Strawberry Hazelnut Gateau Recipe
Summary
Ingredients
| Egg whites | 4 | |
| 275 g. / 10 oz. castor sugar | ||
| 125 g. / 4 oz. ground hazelnuts | ||
| 2.5 ml. / 1/2 teaspoon vanilla essence | ||
| 5 ml. / 1 teaspoon vinegar | ||
| 45 ml. / 3 tablespoons black coffee | ||
| 175 g. / 6 oz. plain chocolate cut into small pieces | ||
| 45 ml. / 3 tablespoons water | ||
| 600 ml. / 1 pint double crean stiffly whipped | ||
| 1/2 kg. / 1 lb. strawberries, hulled and sliced | ||
Directions
Beat the egg whites until they are frothy.
Gradually beat in the sugar and continue beating until the mixture is stiff and glossy.
Fold in the nuts, vanilla, vinegar and coffee.
Spoon into two well-greased 20 cm./ 8 in.springform tins.
Put into the oven preheated to moderate (180°C/350°F or Gas Mark 4) and bake for 35 to 40 minutes or until crisp on the outside and pale brown in colour.
Release the sides of the tins and set the meringues aside to cool on the bases.
To make the filling, melt the chocolate with the water over low heat.
Put one meringue on a plate.
Spread a thin layer of chocolate over the top, then cover with a 2 cm./ 3/4 in.layer of whipped cream.
Top the cream with a layer of sliced strawberries.
Place the remaining meringue on top of the strawberries and spread it with the remaining chocolate.
Cover the top and sides of the cake with the remaining cream and decorate the top with the remaining strawberry slices.
Chill in the refrigerator overnight before serving.
Gradually beat in the sugar and continue beating until the mixture is stiff and glossy.
Fold in the nuts, vanilla, vinegar and coffee.
Spoon into two well-greased 20 cm./ 8 in.springform tins.
Put into the oven preheated to moderate (180°C/350°F or Gas Mark 4) and bake for 35 to 40 minutes or until crisp on the outside and pale brown in colour.
Release the sides of the tins and set the meringues aside to cool on the bases.
To make the filling, melt the chocolate with the water over low heat.
Put one meringue on a plate.
Spread a thin layer of chocolate over the top, then cover with a 2 cm./ 3/4 in.layer of whipped cream.
Top the cream with a layer of sliced strawberries.
Place the remaining meringue on top of the strawberries and spread it with the remaining chocolate.
Cover the top and sides of the cake with the remaining cream and decorate the top with the remaining strawberry slices.
Chill in the refrigerator overnight before serving.
Chef
