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Hazelnut And Nutella Meringue Cake Recipe

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Hazelnut and Nutella Meringue Cake
Serves8–10
SkillEasy
Total Time1 hours 15 mins

Whether you’re entertaining and want a show stopping dinner party dessert, or want an Easter recipe for your family get together this year, give this gorgeous hazelnut and Nutella meringue cake a go this year and you’ll discover a new family favourite.

Thanks to the Nutella and ground hazelnuts, this meringue cake has a lovely nutty flavour that’s really light in texture. Using chocolate spread like Nutella gives it a great chocolaty edge too – so it fits in with the Easter theme!

You might think whipping up a meringue is a hard feat but this Easter cake recipe is actually really easy and doesn’t take too long either – so it’s a great one to try if you’re pushed for time. Just don’t be surprised when everyone asks for seconds!

HOW TO MAKE HAZELNUT AND NUTELLA MERINGUE CAKE

Ingredients

For the meringue:

  • 3 free-range egg whites
  • 175g caster sugar
  • 75g ground hazelnuts

For the filling and topping:

  • 200ml double cream
  • 6tbsp Nutella or other chocolate nut spread
  • whole hazelnuts and chocolate curls, to decorate
  • cocoa powder, to dust

You will need:

  • 2 x 18cm loose-based cake tins, oiled and lined with baking parchment

Method

  1. Heat the oven to 150C, gas 2. Whisk the egg whites until stiff, then slowly add the sugar, 1tbsp at a time. Gently fold in the nuts then divide between the tins and put into the oven. Turn down the oven temperature immediately to 130C, gas ½, bake for 50 minutes then allow to cool in the switched-off oven. Run a flat knife around the tin then tip out onto a flat plate.
  2. Lightly whip the cream then whisk in the Nutella. Sandwich the meringues with the cream. Stick on the hazelnuts with a little of the cream.
Jane Curran
Jane Curran

Jane Curran is a freelance food editor, stylist, writer and consultant based in Cape Town. Former food director of TI Media & woman&home. All about food, wine (dipWSET), gardening and the Arsenal.