Hazelnut Meringue Cake

For some reason, I always find myself baking meringue cakes for Valentine’s Day. Maybe it’s because meringue pairs so perfectly with whipped cream — and what could be more romantic than whipped cream and chocolate? In this cake, crisp meringue layers are filled with toasted hazelnuts and sandwiched with light whipped cream and a rich chocolate cream 

Ingredients

For the meringue layers

• 5 egg whites

• 1 cup sugar (250 g)

• 2 tsp cornstarch

• 1 tsp vanilla extract

• 150 g hazelnuts

For the chocolate cream

• 3/4 cup heavy cream 35% (180 ml)

• 100 g milk chocolate

For the whipped cream

• 1 1/2 cups heavy cream 35% (360 ml)

• 1/8 cup sugar (30 g)

Steps

Meringue layers

1. Toast the hazelnuts: spread them on a baking sheet and bake at 180°C (350°F) for 15 minutes

2. Let them cool slightly under a towel, then rub to remove the skins

3. Chop the hazelnuts coarsely

4. Beat egg whites with a mixer, gradually adding sugar, until stiff peaks form

5. Continue beating and add cornstarch and vanilla

6. Fold in the hazelnuts

7. Draw 3 circles (about 25 cm / 10 inches) on parchment paper

8. Spread the meringue evenly within each circle

9. Bake in a preheated oven at 150°C (300°F) for about 1 hour 20 minutes

Chocolate cream

10. Heat the cream until just about to boil, then remove from heat

11. Add chocolate and stir until melted

12. Cool to room temperature, then beat until thickened

Whipped cream

13. Whip cream with sugar until soft peaks form

Assembly

14. Meringue layers as follows:

• First layer – whipped cream

• Second layer – chocolate cream

• Third layer – whipped cream

15. Decorate with raspberries if desired