Hazelnut and Meringue Cake (marängtårta med hasselnötter)

8 servings

80 minutes

Recipe taken from the book "Fikka". There's nothing more Swedish for a birthday celebration than whipped cream. Combined with chocolate, nuts and meringue, as in this recipe, it makes for a truly magical dessert worthy of the biggest celebration. The recipe has been a family favourite for years in Anna's mother Britta's family, who ordered it from the magazine back in the 1970s. To make the cake more interesting, garnish it with blackberries or raspberries, or add a layer of apple sauce in the middle .

Energy value per serving

• Calories: 616.7
• Proteins: 10.5g
• Fats: 38.6g
• Carbohydrates: 54.9g

Ingredients

• Butter: 85 g
• Cane sugar: 247 g
• Chicken egg: 4 pc
• Vanilla extract: 1 tsp
• Milk: 300 ml
• Wheat flour: 160 g
• Baking powder: 1.5 tsp
• Dark chocolate: 57 g
• Roasted hazelnuts: 106 g
• Heavy cream: 300 ml
• Cocoa liqueur: 1.5 tbsp

Cooking steps

1. Preheat the oven to 150 degrees. Grease and flour two 23 cm diameter pans (preferably springform). You can also bake one large rectangular cake and cut it in half into equal squares.

2. Prepare the layers. Beat the butter with sugar (148 g) until smooth. In a separate bowl, beat the egg yolks and add to the butter-sugar mixture along with vanilla and milk. Mix in the flour and baking powder with a spatula until smooth.

   Required ingredients:

   • Butter: 85 g
   • Cane sugar: 247 g
   • Chicken egg: 4 pieces
   • Vanilla extract: 1 teaspoon
   • Milk: 300 ml
   • Wheat flour: 160 g
   • Baking powder: 1.5 teaspoon

3. Divide the dough evenly into two molds and smooth it out. Evenly sprinkle the dough with chocolate chips, then with the main part of hazelnuts.

   Required ingredients:

   • Dark chocolate: 57 g
   • Roasted hazelnuts: 106 g

4. Prepare meringue. Whip egg whites in a large clean bowl until soft peaks form. Gradually add sugar while continuing to whip. Whip until stiff peaks form.

   Required ingredients:

   • Chicken egg: 4 pieces
   • Cane sugar: 247 g

5. Spread the meringue over the layer of nuts and chocolate chips in the molds, smoothing it out. Bake for 40 minutes until the meringue is golden-brown and has a crispy texture. Remove and let cool in the molds.

6. When the cakes cool down, carefully remove them from the molds.

7. Place one layer on a cake stand and cover with whipped cream. Then place the second layer on top and cover with whipped cream again. If you have 1 cup (240 ml) of cream, it will be enough to layer the cakes and cover the top of the cake; if you have 1.5 cups (360 ml), it will also cover the sides. Sprinkle cocoa powder and remaining hazelnuts on top.

   Required ingredients:

   • Heavy cream: 300 ml
   • Cocoa liqueur: 1.5 tablespoon
   • Roasted hazelnuts: 106 g