Hazelnut meringue coffee creme layer cake
Sweet, rich and creamy, this decadent hazelnut meringue coffee creme layer cake is the ultimate indulgent recipe from Kate Gibbs' book, 'Margaret and Me'.
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.nzwomansweeklyfood.co.nz.
Ingredients
- 150 grams caster (superfine) sugar
- 1 1/4 cup (140g) hazelnut meal
- 5 free-range egg whites
- icing (confectioners') sugar, for dusting
- Coffee creme
- 1/2 cup (110g) sugar
- 90 millilitres espresso coffee
- 1 teaspoon ground cardamom
- 560 free-range egg yolks
- 250 grams unsalted butter, softed slightly, diced
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