A delicious Hazelnut Meringue Nutella Cake made with
chocolate sponge cake, Meringue and a Nutella Custard buttercream.
Prepare the Hazelnut Meringue Disks following the recipe HERE.
Follow the recipe HERE to make the buttercream.
Preheat oven to 350F with the rack in the middle. Line a 9-inch baking pan with parchment paper, or line with foil and spray with nonstick spray. Fasten a wet cake strip around the baking pan.
Whip 4 eggs and 3/4 cups sugar with a stand mixer for 15 minutes, or until the ribbon of dough flowing from the whisk doesn't disappear for a couple of seconds.
Add sifted 3/4 cups flour, 1/4 cup cocoa powder and 1 1/2 tsp baking powder in halves, folding carefully after each. Don't worry if the flour is not fully incorporated at this point.
Add 2 tablespoons of melted butter and fold several times to incorporate slightly.
Now add the 1/4 cup dry poppy seeds and fold until just incorporated.
Pour into a parchment-lined 9-inch pan and bake for about 30 minutes at 350F or until a toothpick inserted into the middle comes out clean.
Mix the following ingredients together: 1/4 cup warm water, 1/4 cup granulated sugar, 2 Tbsp Liqueur (I used Amaretto di Amore), 1 Tsp Vanilla Extract.
Peel the parchment paper off the cake. Cut the cake in two even layers horizontally.
Reserve 1 cup of frosting and set aside (this will be used for decorating. Put a dab of frosting onto the serving plate/board.
Add 1/3 more of the frosting, spread into an even layer; add the second meringue disk bottom side up; top with the last 1/3 frosting; put the last chocolate poppy seed layer bottom side up; drizzle with the remaining of the soaking syrup. Fill a pastry bag fitted with a medium french star tip and pipe the frosting in dots, making three circles going from the outside in. Squeeze whatever it left out in the bag and spread in the middle. Top the middle with about 2 cups of fresh raspberries.
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