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Dessert Hazelnut Meringue Cake
My guide on the famous 'Kyiv Torte' - aka, the 'Hazelnut Meringue Cake'. This stunning dessert is made with sponge bar soaked with cobnut inebriant, umber ganache filling, brownness topping and crunchy filbert meringue! All those undreamed layers and ingredients get unitedly to create an haunting bar! This dish is the highest hazelnut handle!
The new 'Kyiv Torte' is traditionally prefab with meringue layers and a unsubdivided icing. It was eldest created in 1956 and sold in shop shops crossways the USSR. It's still very general today and forthcoming flatbottom in the US in East Indweller market stores.
- 1 recipe 'Salted Caramel Frosting' link above
- 1 recipe 'Chocolate Ganache Filling' link above
- For Sponge Cake:
- 6 large eggs
- 3/4 cup (150g) white granulated sugar
- 1 cup (125g) all-purpose flour
- 1 teaspoon (4g) baking powder
- 1 teaspoon (5ml) vanilla extract
For Hazelnut Meringue:
- 6 egg whites, at room temperature
- 1 1/2 cups (300g) white granulated sugar
- 1 teaspoon (4g) cream of tartar
- 1 teaspoon (5ml) vanilla extract
- 1/2 cup (75g) finely chopped hazelnuts
For Garnish:
- 1/4 cup (45g) melted chocolate
- 1/2 cup (118ml) Frangelico liqueur or hazelnut syrup
INSTRUCTIONS
1. Prepare the hazelnut meringue first. This can be prepared 3 to 4 days in advance but must be kept in an airtight container! Preheat oven to 200F. Line 2, 8-inch cake rounds with parchment paper, or trace the pans onto a sheet of parchment paper and place onto a baking sheet.
2. Place the egg whites into a mixer bowl and begin whisking on medium speed. Combine the sugar and cream of tartar (can also use 1 tablespoon cornstarch) and gradually add to the egg whites as they are mixing. Once all the sugar has been added, keep whisking the mixture on high speed for 8 to 10 minutes, until stiff and glossy peaks form, taking the texture of marshmallow cream.
3. Fold in the vanilla extract and chopped hazelnuts. Transfer the mixture into a large pastry bag tipped with a large, round tip and pipe onto prepared pan/paper. Create even layers, then level off the top with an off-set spatula. Bake in preheated oven for 8 hours, allowing the meringue to dry out and become crispy. The meringue will sound hollow when tapped on the top. Allow the meringue to cool overnight. If baked in pans, carefully run a knife along the edge to release the meringue, then invert onto a tray and remove paper.
4. Prepare the sponge cake. Place the eggs, sugar and vanilla into a mixer bowl and whisk on high speed for about 8 minutes, or until the mixture is thick, pale and almost white in color. In a separate bowl, combine the flour and baking powder, then sift into the eggs gradually, folding gently but thoroughly after each addition.
5. Split the cake batter between 2, 8-inch cake pans lined with parchment paper. Bake at 350F for 18 to 20 minutes, or until top is golden brown. Allow the cakes to cool in the pans, then use a long, serrated knife to split each layer in half.
6. Prepare the 'Salted Caramel Frosting' and 'Chocolate Ganache Filling' according to instructions; links above.
7. To assemble the cake, begin with the sponge cake. Soak the cake with hazelnut liqueur or syrup, then add a generous amount of the chocolate ganache filling, spreading it to the edges. Add another sponge cake layer, soak again, then top with caramel frosting. Add meringue layer, caramel frosting, sponge cake, liqueur, chocolate ganache, sponge cake, liqueur. Finish the cake with the final layer of meringue, then use remaining caramel frosting to frost the top and sides of the cake.
8. To garnish the top, drizzle melted chocolate using a disposable bag. I used tip #8FT for the caramel frosting. Allow the cake to set in the refrigerator for 2 to 3 hours or overnight to allow the layers to come together. Cut the cake using a sharp, serrated knife.
