How To make Hazelnut Meringue with Mocha Filling
1 1/2 c Hazelnuts or almonds, ground
2 tb Cornstarch
1 1/2 c Sugar, fine granulated
8 Egg whites
2 ts Lemon juice
A light, luscious hazelnut meringue cake with chocolate-coffee filling is a dream dessert after a buffer. To make a taller cake pipe three 8-inch circles and fill as directed. This looks spectacular but is harder to cut. Preheat oven to 225F (110C). Line 2 baking sheets with parchment paper or foil. Draw a 10-inch circle on each sheet. Turn sheet over so pencil will not come off on meringue. Combine hazelnut and cornstarch making sure there are no lumps. Place egg whites in bowl of electric beater and whisk until soft peaks form. Gradually sprinkle in sugar, beating until stiff peaks form and mixture is glossy. Beat in lemon juice. Sprindle nut mixture over the whites and quickly fold in. Either gently spread or pipe meringue into the two circles. Place in oven and bake for 2 to 2 1/2 hours, until meringue is dry but not coloured. Cool on baking sheet. Remove from parchment paper and store at room temperature in an airtight tin for up to three weeks. MOCHA FILLING: Stir together coffee and Kahlua until coffee is dissolved. Beat whipping cream until it thickens and holds its shape. Beat in icing sugar and sifted cocoa. Add coffee mixture and beat until cream is stiff. Do not overbeat; cream should be thick and smooth. Refrigerate until ready to use. To assemble, spread half of cream on one layer. Top with second layer and remainder of cream. Decorate with chocolate curls, chocolate coated coffee beans or spread a doily on cream and sifted cocao over.
How To make Hazelnut Meringue with Mocha Filling's Videos
Coffee Hazelnut Cake | Mocha Cake Recipe
This Coffee Hazelnut Cake is made with a meringue hazelnut base and mocha buttercream filling! It’s such a fantastic combination!
INGREDIENTS
Meringue Base:
¾ cup (100g) hazelnuts
5 egg whites
1 ¾ cups (200g) icing sugar
Mocha Buttercream:
2 ¼ sticks (250g) butter, softened
¼ cup icing sugar
3 tablespoons strong espresso coffee, cooled
1 egg yolk
2 oz (50g) dark chocolate, melted
A little extra softened butter, to grease baking parchment
Icing sugar, to dust
PREPARATION
1. Preheat the oven to 300°F (150°C). Line bottom of a 14 x 9-inch (35 x 25-cm) restangular baking pan with parchment paper and grease with softened butter to help with the release of the meringue.
2. In a food processor, grind the hazelnuts to a relatively fine and even consistency, making sure no big pieces remain.
3. Beat the egg whites until stiff in a stand mixer or using a hand-held electric whisk. Add the icing sugar, bit by bit, and whisk until stiff. Fold in the ground hazelnuts.
4. Spoon the mixture out evenly into the baking pan and level the surface. Pop into the preheated oven to bake for about 45 minutes. It should be baked through but not brown.
5. Make the Buttercream. Combine the softened butter, cooled strong espresso coffee, egg yolk and icing sugar in a bowl and mix together until they start to bind. Stir in the melted chocolate to form a smooth buttercream.
6. Once the meringue base has baked and cooled down, remove it from the pan and peel away the baking parchment. Very carefully cut the sides even, then cut into 3 equal rectangles.
7. To assemble the Mocha Hazelnut Cake, take the first meringue rectangle and place on your serving plate. Spread over a layer of buttercream. Put the second layer on top, then add another layer of buttercream. Add the top cake layer. Ensure all sides are lined up and even. Dust the top liberally with icing sugar. Leave for at least an hour to soften before very carefully slicing with a serrated knife into 5-6 squares. Any pressure and filling comes out, so be careful. Enjoy!
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HAZELNUTS MERINGUE CAKE
In this video I show you how to make Hazelnut Meringue Cake!
This crispy and a little bit chewy meringue cookies filled with roasted hazelnuts, layered with silky and sweet chocolate condensed milk frosting, decorated with chocolate glaze!
HAZELNUTS MERINGUE CAKE RECIPE:
CHOCOLATE CONDENSED MILK BUTTERCREAM FROSTING RECIPE
Ingredients:
200g egg whites at room temperature
1/8 tsp salt
400g sugar
1 tbsp lemon juice
200g chopped and roasted hazelnuts
Chocolate Condensed Milk Buttercream Frosting
100g chocolate
50g heavy cream
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HAZELNUT DACQUOISE CAKE: HOW TO MAKE BAKED NUT MERINGUE CAKE
| LIKE | SHARE | SUBSCRIBE | Love, Lynette Tan shows you how to make baked nut meringue cake. This heavenly hazelnut dacquoise cake is layered with praline buttercream, which I'll focus on in my next #short
*This is NOT a sponsored video. Some product links are affiliate links which means if you buy something I'll receive a small commission that'll help support my channel, at no extra cost to you.
????Show notes and resources????
❤️ Preheat oven to 160°C.
❤️ Prep a baking sheet lined with parchment paper, set aside.
❤️ Sift grounded nuts, icing sugar & flour together.
❤️ Whip egg whites & sugar to a hard peak.
❤️ Gently J-fold dry ingredients into the above meringue.
❤️ Fill piping bag with ALL of the nut-meringue, pipe rosettes
❤️ Sift and cover with icing sugar to give it a nice crust.
❤️ Bake at 160°C for 30 minutes.
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In this video, Love, Lynette Tan shows you how to make baked nut meringue cake. This hazelnut dacquoise cake is layered with praline buttercream.
#lovelynettetan #dacquoise #shorts
Chocolate Meringue Cake Recipe
This delicious cake is a rich and dense chocolate cake covered with a light hazelnut meringue