Hazelnut Meringue Cake
Try this Hazelnut Meringue Cake recipe.
Try this Hazelnut Meringue Cake recipe.
- 2 teaspoons vanilla extract
- for decorating
- for layers (dacquoise):
- 250 g egg whites (about 6 large)
- 250 g (1 1/4 cup) sugar
- 250 g (2.5 cup) hazelnut flour
- for the cream:
- 350 ml (1.5 cup) milk divided 6 egg yolks 35g arrowroot powder
- 70 g (1/3 cup) sugar
- 115 g butter (1 stick) at room temperature, cut into small chunks (you can use up to 2 sticks of butter with this amount of custard, if you prefer more buttercream-like consistency) 50g (1/2 cup) hazelnut flour, toasted (i toast it in a skillet on stove top until fragrant, a few
- 30 ml kirsch liqueur or good cognac (optional)
- 1/2 cups toasted almond slices or toasted coconut chips, or shaved chocolate, or toasted hazelnut flour
- Carbohydrate 1.1316 g
- Cholesterol 247.25 mg
- Fat 93.28154 g
- Fiber 0 g
- Protein 0.98254 g
- Saturated Fat 59.07404 g
- Serving Size 1 1 recipe (943g)
- Sodium 663.156 mg
- Sugar 1.1316 g
- Trans Fat 6.53272399999999 g
- Calories 849 calories
Step-by-step
- Cut three pieces of parchment paper to fit a standard cookie sheet. Draw two 8-inch (20cm) circles. Flip the paper over.
- In a stand mixer, whip egg whites until soft peaks form. With the mixer running, add sugar, mix until stiff peaks.
- Gently fold in hazelnut flour with a soft spatula.
- Place batter into a pastry bag. Pipe onto the parchment paper circles, starting in the middle.
- Bake at 325°F (160°C) for 25 minutes.
- Cool the layers completely, flip upside down, peel off paper, and set aside.
- Combine 100ml (1/2 cup) milk with egg yolks, add arrowroot powder, and whisk by hand until smooth.
- In a medium sauce pan, mix the rest of the milk with sugar and vanilla, bring to slow simmer, whisking frequently. Remove from heat.
- Pour hot milk/sugar into milk/egg yolk in very slow stream whisking constantly. Transfer back to the sauce pan, and cook on very low, stirring constantly, until it thickens, about five minutes. Remove from heat right away.
- Transfer to a bowl of a stand mixer with a paddle attachment, and mix until it cools down to room temp or just slightly warm.
- Add butter gradually, and toasted hazelnut flour. Beat until smooth. Add kirsch, if using.
- Reserve 3 tablespoons of cream for the sides. Divide the rest of the cream evenly between the layers.
- After the layers are frosted, spread cream on the sides.
- Slide the cake onto your serving plate, and sprinkle it with toppings. Cover it to prevent cream from drying out.
- Refrigerate for a few hours or overnight.
A Home Baker's Delight: My Hazelnut Meringue Cake Adventure
Baking has always been more than just a hobby for me; it's a form of self-expression, a way to connect with my family, and a delicious escape from the daily grind. My kitchen is my sanctuary, a place where flour dust dances in the sunbeams and the sweet aroma of baking fills the air. Today, I want to share one of my most cherished creations: a hazelnut meringue cake that’s as beautiful as it is delicious. This recipe isn't just about following instructions; it's about embracing the process, feeling the texture of the meringue between your fingers, and savoring the anticipation of the final result. It's about creating something special, something to share with loved ones, or simply to enjoy in peaceful solitude with a cup of tea.
The journey of making this cake is a testament to the patience and precision required in baking. From the careful whipping of egg whites to achieve the perfect peaks, to the gentle folding of the hazelnut flour, every step demands attention. The delicate balance of flavors – the nutty richness of hazelnuts, the subtle sweetness of the meringue, and the creamy smoothness of the filling – is what makes this cake truly exceptional. I remember the first time I baked this cake; the anticipation was palpable. The kitchen buzzed with activity, and when the final product emerged, it was a moment of pure joy. It wasn't just a cake; it was a culmination of effort, a symbol of creation.
What sets this cake apart, aside from its exquisite taste, is the personal touch I add to it. It's not just about meticulously following the recipe; it's about infusing my own creativity and personality into the process. I love experimenting with different toppings – sometimes toasted almond slices, other times shaved chocolate or even toasted coconut chips. The possibilities are endless, allowing me to tailor the cake to every occasion and preference. This cake isn’t just about following instructions; it’s about the love and care poured into its creation. Each layer, each swirl of cream, is a testament to the joy of baking and the satisfaction of creating something truly special.
The beauty of this hazelnut meringue cake lies not only in its stunning visual appeal but also in the unexpected lightness and delicate texture. The meringue layers are airy and crisp, providing a delightful contrast to the rich, creamy filling. Each bite is a symphony of textures and flavors, a delightful dance on the palate. The subtle hint of kirsch adds a touch of sophistication, enhancing the overall flavor profile. It's a dessert that's both elegant and comforting, perfect for any occasion, from a casual afternoon tea to a special celebratory dinner.
More than just a dessert, this hazelnut meringue cake is a reminder that even the most elaborate creations can be achieved with a bit of patience, passion, and a touch of love. It's a reminder to slow down, savor the moment, and appreciate the simple pleasures in life. The joy of creating, the satisfaction of sharing, and the deliciousness of the end result are what truly make this baking journey worthwhile. It's a recipe for not just a cake, but for a truly memorable experience.
Beyond the recipe itself, I encourage you to explore your own creativity. Don't be afraid to experiment with different flavors and toppings, to make this cake your own. Perhaps you'll discover a new favorite combination, a unique twist that elevates this classic dessert to new heights. Baking is, after all, a journey of discovery, a continuous exploration of flavors and textures. So, gather your ingredients, embrace the process, and let your culinary creativity shine. The result will be more than just a cake; it will be a testament to your passion, your skill, and your unique culinary perspective.
This hazelnut meringue cake is more than just a recipe; it’s a story. A story of passion, patience, and the simple joys of baking. It's a testament to the magic that happens when you combine simple ingredients with a whole lot of love. It's a recipe I hope you'll try, a recipe I hope will inspire you to embrace the creativity and joy of baking, creating memories one delicious slice at a time. Happy baking!
