Hazelnut Meringue Cake
Baking and Desserts • Swedish
Description
This recipe is taken from a cookbook called 'Sweet Treats'. There’s nothing more Swedish for celebrating a birthday than whipped cream. Combined with chocolate, nuts, and meringue, as in this recipe, they create a dessert that is simply magical, worthy of the grandest celebrations. This recipe has been a family favorite for many years, adapted from a magazine back in the 1970s. To make the cake even more interesting, decorate it with blackberries or raspberries, or add a layer of apple sauce in the middle.
Ingredients
- Butter 5 oz
- Raw cane sugar 10 oz
- Chicken Egg 4 pieces
- Vanilla extract 1 tablespoon
- Milk 10 fl oz
- Wheat Flour 5 oz
- Baking Powder 1½ spoons
- Liquid dark chocolate 0 oz
- Roasted Peanuts 5 oz
- Heavy cream 10 fl oz
- Coconut Liqueur 1½ spoons
Step-by-Step Guide
Step 1
Preheat the oven to 300°F. Grease and flour two round cake pans with a diameter of 23 cm (preferably springform). Alternatively, you can bake one large rectangular cake and cut it in half into equal squares.
Step 2
Prepare the cake layers. Beat the butter with sugar (148 g) until smooth. In a separate bowl, whisk the egg yolks and add them to the butter and sugar mixture along with the vanilla and milk. Fold in the flour and baking powder using a spatula, mixing until well combined.
Step 3
Divide the dough evenly between two pans and smooth it out. Evenly sprinkle chocolate chips over the dough, followed by the main portion of hazelnuts.
Step 4
Prepare the meringue. In a large clean bowl, beat the egg whites with a mixer until soft peaks form. Gradually add the sugar, continuing to beat. Beat until stiff peaks form.
Step 5
Spread the meringue over the layer of nuts and chocolate chips in the molds, smoothing it out. Bake for 40 minutes until the meringue is golden brown and has a crispy texture. Remove from the oven and let cool in the molds.
Step 6
Once the cakes have cooled, carefully remove them from the pans.
Step 7
Place one cake layer on a cake stand and cover it with whipped cream. Top with the second cake layer and cover it with whipped cream as well. If you have 1 cup (240 ml) of cream, it will be enough to layer the cakes and cover the top of the cake; if you have 1.5 cups (360 ml), it will be sufficient to cover the sides of the cake as well. Dust the top of the cake with cocoa powder and the remaining hazelnuts.
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