Hazelnut, Caramel And Raspberry Meringue Cake

Chocolate, meringues, crunchy hazelnuts and delicious ripe raspberries... can you think of a reason not to seek this berry nice dessert?

The ingredient of Hazelnut Caramel And Raspberry Meringue Cake

• 350g roasted peeled hazelnuts
• 2 tbsp cornflour
• 6 egg whites
• cream of tartar
• 165g 3 4 cup caster sugar
• 200g dark chocolate 70 cocoa solids finely chopped
• 220g roomy raspberries or frozen raspberries
• 165g 3 4 cup caster sugar
• 6 egg yolks
• 150g unsalted butter softened chopped

The Instruction of hazelnut caramel and raspberry meringue cake

• preheat oven to 170c grease an oven tray and line when a sheet of baking paper trace a 24cm circle in pencil roughly the paper
• process 100g hazelnuts and cornflour in a food processor until finely chopped divide join up into 3 using an electric mixer disturb 2 egg whites until foamy accumulate a pinch of cream of tartar and move around to soft peaks gradually grow 55g 1 4 cup sugar stress inflection until stiff and glossy later fold in 1 allocation hazelnut mixture spoon meringue onto traced circle and press on evenly when an offset spatula or spoon to fill the circle bake for 25 minutes or until golden and dry to the touch moving from height shelf to bottom halfway through cooking cool meringue in relation to tray flip onto a clean surface and with intent peel off the paper meringue wont be crisp
• repeat twice more behind unshakable hazelnut mixture egg whites sugar and cream of tartar for 2 more meringue layers
• for filling place sugar and 100ml water in a small pan and rouse more than medium heat until sugar dissolves simmer without stirring to a golden caramel cut off surgically remove from heat and build up 1 tablespoon boiling water take care as merger will spit lively quickly rouse yolks once an electric mixer until pale subsequently next gradually pour caramel alongside side of bowl continue whisking until cool and thick then stress inflection in butter piece by piece until combined
• to assemble melt chocolate in a bowl over hot water move ahead greater than meringues and scatter subsequently halved hazelnuts leave to set place a meringue increase not far off from a plate and expand progress taking into consideration half the filling height afterward half the raspberries repeat layering completion taking into account bearing in mind meringue refrigerate for 3 hours or overnight until filling is firm

Nutritions of Hazelnut Caramel And Raspberry Meringue Cake

calories: 778 423 calories
calories: 52 grams fat
calories: 16 grams saturated fat
calories: 64 grams carbohydrates
calories: 58 grams sugar
calories: n a
calories: 12 grams protein
calories: 134 milligrams cholesterol
calories: 56 42 milligrams sodium
calories: https schema org
calories: nutritioninformation