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If you’re searching for a show-stopping dessert that combines crunchy, creamy, and chocolatey layers into one harmonious bite, the Hazelnut Meringue Nutella Cake Recipe is your new best friend. This cake is a heavenly layered delight where crisp hazelnut meringue meets a luscious Nutella custard buttercream, all balanced perfectly atop a moist chocolate poppy seed cake. Each element contributes a unique texture and flavor, making this recipe as memorable as it is delicious. Sharing this cake feels like sharing a treasure, and once you try it, you’ll understand why it’s become one of my favorite indulgences to make for special occasions or just when you need a little extra joy in your day.
Ingredients You’ll Need
Gathering your ingredients for this cake is straightforward, and each one plays an essential role in shaping the final masterpiece. From the airy egg whites that turn into crispy meringue layers, to the rich Nutella and butter that create a velvety custard, every component has a purpose that contributes to the texture, flavor, and enticing appearance of the cake.
- 4 large egg whites: These create the light, crisp meringue that adds a delightful crunch to the cake.
- 1 cup granulated sugar: Provides sweetness and structure to the meringue, stabilizing it beautifully.
- 1 cup lightly roasted hazelnuts, roughly chopped: Adds nutty flavor and texture to the meringue layers.
- 1/4 cup lightly roasted hazelnuts, chopped: Used as a charming sprinkle that adds crunch and visual appeal on top.
- 6 egg yolks: Essential for making the rich custard base of the Nutella buttercream.
- 1/2 cup granulated sugar: Sweetens the custard and balances the strong hazelnut and chocolate flavors.
- 1/4 teaspoon kosher salt: Enhances and deepens all the flavors in the custard.
- 1 tablespoon vanilla extract: Infuses warmth and aroma into both custard and soaking syrup.
- 4 tablespoons all-purpose flour: Thickens the custard to the perfect creamy consistency.
- 2 1/2 cups whole milk, boiling hot: Helps cook and thicken the custard while adding creaminess.
- 1/2 cup Nutella spread: The star ingredient that brings deep, irresistible hazelnut-chocolate flavor.
- 6 ounces unsalted butter: Adds richness and smooth texture to the custard buttercream.
- 4 large eggs: The base for the chocolate poppy seed cake, contributing structure and moisture.
- 3/4 cup granulated sugar: Sweetens the chocolate cake while helping with a tender crumb.
- 3/4 cup all-purpose flour: The foundation of the cake’s soft and fluffy texture.
- 1/4 cup cocoa powder: Gives the cake its deep chocolate flavor and gorgeous color.
- 1/4 cup dried poppy seeds: Adds a subtle crunch and unique nutty note to the chocolate cake.
- 1 1/2 teaspoons baking powder: Leavens the cake for a light, airy crumb.
- 2 tablespoons unsalted melted butter: Adds extra moisture and richness to the batter.
- 1/4 cup warm water: Used to prepare the soaking syrup, softening the cake layers perfectly.
- 1/4 cup granulated sugar (for syrup): Sweetens the soaking syrup and helps keep the cake moist.
- 2 tablespoons liqueur (such as Amaretto di Amore or Bacardi): Adds a sophisticated, boozy hint that elevates the overall flavor profile.
- 1 teaspoon vanilla extract (for syrup): Brings harmony and depth to the soaking liquid.
How to Make Hazelnut Meringue Nutella Cake Recipe
Step 1: Prepare the Hazelnut Meringue
Start by whipping those egg whites until they hold stiff peaks—this is the magic that gives your meringue a beautiful, airy structure. Gradually add sugar to stabilize the mixture while you whip it to a glossy perfection. Gently fold in the chopped toasted hazelnuts, being careful not to deflate the fluffiness. Then, shape the mixture into disks and bake them until they develop that gorgeous golden hue and a crisp texture you’ll love biting into. These layers are what make this cake so texturally intriguing.
Step 2: Make the Nutella Custard Buttercream
While the meringue cools, whisk together egg yolks, sugar, salt, and vanilla until pale and creamy. Incorporate the flour to help thicken your custard. Slowly add the boiling hot milk in a steady stream, whisking continuously to avoid lumps. Cook this mixture gently on the stove until it thickens into a luscious custard. The final touch? Stir in the Nutella and butter until everything melts together into a silky smooth and rich custard buttercream. Let it cool so it’s perfect for layering.
Step 3: Bake the Chocolate Poppy Seed Cake
Whisk the eggs and sugar until light and fluffy to create a tender crumb. Sift together the flour, cocoa powder, poppy seeds, and baking powder, then gently fold these dry ingredients into the egg mixture. Add the melted butter for extra moisture and richness. Pour the batter into a prepared pan and bake at 350°F (175°C) for about 30 minutes, until a toothpick inserted comes out clean. This chocolate poppy seed cake forms the flavorful base of your masterpiece.
Step 4: Prepare the Soaking Syrup
Combining warm water, sugar, liqueur, and vanilla is the secret to keeping your cake layers moist and infused with subtle aromatic notes. Stir until the sugar dissolves completely, then set it aside—this syrup will gently soak into the cake layers making each forkful melt-in-your-mouth good.
Step 5: Assemble the Cake
Now comes the fun part: assembly. Once your cake has cooled, slice it horizontally into even layers. Generously drizzle each layer with the soaking syrup to keep it moist and flavorful. Spread a thick layer of Nutella custard buttercream between the layers, creating a rich, luscious filling. Carefully place the crispy hazelnut meringue disks on top and cover with more buttercream for that creamy finish. This layering creates a stunning textural contrast that is truly unforgettable.
Step 6: Final Touches
The finishing details make all the difference. Add decorative swirls of frosting on top, sprinkle with extra chopped hazelnuts for crunch, and if you’re feeling fancy, a few fresh raspberries add a pop of color and tartness. Refrigerate the cake for at least two hours to let all the flavors meld and the buttercream firm up. Then prepare to wow your guests with every forkful.
How to Serve Hazelnut Meringue Nutella Cake Recipe
Garnishes
A simple dusting of powdered sugar over the top can look elegant and hint at the sweetness inside. Fresh raspberries or a handful of toasted hazelnuts scattered on the frosting bring visual excitement and an extra layer of flavor. You can also drizzle a little melted Nutella or chocolate sauce for a decadent finishing touch.
Side Dishes
This cake pairs wonderfully with a light, refreshing accompaniment such as a bowl of fresh berries or a scoop of vanilla bean ice cream. If you want to elevate the dessert experience, a small glass of nutty liqueur or a cup of freshly brewed espresso will complement the Hazelnut Meringue Nutella Cake Recipe beautifully.
Creative Ways to Present
For an impressive presentation, serve slices on elegant plates with a drizzle of raspberry coulis or chocolate ganache around the edge. You could even turn this into a layered dessert jar for individual servings at parties, layering broken meringue pieces, cake crumbs, and cream in clear glasses. This makes the fantastic components shine and adds a whimsical touch.
Make Ahead and Storage
Storing Leftovers
Because of the delicate meringue layers, it’s best to store leftover Hazelnut Meringue Nutella Cake Recipe in the refrigerator, covered loosely with parchment paper and then plastic wrap to avoid moisture from softening the crisp hazelnut meringue. It will stay fresh for 2-3 days, though the texture is best enjoyed on day one.
Freezing
If you need to make this ahead of time, you can freeze the cake after assembly but before adding the final garnishes. Wrap it tightly in plastic wrap and aluminum foil to protect it from freezer burn. When ready to enjoy, thaw in the refrigerator overnight for the best texture and flavor retention.
Reheating
Because this cake is best served cool, reheating is generally not recommended. However, if you want to slightly warm it, allow it to sit at room temperature for 20-30 minutes before serving to take the chill off without compromising the crispness of the meringue or the richness of the buttercream.
FAQs
Can I use other nuts instead of hazelnuts?
Absolutely! While hazelnuts complement Nutella perfectly, you can experiment with almonds, pecans, or walnuts to put your own twist on the Hazelnut Meringue Nutella Cake Recipe. Just toast them lightly to bring out their flavor and maintain that crunchy texture in the meringue.
How do I know when the meringue is perfectly whipped?
You want the egg whites to form stiff peaks that hold their shape firmly when you lift the beaters. The mixture should be glossy and not grainy, and when you tilt the bowl, it should not slide around easily. This ensures your meringue will bake into a crisp, stable layer.
Can I prepare parts of this cake in advance?
Yes! You can make the meringue disks and Nutella custard buttercream a day ahead and store them properly. The chocolate poppy seed cake can also be baked a day early and wrapped tightly. Just assemble and garnish the day you plan to serve for best results.
What is the best way to slice this cake without breaking the meringue layers?
Use a sharp serrated knife and cut slowly with a gentle sawing motion. Refrigerate the cake beforehand to firm up the layers, which makes slicing cleaner and prevents the fragile meringue from crumbling too much.
Can I make this cake nut-free?
Since hazelnuts and Nutella are central to flavor and texture here, nut substitutions change the character of the dessert significantly. But for a nut-free version, you might swap Nutella for a chocolate spread without nuts and use seeds like sunflower or pumpkin instead of hazelnuts in the meringue, though expect a different taste and texture.
Final Thoughts
The Hazelnut Meringue Nutella Cake Recipe is more than just a dessert; it’s an experience that brings together textures and flavors in an unforgettable way. Whether you’re celebrating a special occasion or simply indulging yourself on a weekend afternoon, this cake promises moments of pure bliss. I warmly encourage you to try it out—baking this cake might just become one of your favorite kitchen adventures, and sharing it with loved ones is the sweetest reward.
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Hazelnut Meringue Nutella Cake Recipe
- Prep Time: 1 hour
- Cook Time: 1 hour (combined baking times for meringue and cake layers)
- Total Time: 2 hours (including cooling and refrigeration time)
- Yield: 12 servings
- Category: Dessert
- Method: Baking
- Cuisine: European
Description
Hazelnut Meringue Nutella Cake is a delightful layered dessert combining crunchy hazelnut meringue, rich Nutella custard buttercream, and moist chocolate poppy seed cake layers soaked in a fragrant liqueur syrup. This cake offers a heavenly balance of textures and flavors perfect for special occasions.
Ingredients
Hazelnut Meringue
- 4 large egg whites
- 1 cup granulated sugar
- 1 cup lightly roasted hazelnuts (or any other nut), roughly chopped
- 1/4 cup lightly roasted hazelnuts, chopped (for sprinkling on top)
Nutella Custard Buttercream
- 6 egg yolks
- 1/2 cup granulated sugar
- 1/4 tsp kosher salt
- 1 tablespoon vanilla extract
- 4 tablespoons all-purpose flour
- 2 1/2 cups whole milk, boiling hot
- 1/2 cup Nutella spread
- 6 oz unsalted butter
Chocolate Poppy Seed Cake
- 4 large eggs
- 3/4 cup granulated sugar
- 3/4 cup all-purpose flour
- 1/4 cup cocoa powder
- 1/4 cup dried poppy seeds
- 1 1/2 tsp baking powder
- 2 tablespoons unsalted melted butter
Soaking Syrup
- 1/4 cup warm water
- 1/4 cup granulated sugar
- 2 tablespoons liqueur (such as Amaretto di Amore or Bacardi)
- 1 teaspoon vanilla extract
Instructions
- Prepare the Hazelnut Meringue: Beat the egg whites with sugar until stiff peaks form, ensuring the mixture is glossy and stable. Gently fold in the roughly chopped roasted hazelnuts. Spread the mixture into disks on a baking sheet and bake until golden and crisp, creating crunchy meringue layers.
- Make the Nutella Custard Buttercream: In a bowl, whisk together egg yolks, sugar, kosher salt, and vanilla extract along with flour. Gradually add the boiling hot milk while whisking continuously, then cook the mixture over medium heat until thickened into a custard. Remove from heat, stir in Nutella spread and unsalted butter slowly until smooth and creamy. Allow it to cool to room temperature.
- Make the Chocolate Poppy Seed Cake: Whisk eggs and sugar until light and fluffy. Sift together flour, cocoa powder, dried poppy seeds, and baking powder, then fold gently into the egg mixture. Add melted butter and incorporate thoroughly. Pour the batter into a prepared pan and bake at 350°F (175°C) for approximately 30 minutes until a toothpick comes out clean.
- Prepare the Soaking Syrup: Mix warm water, granulated sugar, liqueur, and vanilla extract in a small bowl until the sugar completely dissolves, creating a fragrant syrup for soaking the cake layers.
- Assemble the Cake: Once the chocolate cake has cooled, slice it horizontally into even layers. Drizzle each layer generously with the soaking syrup. Spread Nutella custard buttercream between each layer to create luscious filling. Place the baked hazelnut meringue disks between layers and on top, adding crunch and flavor contrast.
- Final Touches: Use remaining buttercream to frost the top and sides of the assembled cake. Garnish with chopped hazelnuts on top and fresh raspberries for a beautiful presentation. Refrigerate the cake for at least 2 hours before serving to allow flavors to meld and the cake to set.
Notes
- Use room temperature eggs to achieve the best meringue and cake texture.
- Ensure the milk is boiling hot when making the custard to help it thicken properly.
- Allow each cake layer to cool completely before slicing to prevent crumbling.
- You can substitute Amaretto with another nutty or vanilla-flavored liqueur if desired.
- The cake keeps well refrigerated for up to 3 days and can be made a day in advance for enhanced flavor.
