Strawberry hazelnut gateau
4 stars - based on 2 reviews
- 4 egg whites
- 1¼ cups (275g) caster sugar
- 1 cup (100g) hazelnut meal
- 1 teaspoon white vinegar
- ½ teaspoon vanilla extract
- 180g dark eating chocolate, melted
- 20g butter, melted
- 1¾; cup (430ml) thickened cream, whipped
- 125g strawberries, halved
- cocoa powder, for serving
Preheat oven to 180°C (160°C fan-forced). Grease two 20cm springform pans; line base and sides with baking paper, grease paper, sprinkle with cornflour, shake away excess.
Beat egg whites in small bowl with an electric mixer until soft peaks form; gradually add sugar, beating until sugar is dissolved between each addition. Fold in hazelnut meal, vinegar and extract.
Spread meringue mixture evenly into pans; bake for about 35 minutes or until meringue is crisp. Release sides of pans; cool meringues on base of pans.
Combine chocolate and butter in small bowl.
Remove meringue layers from bases. Place one layer on plate, flat-side down; spread with half of the chocolate mixture, top with half the cream and strawberries.
Spread flat side of second meringue layer with remaining chocolate mixture, place on top of strawberry layer, chocolate side down. Cover top of cake with remaining cream. Refrigerate 3 hours or overnight. Dust with sifted cocoa powder before serving, if desired.