Mary berry hazelnut meringue cake recipe
Mary berry hazelnut meringue cake recipe is a delicious and elegant dessert that is perfect for special occasions or as a stunning centerpiece for any dessert table. This recipe features layers of hazelnut meringue that are sandwiched together with whipped cream and raspberry jam, then decorated with even more whipped cream, fresh raspberries, and toasted hazelnuts. The result is a beautiful and decadent cake that has the perfect balance of sweetness and nuttiness. While this recipe may take some time and effort to prepare, the end result is well worth it!
Why people also love Mary berry hazelnut meringue cake recipe
People love Mary Berry’s hazelnut meringue cake recipe because it combines the sweet crunch of meringue with the rich nutty flavor of hazelnuts. The combination is just divine, and the lightness of the meringue makes for a perfect dessert after a hearty meal. Would you like to try baking it sometime?
Ingredients:
- 6 large egg whites
- 300g caster sugar
- 1 tsp white wine vinegar
- 1 tbsp cornflour
- 50g ground hazelnuts
- 600 ml double cream
- 200g toasted hazelnuts, roughly chopped
Instructions:
- Preheat your oven to 180°C/Fan 160°C/Gas Mark 4.
- After this,In a large bowl, whisk the egg whites until stiff peaks form.,
- Gradually add the caster sugar, one tablespoon at a time, whisking well after each addition until the mixture is thick and glossy.
- Gently fold in the white wine vinegar, cornflour, and ground hazelnuts.
- Divide the mixture between three round cake tins lined with baking paper. Spread evenly and smooth the tops.
- Place the cake tins in the preheated oven and bake for approximately 25 minutes, or until the meringues are set and golden brown.
- After this,Remove from the oven and allow to cool completely on a wire rack.
- In a large bowl, whip the double cream until it forms soft peaks.
- Once the meringues are completely cooled, place one of them on a serving plate and spread a layer of whipped cream on top, followed by a sprinkle of chopped hazelnuts.
- Repeat this process with the other two layers, finishing with a sprinkle of toasted hazelnuts on top.
- Serve and enjoy!
Quick Facts
- Prep Time: 30 minutes
- Cook Time: 25 minutes
- Total Time: 1 hour 55 minutes (including cooling time)
- Difficulty: Intermediate
- Yield: 8-10 servings
Serving Suggestions: Serve as a dessert after a meal or with a cup of tea or coffee.
Expert Tips & Tricks:
- Make sure to gradually add the caster sugar to the egg whites while whisking, otherwise the mixture may become too runny.
- To ensure your meringues are cooked perfectly, check that they are set and golden brown before removing from the oven. If needed, add more time in 5-minute increments until ready.
- Chill the cake for at least 30 minutes before serving to allow the cream to set and the flavors to meld together.
Nutrition Information: Each serving contains approximately 508 calories, 38g fat, 37g carbohydrates, 5g protein, 2g fiber, and 35g sugar.
Presentation: You can present this cake on a large platter or cake stand. Sprinkle some extra chopped toasted hazelnuts on top for added texture and presentation. Cut into slices and serve with a dollop of whipped cream and an extra sprinkle of chopped hazelnuts on top of each slice. Enjoy!
Variations and substitutions for Mary berry Hazelnut Meringue Cake recipe:
- Instead of ground hazelnuts, you can use almond flour, ground almonds, or ground walnuts.
- To make the cake gluten-free, replace the cornflour with potato starch or another gluten-free flour. Make sure that all ingredients used are certified gluten-free.
- You can add a layer of fruit compote (e.g. raspberry or blackberry) between the meringue layers for added tartness.
- For a different flavor profile, add a teaspoon of cinnamon or ginger to the whipped cream before assembling the cake.
- You can also top the cake with chocolate shavings or cocoa powder for extra richness.
- If you don’t have white wine vinegar, you can use distilled white vinegar or lemon juice instead. Just keep in mind that these substitutes may affect the flavor slightly.
- Instead of double cream, you can use whipped mascarpone or whipped Greek yogurt for a tangier taste.
- For a nut-free version, skip the ground hazelnuts and use only toasted hazelnuts as a topping. Replace them with shredded coconut or shaved chocolate if desired.
Recommendations and notices:
- Make sure your mixing bowl and whisk are completely clean and free of grease. Even a small amount of grease can cause the egg whites to not whip up properly.
- Gradually add the caster sugar to the egg whites while whisking, one tablespoon at a time. Don’t add it all at once, or the mixture may become too runny.
- When folding the ground hazelnuts into the egg whites, do so gently and carefully with a metal spoon. Overmixing can cause the meringues to lose their lightness and fluffiness.
- Use a serrated knife to slice through the meringue layers. This will help prevent them from cracking or breaking apart.
- Once assembled, chill the cake for at least 30 minutes before serving to allow the cream to set and the flavors to meld together.
- When toasting the hazelnuts, make sure to keep an eye on them as they can burn easily. Stir them frequently and remove from heat once they are fragrant and golden brown.
- Be careful when separating the egg whites from the yolks to avoid any yolk getting into the whites. Even a little yolk can stop the egg whites from whipping well.
- This cake is best served the day it is made or the day after. The longer it sits, the more the meringue will soften and lose its crispness.
- Remember to let the meringues cool completely before assembling the cake, otherwise the whipped cream will melt and the layers may slide around.
FAQ for Mary berry hazelnut meringue cake recipe
Yes, you can make the meringues up to 2 days in advance and store them in an airtight container at room temperature.
No, cornflour is used specifically in this recipe to help keep the meringues light and crisp. Using regular flour will result in denser, chewier meringues.
Yes, you can use any filling you like such as whipped mascarpone, lemon curd, or fruit compote.
No, it is not recommended to freeze this cake as the meringues will become soft and lose their crispness.
Yes, you can substitute hazelnuts with almonds, walnuts, or pecans. You can also experiment with different types of nuts or a combination of them for added flavor.
No, this cake is not gluten-free as it contains cornflour which may contain traces of gluten. However, you can make it gluten-free by substituting the cornflour with potato starch or another gluten-free flour.
This cake is best eaten within 24-48 hours of making it. After that, the meringues will start to soften and the cream may begin to go bad.
Conclusion
I hope you find these instructions helpful. The result is a beautiful layered cake with a perfect balance of nutty, sweet meringue and creamy whipped cream. It’s a delicious treat for any occasion, whether it be a family gathering or just a special dessert for yourself. So go ahead and give it a try, and let me know how it turns out!
