By Jane Curran
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
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
- 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.
- 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.
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