Hazelnut meringue cake layered with cream, chocolate, and clementine curd, yummy!
ingredients
cake
3 egg whites
75 g hazel nuts
15 g almonds
1 tsp cacao powder
5 dates
cream
1 dl almonds
1 dl walnuts
1 dl water
1 tblsp coconut oil
clementine curd
juice and peel from 3 clementines
3 egg yolks
2 dates
2 tbsp (30 g) butter
chocolate
10 g dates, peeled, mashed
10 g cacao powder
10 g coconut oil, melted
20 g hot water
Cake: Whip the egg whites to a firm foam. Process the nuts to a flour and add nut flour, cacao powder and peeled and mashed dates to the egg whites. Spread evenly (about 1 -2 cm thickness) on a parchment paper and bake at 175 C for 15 minutes. Let cool.
Cream: Soak nuts at least 4 hours, then process with 1 tblsp coconut oil and 1 dl water (add more if the consistency is to thick) to a cream.
Clementine curd: Peel and mash dates, blend with clementine juice and peel and egg yolks, let run through a sieve for a smoother curd. Add butter, heat up and let simmer until the sauce thickens (stir continuously). Let cool.
Cut the cake in three equal pieces, put on on a plate and spread cream, curd, and chocolate on top, add the next layer and repeat, add the last layer and repeat. (the recipe makes more cream and curd than you may need, save the left overs for an other day, perfect as “cream” in a tomato based sauce!) Store in refrigerator.
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