Ingredients Jump to Instructions ↓

  1. Strawberry Hazelnut Gateau

  2. 4 egg whites

  3. pinch salt

  4. 1 1/4 cups castor sugar

  5. 90g ground hazelnuts

  6. 1 tsp vinegar

  7. 1/2 tsp vanilla

  8. 185g dark chocolate

  9. 1/4 cup water

  10. 1 cup cream

  11. 1 punnet strawberries

  12. 1 1/2 cups cream, extra

  13. Beat the egg whites with salt until soft peaks form, gradually add

  14. sugar, beat until the sugar is dissolved and mixture is of meringue

  15. consistency. Beat in the vinegar and vanilla. Line bases of two

  16. 20cm springform pans with greased greaseproof paper which has been

  17. lightly dusted with cornflour. Spread meringue mixture evenly into tins.

  18. Sprinkle ground hazelnuts evenly over meringue in both tins. With

  19. a knife or small spatula, swirl hazelnuts lightly through meringue.

  20. Smooth over top of meringue with the back of a spoon. Bake in

  21. moderate oven 35 - 40 minutes or until meringue is crisp to touch;

  22. release sides of pan, cool on the base of the pan.

  23. Chop chocolate. Combine with water in top of double saucepan; stir

  24. over simmering water until melted; cool. Remove cakes from bases.

  25. Place a layer of meringue on a serving plate, flat side down; spread

  26. with a thin layer of chocolate. Spread whipped cream over chocolate.

  27. Reserve 4 strawberries, wash and hull the remainder, cut in half,

  28. arrange over cream. Spread the underside of second meringue with

  29. remaining chocolate mixture, place on top of strawberry layer,

  30. chocolate side down. Whip extra cream, cover sides and top of cake

  31. and if desired, pipe cream decoratively on top. Arrange reserved

  32. halved strawberries on top of cake. Refrigerate until ready to

  33. serve. If desired, brush strawberries used for decoration with

  34. warmed, sieved strawberry jam to give them a pretty glaze before

  35. arranging on cake.


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