- Strawberry Hazelnut Gateau
4 egg whites
1 1/4 cups castor sugar
90g ground hazelnuts
1 tsp vinegar
1/2 tsp vanilla
185g dark chocolate
1/4 cup water
1 cup cream
1 punnet strawberries
1 1/2 cups cream, extra
Beat the egg whites with salt until soft peaks form, gradually add
sugar, beat until the sugar is dissolved and mixture is of meringue
consistency. Beat in the vinegar and vanilla. Line bases of two
20cm springform pans with greased greaseproof paper which has been
lightly dusted with cornflour. Spread meringue mixture evenly into tins.
Sprinkle ground hazelnuts evenly over meringue in both tins. With
a knife or small spatula, swirl hazelnuts lightly through meringue.
Smooth over top of meringue with the back of a spoon. Bake in
moderate oven 35 - 40 minutes or until meringue is crisp to touch;
release sides of pan, cool on the base of the pan.
Chop chocolate. Combine with water in top of double saucepan; stir
over simmering water until melted; cool. Remove cakes from bases.
Place a layer of meringue on a serving plate, flat side down; spread
with a thin layer of chocolate. Spread whipped cream over chocolate.
Reserve 4 strawberries, wash and hull the remainder, cut in half,
arrange over cream. Spread the underside of second meringue with
remaining chocolate mixture, place on top of strawberry layer,
chocolate side down. Whip extra cream, cover sides and top of cake
and if desired, pipe cream decoratively on top. Arrange reserved
halved strawberries on top of cake. Refrigerate until ready to
serve. If desired, brush strawberries used for decoration with
warmed, sieved strawberry jam to give them a pretty glaze before
arranging on cake.