Gluten Free Hazelnut and Chocolate Meringue Layer Cake
Pre-heat the oven.
Cut three 25cm/10” square of parchment and use them to line the base and sides of three 20cm/8” round cake tins without trimming off the excess.
Put the nuts into a food processor and chop them into small cubes. Transfer the nuts to a large oven tray, spread them out evenly and bake for 6-8 minutes until lightly toasted.
Tip the nuts into a bowl, add the caster sugar and cornflour and stir to combine.
Put the egg whites into a glass or metal mixing bowl and whisk until stiff.
Sieve the icing sugar into the bowl, a spoon at a time, beating after each addition.
Using a metal spoon gently fold in the prepared nut mixture.
Divide the mixture between the prepared tins and smooth the tops.
Bake for 45-50 minutes.
Remove the tins from the oven and holding the layer of parchment, lift the warm cakes from their tins and leave them to cool.
Break the chocolate into squares and put them into a mixing bowl.
Put the cream into a saucepan and heat it gently. As soon as bubbles start to appear remove the pan from the heat and pour the cream onto the chocolate.
Stir until the chocolate has all melted into the cream.
Add the syrup, stir to combine and leave to cool for 10 minutes.
Divide the mixture between two of the cake layers, spreading it out to the edges.
Place one of these layers on top of the other and the third layer on top.
Sieve the topping icing sugar over the top for decoration.
Makes 1 cake
Large oven tray, 3x20cm/8” round cake tins
190°C, Fan 170°C, 375°F, Gas 5
Free from Gluten, Soya
Doves Farm Foods Ltd ©