I love to make desserts that look like they took a long time to create, then sit back and take all the praise, safe in the knowledge that they were really easy to put together. This Hazelnut Meringue cake is one of those desserts. I made it a couple of weeks ago to follow my birthday dinner and it proved to be very popular (proof was that there was very little left over!). We watched Catherine Fulvio create this cake at Bloom back in June and had a little giggle when she told us while spreading on the filling that with cream “Less is more, but more is better!” To say it tastes good would be a massive understatement. It’s A-MAZ-ING!!!
Hazelnut Meringue Cake with Cinnamon Strawberry Cream
Recipe from Catherine Fulvio
What you need:
For the Meringue:
6 egg whites
325g caster sugar
150g hazelnuts, roasted and finely chopped
For the filling:
2tbsp icing sugar
1/2 tsp cinnamon
For the top:
15-18 strawberries, washed, hulled and sliced
Sprig of mint
Heat the oven to 190c and line two 20 cm spring form tins* with parchment and brush with sunflower oil.
Using an electric mixer, whisk the egg whites to form stiff peaks
Whisk in the sugar, little by little, until a shiny stiff meringue forms.
Fold in the rest of the sugar, followed by the nuts and vinegar.
Divide between the tins and level the top.
Bake for about 30 to 35 minutes.
Then turn off the heat and leave the meringues to cool in the oven.
To make the filling:
Whip the cream, sugar, mascarpone and cinnamon together to a soft peak, adding more cream if needed.
Fold the strawberries into 1/2 the filling mixture (keeping the other 1/2 for the meringue top)
Sandwich the meringues together with the strawberry filling.
Spread the remaining cream on top and decorate with the strawberries by placing them in circles, tip side facing outwards and add the sprig of mint.
* I didn’t use springform tins and this is possibly why we had a mini “collapse” as I was taking the meringue out of one of the tins. I told my guests that I prefer the *ahem* rustic look 🙂