat.
Place the heavy whipping cream in the bowl
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5 minutes, stirring or whisking, careful not to let it boil, to allow the gelatin to completely dissolve; hold the pan just off from the heat for part of the time as you whisk so it doesn’t all boil away. Remove from the heat.
Place the heavy whipping cream in the bowl
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and beat on high speed until soft peaks begin to hold; add the gelatin liquid in a slow stream as you continue to beat. Beat in the tablespoon sugar & add 1 teaspoon liqueur if NOT adding gelatin & as desired.
Beat until thick, stiff peaks hold. If replacing gelatin
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and beat on high speed until soft peaks begin to hold; add the gelatin liquid in a slow stream as you continue to beat. Beat in the tablespoon sugar & add 1 teaspoon liqueur if NOT adding gelatin & as desired.
Beat until thick, stiff peaks hold. If replacing gelatin
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with mascarpone, just beat it into the cream whipped to peaks then sweeten & flavor to taste. Refrigerate cream filling prepared either way for 15 minutes or longer to firm.
Assemble
Gently & carefully slide one Hazelnut Meringue Layer onto a serving plate. Cover with
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with mascarpone, just beat it into the cream whipped to peaks then sweeten & flavor to taste. Refrigerate cream filling prepared either way for 15 minutes or longer to firm.
Assemble
Gently & carefully slide one Hazelnut Meringue Layer onto a serving plate. Cover with
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the Whipped Cream. Evenly distribute the berries over the whipped cream then very gently & carefully slide or place the second Hazelnut Meringue layer on top.
Dust with powdered sugar & serve. Slice with a chilled serrated knife.
Store leftovers in the refrigerator.
the Whipped Cream. Evenly distribute the berries over the whipped cream then very gently & carefully slide or place the second Hazelnut Meringue layer on top.
Dust with powdered sugar & serve. Slice with a chilled serrated knife.
Store leftovers in the refrigerator.
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