Hazelnut meringue cake with coffee cream

Hazelnut Meringue Cake with Coffee Cream - A Perfect Delicacy for Unforgettable Moments

If you want to impress your guests or simply indulge in a refined dessert, the hazelnut meringue cake with coffee cream is the perfect choice. With delicate layers of meringue, creamy fillings, and a hint of coffee, this cake will not only whet your appetite but also add a touch of elegance to your table. Let's discover together how to prepare this delight step by step, so you achieve a perfect result every time!

Preparation Time:
- Preparation: 30 minutes
- Baking: 90 minutes
- Total: 2 hours
- Servings: 12

Magical Ingredients:

For Meringue:
- 1 ½ cups roasted hazelnuts
- 1 cup + 1 tablespoon sugar
- 2 cups sliced and roasted almonds
- 2 tablespoons cornstarch (optional)
- 7 egg whites
- ½ teaspoon cream of tartar

For Cream:
- 250 g semi-sweet chocolate
- 3 cups (750 ml) heavy cream 35%
- 1 tablespoon instant coffee
- 1 tablespoon warm water
- Whole raw hazelnuts for decoration (optional)

Brief History:
This cake combines the tradition of meringue, which dates back centuries, with the intense flavor of coffee, a globally revered ingredient. Meringue was popularized in Europe, often associated with elegant desserts. In this recipe, the meringue provides a pleasant contrast to the rich creams, making each slice an explosion of textures and flavors.

Preparing the Meringue:

1. Preparing the tray: Line a baking tray (preferably a large one) with parchment paper. Place 3 rectangles measuring 40 cm x 8 cm on the paper, then flip the sheet over so the outline is not visible in the meringue.

2. Grinding the nuts: In a blender, finely grind the hazelnuts with 1/3 cup of sugar. Separately, grind 1 cup of almonds with another 1/3 cup of sugar. Add the cornstarch (if you choose to use it) and mix well.

3. Beating the egg whites: In a clean bowl, beat the egg whites with the cream of tartar until fluffy.

4. Adding sugar: Continue beating and gradually add the remaining 1/3 cup of sugar until you achieve a firm and glossy meringue.

5. Incorporating ingredients: Gently fold the nut mixture into the meringue in 3 additions, using a spatula with delicate up-and-down motions to avoid losing air.

6. Baking: Spread the mixture evenly in the 3 rectangles and place the tray in a preheated oven at 135°C (275°F). Bake for 90 minutes or until the meringue turns golden.

7. Cooling: After baking, let the meringue cool completely, then flip the layers and remove the parchment paper.

Preparing the Cream:

1. Ganache: Pour 180 g of broken chocolate pieces over ½ cup (125 ml) of heavy cream that has been brought to a boil. Mix well until the chocolate is completely melted. Let it cool for 30 minutes.

2. Chocolate cream: In a double boiler, melt the remaining 70 g of chocolate. Whip 2 cups of heavy cream until firm, then mix with the melted chocolate and refrigerate.

3. Coffee cream: Mix 1 tablespoon of instant coffee with 1 tablespoon of sugar and 1 tablespoon of warm water until smooth. Separately, whip the remaining cream (½ cup) until firm and add the dissolved coffee.

Assembling the Cake:

1. First layer: Place the first meringue layer on a platter. Spread one-third of the ganache over the meringue.

2. Adding the chocolate cream: Add a layer of chocolate cream (about 5 mm).

3. Continuing the layers: Place the second meringue layer on top, cover with another third of the ganache, then add the coffee cream.

4. Finishing: Place the last meringue layer on top, spread the last third of ganache, and coat the cake with the remaining chocolate cream (only on top and sides).

5. Decorating: Decorate with roasted hazelnuts and sliced almonds on the sides.

6. Cooling: Leave the cake in the refrigerator until the next day to set.

Serving:
Cut the hazelnut meringue cake with coffee cream directly from the refrigerator to maintain the delicate textures. It can be served plain or alongside a scoop of vanilla ice cream or a strong espresso, which will perfectly complement the intense flavors of the dessert.

Tips and Tricks:
- Ensure that the bowls and utensils used for beating the egg whites are completely clean and dry to achieve perfect meringue.
- You can experiment with different flavors in the creams by adding a splash of almond or vanilla extract for an even more sophisticated taste.
- If you want a more rustic look, you can cut the layers into irregular shapes, giving a handmade feel to your cake.

Frequently Asked Questions:
1. Can I use other types of nuts?
Yes, you can replace hazelnuts with pecans or pistachios to change the flavor profile.

2. How can I make the cake less sweet?
You can reduce the amount of sugar used in the meringue and creams. Also, use dark chocolate instead of semi-sweet chocolate.

3. Is the cake suitable for special occasions?
Absolutely! This cake is ideal for festive meals and celebrations due to its elegant appearance and refined taste.

Calories and Nutritional Benefits:
Each serving of hazelnut meringue cake with coffee cream contains approximately 300-400 calories, depending on the specific ingredients used. This cake offers a good amount of healthy fats from hazelnuts and almonds, as well as antioxidants from chocolate and coffee. Moderate consumption of this cake can provide nutritional benefits, but it is recommended to be integrated into a balanced diet.

I conclude with a thought: preparing the hazelnut meringue cake with coffee cream is not just a culinary activity, but an opportunity to create unforgettable moments with loved ones. Each slice tells a story, and you are the storyteller. Happy cooking and enjoy every bite!

 Ingredients: - 1 1/2 cups of roasted hazelnuts - 1 cup + 1 tablespoon of sugar - 2 cups of sliced roasted almonds - 2 tablespoons of cornstarch (I didn't add it because I'm not fond of cornstarch) - 7 egg whites - 1/2 teaspoon of cream of tartar - 250 g of semi-sweet chocolate - 3 cups (750 ml) of 35% cream - 1 tablespoon of instant coffee - 1 tablespoon of warm water - optionally, whole raw hazelnuts for decoration (I used roasted and peeled ones)

 Tags:  cream cake christmas cookies new year's pastries coffee cake