Description
A delightful hazelnut meringue cake layered with fresh strawberries and cream.
Ingredients
Scale
- 1 cup hazelnuts
- 4 large egg whites
- 1 cup granulated sugar
- 1/4 teaspoon salt
- 1 teaspoon vanilla extract
- 2 cups heavy cream
- 2 tablespoons powdered sugar
- 2 cups strawberries, sliced
Instructions
- Preheat oven to 300°F (150°C).
- Toast hazelnuts on a baking sheet until golden, then chop.
- Whip egg whites with salt until soft peaks form, then gradually add granulated sugar, continuing to whip until stiff peaks form.
- Gently fold in the hazelnuts and vanilla extract.
- Spread meringue onto prepared baking sheets and shape into two rounds.
- Bake for about 1 hour or until dry.
- Let cool completely.
- Whip heavy cream with powdered sugar until peaks form.
- Layer one meringue with whipped cream and strawberries, top with the second meringue, and repeat filling.
- Serve immediately or refrigerate for a short time.
Notes
- Ensure the egg whites are at room temperature for better volume.
- Use fresh strawberries for the best flavor.
- This cake can be made a day in advance; assemble just before serving to keep meringue crisp.
- Prep Time: 30 minutes
- Cook Time: 1 hour
- Category: Dessert
- Method: Baking
- Cuisine: French
Nutrition
- Serving Size: 1 slice
- Calories: 350
- Sugar: 20g
- Sodium: 50mg
- Fat: 25g
- Saturated Fat: 15g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 60mg