Meringue and nut cake

12 servings
5 hours


1. Turn on the oven 180 degrees Celsius in convection.

2. Put the fried hazelnuts in the bowl of a blender or food processor and grind at low speeds, but not until finely ground, but so that the structure of the nut is felt.

3. Beat the egg whites at high speed with a mixer to a state of thick lush foam. In small portions, add the icing sugar and continue to whisk the proteins until all the icing sugar is mixed with the proteins. Then add the white wine vinegar and whisk the whites again to steady peaks. Sprinkle the ground nuts to the whipped proteins and mix gently so that the proteins are not opal.

4. Grease the baking sheet with vegetable oil and use a confectionery cult to place whipped proteins with circle-shaped nuts on the baking sheet. Thus, squeeze 4 circles into 4 different baking sheets, one of which is slightly thicker than the rest - it will be the uppermost bark. If there are no baking trays in this amount, then you should bake the cake in turn. The baking time of one cake is 40 minutes. After that, remove the cakes from the oven and cool down.

5. Make chocolate cake cream. To do this, mix bitter chocolate, sherry and sugar in a water bath until smooth. Add 150 ml of fatty cream, stir and cool. Beat the remaining cream with a mixer at high RPM until stable peaks and carefully, so that the cream does not settle, introduce chocolate content into them.

6. Next, you need to put the cake together. To do this, put the cooled meringue cake on a large dish and spread it with a thick layer of chocolate cream using a pastry bag. Leave a larger layer of chocolate cream on the top largest cake.

7. Decorate the cake. To do this, melt bitter chocolate with butter in a water bath or microwave. Then cool a little and spoon it over the top layer of the cake in a chaotic order. Top with crushed fried hazelnuts. That's it - the meringue and nut cake is ready! Let it soak in the cold for a couple of hours and can be served. Enjoy your meal!