Hazelnut nougatine meringue cake

I’m always looking for recipes using egg whites. In all the pastry that I make regularly I use a lot of yolks and much less whites. So I have whole bags of frozen egg whites in my freezer, which must be used at all costs.

This delicious cake, that is utterly gluten free to boot, uses 6 egg whites and it is worth it.

Here are more recipes that use just egg whites.

Ingredients for a cake of 22 cm, 14 to 16 servings, can be frozen

  • for the hazelnut meringue
  • 6 egg whites
  • 200 g of sugar
  • Vanilla
  • 1 pinch of salt
  • 1/2 tsp lemon zest
  • 200 g of finely ground roasted hazelnuts
  • 1/2 teaspoon of cinnamon
  • for the cream
  • 500 g whipped cream
  • 50 g of sugar
  • 125 g sour cream
  • 120 g of finely ground roasted hazelnuts
  • for the decoration
  • Leftover whipped cream
  • 150 g hazelnut nougatine
  • Caramelized whole hazelnuts

For the meringue, whip the egg whites with sugar, vanilla, salt and lemon zest
Then add the hazelnuts and cinnamon.

Spread this mix in 3 circles of approx. 22 cm Ø on parchment paper and bake at 180 ° C for approx. 20 minutes, then let cool.

Whip the whipping cream with the sugar, stir in the sour cream and fold in the finely grated hazelnuts.

Spread whipped cream on one of the meringue plates, put the second on top, then cream again and finish with the third plate.

Cover the cake with the cream, top and sides and cover all this with the grated hazelnut nougatine. Let it set in the fridge.

My favorite cooking ustensiles can be found here.

Finally, decorate with rosettes from the remaining whipped cream and garnish with the caramelized hazelnuts.

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