Hazelnut nougatine meringue cake
Desserts (cakes and tartes) egg whites
2022-03-23
This delicious cake, that is utterly gluten free to boot, uses 6 egg whites and it is worth it.
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Ingrédients:
Préparation:
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.
Finally, decorate with rosettes from the remaining whipped cream and garnish with the caramelized hazelnuts.
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.
Finally, decorate with rosettes from the remaining whipped cream and garnish with the caramelized hazelnuts.
