Choc-hazelnut meringue cake with cherry jam
By: mazen 09 Apr 2014 (546)
Whip up this melt-in-the-mouth choc-hazelnut meringue delicacy for sweet dessert finale
Food Recipes > Choc-hazelnut meringue cake with cherry jam (Ingredients )
- 1 cup hazelnut meal
- 1 tablespoon cornflour
- 1 1/4 cups caster sugar
- 6 egg whites
- 1 1/2 cups thickened cream, whipped
- Cherry jam
- 600g fresh cherries, pitted, halved
- 1/3 cup caster sugar
- 1/4 cup brandy
- 3 teaspoons cornflour
- Choc-hazelnut ganache
- 100g Cadbury dark cooking chocolate, chopped
- 2 tablespoons chocolate hazelnut spread
- 1/4 cup thickened cream
Preheat oven to 150°C/130°C fan-forced. Line 3 baking trays with baking paper. Mark a 19cm circle on each sheet of paper. Combine hazelnut meal, cornflour and 1/4 cup caster sugar in a bowl. Set aside. Using an electric mixer, beat egg whites until stiff peaks form. Add remaining caster sugar, 1 tablespoon at a time, beating well after each addition. Beat for 4 minutes or until sugar has dissolved.
Using a spatula, fold half the hazelnut mixture into meringue. Repeat with remaining hazelnut mixture. Spread one-third of the mixture inside 1 circle. Repeat with remaining mixture. Bake for 30 to 35 minutes, swapping trays after 20 minutes of cooking time, or until light golden and firm to touch. Turn off oven. Cool in oven with door slightly ajar.
Meanwhile, make Cherry jam Place cherries, sugar and brandy in a small saucepan over medium heat. Cook, stirring, for 2 minutes or until sugar has dissolved. Bring to a simmer. Simmer, stirring occasionally, for 6 minutes or until cherries have softened. Combine cornflour and 2 teaspoons cold water in a small bowl. Stir into cherry mixture. Simmer for 1 to 2 minutes or until thickened. Cool completely.
Make Choc-hazelnut ganache: Place chocolate, spread and cream in a heatproof, microwave-safe bowl. Microwave on medium (50%) for 1 to 2 minutes, stirring every 30 seconds with a metal spoon, or until melted and smooth. Set aside for 10 minutes to thicken slightly.
Place 1 meringue disc on a cake stand. Top with half the whipped cream and half the cherry jam. Sandwich with 1 remaining meringue disc. Top with remaining cream and jam. Sandwich with last meringue disc. Spread with ganache. Set aside for 10 minutes or until set. Serve.
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