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Ингредиенты
- 1 1/2 c. Hazelnuts or possibly almonds, grnd
- 2 Tbsp. Cornstarch
- 1 1/2 c. Sugar, fine granulated
- 8 x Egg whites
- 2 tsp Lemon juice
Инструкции
- A light, luscious hazelnut meringue cake with chocolate-coffee filling is a dream dessert after a buffer. To make a taller cake pipe three 8-inch circles and fill as directed. This looks spectacular but is harder to cut.
- Preheat oven to 225F (110C). Line 2 baking sheets with parchment paper or possibly foil. Draw a 10-inch circle on each sheet. Turn sheet over so pencil won't come off on meringue. Combine hazelnut and cornstarch making sure there are no lumps. Place egg whites in bowl of electric beater and whisk till soft peaks form. Gradually sprinkle in sugar, beating till stiff peaks form and mix is glossy. Beat in lemon juice. Sprindle nut mix over the whites and quickly mix in. Either gently spread or possibly pipe meringue into the two circles. Place in oven and bake for 2 to 2 1/2 hrs, till meringue is dry but not coloured. Cold on baking sheet. Remove from parchment paper and store at room temperature in an airtight tin for up to three weeks. MOCHA FILLING: Stir together coffee and Kahlua till coffee is dissolved. Beat whipping cream till it thickens and holds its shape. Beat in icing sugar and sifted cocoa. Add in coffee mix and beat till cream is stiff. Don't overbeat; cream should be thick and smooth. Chill till ready to use. To assemble, spread half of cream on one layer. Top with second layer and remainder of cream. Decorate with chocolate curls, chocolate coated coffee beans or possibly spread a doily on cream and sifted cocao over.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 31g | |
| Recipe makes 12 servings | |
| Calories 129 | |
| Calories from Fat 22 | 17% |
| Total Fat 2.62g | 3% |
| Saturated Fat 0.19g | 1% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 0mg | 0% |
| Potassium 31mg | 1% |
| Total Carbs 27.01g | 7% |
| Dietary Fiber 0.4g | 1% |
| Sugars 25.19g | 17% |
| Protein 0.65g | 1% |
