Meringue cake with pears, cream, hazelnuts and chocolate sauce
8 servings
90 minutes
Pear meringue cake with cream, nuts and chocolate sauce is an exquisite dessert of European cuisine that combines lightness, tenderness and rich flavor. This dessert has its roots in the French tradition of making meringue but gains a unique identity through the combination of fragrant pears, thick chocolate sauce and crunchy nuts. The lightness of the meringue contrasts with the richness of the cream and chocolate, creating a harmony of flavors. The nuts add textural depth while citrus zest provides a hint of freshness. This cake is perfect for festive occasions; it impresses not only with its flavor notes but also with its elegant appearance. It can be served immediately after preparation to enjoy the perfect balance of sweetness and creamy tenderness.
1
Preheat the oven to 150 degrees. Place baking paper at the bottom of the baking tray. The tray should be approximately 40x25 cm in size.
2
Separate the egg whites. Make sure there are no small pieces of shell or yolk in them. Whip the whites with a mixer until they form stiff peaks. While continuing to whip, gradually add sugar and a pinch of salt. Whip at maximum speed for another 7-8 minutes until the meringue mixture is white and glossy. To check if you've whipped enough, take a small piece of the mixture with your fingers - if it feels completely soft and tender, it's ready; if you feel granules, keep whipping.
- Chicken egg: 4 pieces
- Yellow sugar: 200 g
- Sea salt: pinch
3
Stick small drops of meringue at each corner of the paper, then attach it to the tray. Scrape all the mixture onto the paper. Swirl and spread the mixture on the surface in a rectangle shape about the size of an A4 sheet. Place in a preheated oven and bake for 1 hour or until the outside is crispy and the inside is slightly soft and sticky meringue. Meanwhile, bake the hazelnuts in the oven (in a separate tray) for 1 hour or until they turn golden-brown.
- Hazelnuts: 100 g
4
Cut the pear halves into three pieces. Mix half of the syrup with ginger in a sauce pan and gently bring to a boil over medium heat. Reduce the heat and add chocolate to the saucepan, stirring until fully melted.
- Ginger: 2 pieces
- Canned Pears in Light Syrup: 800 g
- Dark chocolate: 200 g
5
Remove the meringue and nuts from the oven and let them cool.
6
Whip the cream with powdered sugar and vanilla seeds until the cream forms soft peaks. Crush the nuts (you can use a hammer or knife inside a towel) and sprinkle half of them on top of the meringue. Spread the whipped cream on top and drizzle with chocolate sauce. If the sauce has thickened, melt it again in a water bath.
- Heavy cream: 400 ml
- Powdered sugar: 50 g
- Vanilla pod: 1 piece
7
Arrange most of the pear pieces on top. Mix the remaining ones with a little cream and spread on the meringue. Drizzle with more chocolate sauce, then sprinkle the remaining nuts and grate the orange zest.
- Canned Pears in Light Syrup: 800 g
- Orange zest: 1 piece
- Dark chocolate: 200 g
- Hazelnuts: 100 g
8
Serve immediately after preparation. If you prepare in advance, get the components ready and assemble the cake just before serving.