Experience the ethereal lightness of our Delicate Meringue Cake, where airy, crisp meringue layers melt seamlessly into a rich and creamy chocolate hazelnut filling. This cake combines the subtle crunch of meringue with a velvety chocolate cream, enriched with the nutty undertones of hazelnuts. Topped with fluffy whipped cream, each layer of this cake offers a symphony of textures that dissolve delightfully in your mouth, making it a perfect dessert for those who cherish sophisticated flavors and a delicate mouthfeel.
Why You’ll Love This:
This Meringue Cake is a culinary marvel, ideal for those who appreciate desserts that aren’t overly sweet but deliver a complex flavor profile. The meringue layers are expertly balanced by the decadence of the chocolate hazelnut cream, creating a contrast that’s both tantalizing and satisfying. This cake is a testament to the beauty of simplicity in baking, showcasing how few ingredients can be transformed into a dessert that’s both visually appealing and delicious.
Perfect Occasion:
This cake is a showstopper, perfect for celebrations such as weddings, anniversaries, and elegant dinner parties. It’s also suitable for festive occasions like Christmas and Easter where a lighter dessert might be preferred. Its exquisite appearance and refined taste make it a great choice for afternoon tea or as a special treat to end a formal meal.
Decoration Tips:
- Edible Flowers: Adorn the top with edible flowers for a touch of spring and to enhance its elegant presentation.
- Chocolate Shavings: Sprinkle the top with chocolate shavings to add a touch of richness and to hint at the chocolatey layers within.
- Dust with Powdered Sugar: A light dusting of powdered sugar over the meringue layers before assembling can add an extra layer of sweetness and texture.
- Gold Leaf: For a luxurious touch, apply small pieces of edible gold leaf to the whipped cream.
Ingredients:
- For the Meringue Layers:
- 10 egg whites
- 400 grams of sugar
- 1 tablespoon of vinegar
- A pinch of salt
- For the Chocolate Hazelnut Cream:
- 10 egg yolks
- 700 ml of milk
- 120 grams of sugar
- 200 grams of butter, room temperature
- 200 grams of milk chocolate with hazelnuts
- 100 grams of flour
- 400 ml of heavy cream
Instructions:
- Prepare Meringue: Whip the egg whites with a pinch of salt and vinegar until soft peaks form, then gradually add sugar and beat until stiff peaks develop. Spread the meringue onto parchment paper-lined baking sheets, dividing as needed, and dry at 150°C (302°F) for about 90 minutes. Cool completely and gently peel off the parchment paper.
- Chocolate Hazelnut Cream: Whisk egg yolks, flour, and sugar with a small amount of the milk. Pour this mixture into the boiling milk, stirring constantly. Add the chocolate, blend until smooth, cover with plastic wrap, and let cool. Once cool, whip the butter into the chocolate mixture until smooth.
- Assembly: Layer meringue, chocolate cream, and whipped cream. Repeat the layering until all ingredients are used, finishing with a layer of whipped cream.
- Chilling: Refrigerate the assembled cake to set before serving.
Enjoy!
