adfree-recipe

We use cookies

We use cookies to ensure you get the best experience on our website. For more information on how we use cookies, please see our cookie policy.

By clicking "Accept", you agree to our use of cookies.
Our cookie policy.

Hazelnut, caramel and raspberry meringue cake
0 Likes
Prep Time:
Cook Time:
Indulge in a decadent chocolate dessert with crispy meringues, toasted hazelnuts, and juicy raspberries.
Ingredients:
  • 350g roasted peeled hazelnuts
  • 20.00 gm cornflour
  • 6 egg whites
  • Cream of tartar
  • 165g (3/4 cup) caster sugar
  • 200g dark chocolate (70% cocoa solids) finely chopped
  • 220g fresh raspberries or frozen raspberries
  • 6 egg yolks
  • 150g unsalted butter, softened, chopped
Instructions:
  • Preheat oven to 170C. Grease and line an oven tray with baking paper, then draw a 24cm circle on the paper.
  • Combine hazelnuts and cornflour in a food processor until finely chopped. Divide mixture into 3 portions. In a separate bowl, use an electric mixer to whisk egg whites until foamy, then add cream of tartar and continue whisking until soft peaks form. Gradually add sugar and beat until stiff and glossy. Gently fold in one portion of the hazelnut mixture. Spread meringue onto a traced circle using a spatula or spoon. Bake for 25 minutes until golden and dry, rotating halfway through. Let the meringue cool on the tray, then carefully peel off the paper.
  • Create 2 additional meringue layers by repeating the process with the remaining hazelnut mixture, egg whites, sugar, and cream of tartar.
  • To prepare the filling, combine sugar and 100ml of water in a small pan. Stir over medium heat until the sugar dissolves. Let it simmer without stirring until it turns into a golden caramel. Remove the pan from the heat and carefully add 1 tablespoon of boiling water (be cautious as the mixture may splatter). Quickly whisk the egg yolks with an electric mixer until they become pale, then slowly pour the caramel down the side of the bowl while whisking. Keep whisking until the mixture cools and thickens, then gradually add the butter, one piece at a time, until everything is well combined.
  • Melt chocolate in a bowl over hot water, then spread it over meringues and sprinkle with halved hazelnuts. Allow it to set. Place a meringue layer on a plate, spread half the filling, and add half the raspberries. Repeat the layers, ending with meringue on top. Refrigerate for at least 3 hours or overnight until the filling is firm.

Similar Recipes