FOOD & HOME
Coffee and hazelnut meringue cake
This delicate, yet rich-tasting, dessert is perfect for dinner parties or any special occasion.
Enjoy a sublime mix of tastes and textures with this delicious dessert. Use Samsung's Double Wall Oven with Flex Duo™ to cook two components at separate temperatures.
Ingredients
· Vegetable oil for tin
· 4.5 oz blanched hazelnuts
· Cocoa powder for dusting
For the sponge cake
· 2.5 oz espresso or strong coffee
· 3/4 cup salted butter, softened
· 1 cup light brown sugar
· 7/8 cup self-rising flour
· 2 tbsp vanilla extract
· 1/3 cup natural yogurt
· 4 large eggs
For the meringue
· 2 egg whites
· 1/2 cup granulated sugar
· 1/2 tsp white wine vinegar
For the cream
· 1 3/4 cup heavy whipping cream
· 1/2 tsp instant coffee granules dissolved in water
· 2 tbsp icing sugar
· 2 tbsp hazelnut liqueur (optional)
Recipe steps
Insert divider into oven. Heat top to 350°F Convection and bottom to 250°F. Spread hazelnuts on a baking tray and cook in top oven for 5 to 8 minutes until golden. Reserve 2 tbsp whole nuts for decorating and finely chop the remainder in a food processor. Leave to cool completely.
For meringue, beat egg whites until foamy and doubled in size. Add sugar, 1 tbsp at a time, ensuring that each tbsp is mixed well before adding the next one. Beat for 1 more minute until stiff peaks form. Whisk in 2 tbsp of finely chopped hazelnuts and vinegar.
Add all the sponge cake ingredients to remaining chopped hazelnuts in food processor and pulse until well combined. Scrape batter into an 8-inch cake tin that's buttered and lined with baking parchment. Pour meringue batter into another tin lined with lightly oiled foil.
Put meringue in lower oven and sponge cake in the top. Bake for 40 to 45 minutes until skewer inserted in sponge cake comes out clean. Cook meringue for another 1 hour to 1 hour 30 minutes until crisp but soft in center. Leave both to cool in tins.
To serve, beat cream ingredients together to billowy peaks. Spoon over half of the cream onto sponge cake. Place meringue on top, then spoon over remaining cream.
Roughly chop reserved whole hazelnuts and scatter over cake. Dust with cocoa powder and serve immediately.
Tip
Both the sponge cake and meringue can be prepared up to two days ahead, then stored in airtight containers.
|
Cal |
Fat |
Saturates |
Carbs |
Sugars |
Fiber |
Protein |
Salt |
|---|---|---|---|---|---|---|---|
|
575 |
40g |
21g |
43g |
30g |
1g |
8g |
0.75g |
Make every day delicious
Double Wall Oven with Flex Duo™
