Makes one 20x30cm cake.
- Prep time: 40min
- Cook time: 1h 40min
- Total time: 2h 30min
- Difficulty: Intermediate
Take care with the cake’s meringue layer. If you overbake it, it will dry out and crumble when cut in half. Before cutting and serving, this cake should be chilled overnight.
For the Meringue layers.
- 5 egg whites
- pinch of salt
- 250g caster sugar
- 1 tablespoon cornflour
- 1 tablespoon lemon juice
Preheat the oven to 125 degrees Celsius. Line a baking sheet 30x40cm with parchment paper. Combine egg whites and salt in a clean, dry mixing bowl. Beat the egg whites until frothy, then gradually add the caster sugar. Beat at high speed for 4 minutes, or until stiff peaks form. Add cornstarch and lemon juice and beat for 2 minutes on high speed.
The finished product should be stiff, silky, and shiny. Evenly distribute the meringue mixture on the baking sheet. Using a spatula, try to smooth out the surface as much as possible. Bake for 90 minutes at 350°F. Allow the meringue to cool completely before removing the parchment paper. Then cut it in half horizontally to get two 20x30cm meringue layers.
Basic cream filling.
- 5 egg yolks
- 6 tablespoons sugar
- 20g vanilla sugar
- 9 tablespoons cornflour
- 1 liter milk
- 1 vanilla pod, seeds scraped out
- 200g butter, at room temperature
For the chocolate hazelnut filling.
- 150g dark chocolate, melted
- 80g toasted hazelnuts, roughly chopped
For the white cocolate mocha filling.
- 100g white chocolate, melted
- 1 1/2 tablespoons instant coffee
- 1 tablespoon dark rum
Whisk egg yolks, sugar, and vanilla sugar together until light and frothy. Combine cornflour and a few tablespoons milk. Mix thoroughly until the mixture is smooth. Pour the remaining milk into a saucepan. Cook until the vanilla seeds and vanilla pod begin to bubble.
Pour the egg yolk mixture into the hot milk after removing the vanilla pod. Cook, whisking constantly, over low heat until it thickens. Remove from the heat and set aside to cool completely. In your stand mixer, cream butter and cream filling together. Make two equal parts of the filling.
Melted dark chocolate and chopped hazelnuts should be mixed into one half of the filling. Pour a tablespoon of rum over the coffee and stir it into the other half of the filling. Mix in the melted white chocolate.
For the mocha whipped cream.
- 300ml heavy whipping cream
- 10g vanilla sugar
- 1 teaspoon instant coffee
Combine heavy cream, vanilla sugar, and coffee powder in a mixing bowl. Whisk the mixture until soft peaks form.
Place one layer of meringue on a serving plate. Spread a layer of white chocolate mocha filling on top, then another layer of meringue. Cover with the chocolate hazelnut filling. Spread a thin layer of mocha whipped cream around the sides of the cake. If desired, top with chopped chocolate.
Before cutting and serving, chill the cake overnight.
I mustered the courage to try one more meringue recipe after a surprising success with Chocolate Cinnamon & Hazelnut Meringue Cookies. I chose a lovely creamy cake with meringue layers this time. Not only was I blown away by the taste and texture of the layers, but also by the ability of the meringues to soak up some of the creamy filling and transform into moist and fluffy cake layers.