Desserts Recipes - Hazelnut Meringue Cake Recipe

Ingredients

Serves 8   

• 5 egg whites

• 375g/13oz caster sugar

• 1 teaspoon ground mixed spice

• 200g/7oz hazelnuts (toasted and chopped)

• 75g/3oz white chocolate (in small pieces)

• 75g/3oz plain chocolate (in small pieces)

• 300ml/1/2pt double cream (lightly whipped)

• Cocoa powder for dusting

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Method:

1. Preheat the oven to 140°C/275°F/Gas mark 1. Line two baking trays with baking parchment.

2. Draw a 23cm/9in circle on one sheet, using a plate as a guide. On the other sheet draw an 18cm/7in circle. Turn each sheet of paper over.

3. To make the meringue, whisk the egg whites in a large bowl until stiff but not dry. Gradually whisk in 250g/9oz of the sugar, a tablespoon at a time, whisking well after each addition until the meringue is stiff and very shiny.

4. Whisk in the spice with the last tablespoon of sugar. Carefully fold in 100g/4oz hazelnuts, and the white and plain chocolate.

5. Spoon the meringue on to the baking parchment circles, then spread neatly into rounds using the guidelines. Bake for 2 to 2 1/2 hours until dry and the undersides are firm when tapped.

6. Turn the oven off and leave the meringues to cool in the oven. Put the remaining hazelnuts in a small heavy-based pan with the remaining sugar. Heat over a gentle heat until the sugar melts.

7. Continue cooking until the mixture caramelizes to form a rich golden brown color, then pour on to a greased baking tray. Leave to cool and harden.

8. Pour the caramel mixture into a polythene bag and crush with a rolling pin until it forms coarse praline. Spread the double cream evenly over the large meringue and cover with the small meringue round.

9. Sprinkle with the praline and dust the top of the cakes with cocoa powder before serving.