An irresistible meringue cake layered with a smooth hazelnut cream and topped with Kinder Bueno bars. Two crisp meringue discs are sandwiched with a light mascarpone and whipped cream filling enriched with hazelnut spread, then decorated with even more hazelnut goodness. It’s undeniably sweet – but that’s exactly what makes meringue and hazelnut spread such a perfect match. A dream dessert for Kinder Bueno fans!
Ingredients for the meringue layers:
- 6 large egg whites
- a pinch of salt
- 300 g caster sugar
- 1 teaspoon lemon juice
- 2 teaspoons potato starch
All the ingredients should be at room temperature.
Line two flat baking trays with baking paper and draw a 21 cm circle on each sheet (using a plate or bowl as a guide).
Place the egg whites and salt into the bowl of a stand mixer and whisk until stiff peaks form. Gradually add the sugar, one tablespoon at a time, whisking continuously until the meringue is thick, glossy and the sugar has dissolved. Whisk in the lemon juice. Finally, gently fold in the sifted potato starch. Spread the meringue evenly inside the two circles.
Preheat the oven to 180°C. Place both trays in the oven, then immediately reduce the temperature to 100°C (fan oven). Bake (or rather dry) the meringues for 2 to 2 hours 15 minutes, until crisp on the outside. Turn the oven off and leave the meringues inside to cool completely for several hours or overnight.
Ingredients for hazelnut cream:
- 150 g mascarpone, chilled
- 150 g hazelnut spread
- 50 ml double cream, chilled
Place the mascarpone and hazelnut spread into the bowl of a stand mixer and whisk briefly until just combined. In a separate bowl, whip the double cream until soft peaks form. Fold the whipped cream gently into the hazelnut mixture.
To decorate:
- 80 g hazelnut spread
- 50 g toasted hazelnuts, roughly chopped
- 2 Kinder Bueno bars
Assembly:
Place one meringue disc onto a serving plate. Spread the hazelnut cream evenly over the top, then cover with the second meringue disc. Spread the remaining hazelnut spread over the top of the cake. Scatter with the toasted hazelnuts and broken pieces of Kinder Bueno. Chill for 30–60 minutes before serving.
Enjoy!
I read all comments, but unfortunately I can't answer them all. Before posting a question, make sure nobody has asked a similar one (this will be facilitated by the search engine included in the comments). Comments with links may not be published.
Blog author