Description
This Hazelnut Meringue Nutella Cake is a decadent layered dessert combining crispy hazelnut meringue disks, a rich Nutella custard buttercream, and a moist chocolate poppy seed cake. Soaked with a sweet liqueur syrup and garnished with fresh raspberries, this cake offers a heavenly balance of textures and flavors that will impress any crowd.
Ingredients
Scale
Hazelnut Meringue
- 4 large egg whites
- 1 cup granulated sugar
- 1 cup lightly roasted hazelnuts, roughly chopped
- 1/4 cup lightly roasted hazelnuts, chopped (for sprinkling on top)
Nutella Custard Buttercream
- 6 egg yolks
- 1/2 cup granulated sugar
- 1/4 tsp kosher salt
- 1 tablespoon vanilla extract
- 4 tablespoons all-purpose flour
- 2 1/2 cups whole milk, boiling hot
- 1/2 cup Nutella spread
- 6 oz unsalted butter
Chocolate Poppy Seed Cake
- 4 large eggs
- 3/4 cup granulated sugar
- 3/4 cup all-purpose flour
- 1/4 cup cocoa powder
- 1/4 cup dried poppy seeds
- 1 1/2 tsp baking powder
- 2 tablespoons unsalted melted butter
Soaking Syrup
- 1/4 cup warm water
- 1/4 cup granulated sugar
- 2 tablespoons liqueur (Amaretto di Amore or Bacardi recommended)
- 1 teaspoon vanilla extract
Instructions
- Prepare the Hazelnut Meringue: Beat the 4 large egg whites with 1 cup of granulated sugar until stiff peaks form. Carefully fold in the 1 cup of roughly chopped, lightly roasted hazelnuts. Spread the meringue mixture into disks on baking sheets, sprinkle with the additional 1/4 cup chopped hazelnuts, then bake until golden and crisp, approximately 1 hour at low heat (around 225°F / 110°C) to dry out the meringue completely.
- Make the Nutella Custard Buttercream: In a bowl, whisk together 6 egg yolks, 1/2 cup sugar, 1/4 tsp kosher salt, 1 tablespoon vanilla extract, and 4 tablespoons flour until smooth. Gradually pour in the boiling hot 2 1/2 cups whole milk while constantly whisking. Transfer the mixture to a saucepan and cook over medium heat, stirring continuously until it thickens and coats the back of a spoon. Remove from heat, stir in 1/2 cup Nutella and 6 oz unsalted butter until smooth. Let it cool completely before using.
- Make the Chocolate Poppy Seed Cake: Preheat the oven to 350°F (175°C). Whisk 4 large eggs and 3/4 cup sugar until light and fluffy. Sift together 3/4 cup flour, 1/4 cup cocoa powder, 1/4 cup dried poppy seeds, and 1 1/2 tsp baking powder. Gently fold the dry ingredients into the egg mixture, then fold in 2 tablespoons melted unsalted butter. Pour the batter into a greased cake pan and bake for about 30 minutes or until a toothpick inserted comes out clean. Let the cake cool completely.
- Prepare the Soaking Syrup: In a small bowl, combine 1/4 cup warm water with 1/4 cup sugar, 2 tablespoons liqueur (Amaretto di Amore or Bacardi), and 1 teaspoon vanilla extract. Stir until the sugar dissolves completely.
- Assemble the Cake: Slice the cooled chocolate poppy seed cake into layers. Brush each layer generously with the soaking syrup. Spread a thick layer of Nutella custard buttercream between each cake layer. Top the assembled cake with the prepared crisp hazelnut meringue disks, then cover with more Nutella buttercream.
- Final Touches: Decorate the cake with frosting as desired and garnish with fresh raspberries. Refrigerate the finished cake for at least 2 hours to set before serving.
Notes
- Ensure egg whites are at room temperature for optimal volume when beating the meringue.
- Use freshly roasted hazelnuts for the best flavor and crunchiness.
- The meringue disks can be made a day ahead and stored in an airtight container.
- Cool the Nutella custard completely before assembling the cake to prevent melting the buttercream.
- The soaking syrup adds moisture and flavor, but can be omitted or replaced with simple syrup if preferred.
- Refrigerate the cake to keep the buttercream firm and to allow flavors to meld.
