Hazelnut meringue cake
- November 2014
- Serves 12-14
- Hands-on time 1 hour, oven time 40 min, plus cooling
This showstopper cake recipe is made with layers of hazelnut meringue and sherry chocolate cream then topped with chocolate and toasted hazelnuts.
- 44g (23g saturated)
- 47.1g (46.7g sugars)
For 14 servings
To make the cake alcohol-free, replace the sherry with a splash of almond or coffee extract.
Freeze the leftover egg yolks with a pinch of sugar for sweet recipes, or in the spiced bread gratin.
You can either pipe the filling or swirl it on with a palette knife.
Stack the cooled meringues between layers of baking paper, wrapped well in cling film, and freeze for up to 1 month. Defrost completely to serve. You can assemble the cake up to 3 hours before serving. Keep it cool.
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