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White chocolate meringue cake
A delicious, rich white chocolate meringue cake with hazelnuts!
ca 120°C
ca. 60 Min
10 pieces
Ingredients
Ingredients hazelnut meringue:
900 gr
Egg white
1.200 gr
Caster sugar
700 gr
Damco progress powder
200 gr
Hazelnut shavings, lightly roasted
Ingredients filling:
2.000 gr
Butter
800 gr
Pomokrem
600 gr
Chocuise souplesse white
Other ingredients:
Chocuise souplesse neutral
Choco Wafel bites
InstructionsPrintDownload PDF
Instructions for the hazelnut meringue:
- Heat egg white and sugar to 45°C in a fat-free bowl. Mix for 10-15 minutes until you have a firm meringue.
- Fold in Damco progress powder and lightly roasted hazelnut shavings.
- Pipe this batter into 19 cm Ø rings on baking trays covered with baking paper and bake/dry the meringue in the oven.
- Allow the meringue to dry in a drying cabinet if necessary.
Instructions for the filling:
- Turn the butter creamy with the paddle, replace the paddle with the whisk and mix the cream for 25 minutes until light and airy.
- Finally add the melted (but not hot) Chocuise souplesse white and the Pomokrem.
- As soon as the mass is well mixed, stop the machine.
Putting it all together:
- Coat the meringue with Souplesse neutral on both sides and allow to set.
- Place the bottom layer in a ring and pipe a layer of cream on top.
- Pipe cream onto the edges of the ring until full.
- Put the middle slice in place and repeat the steps again.
- Now put the top layer in place, smooth the sides, top with cream and place the cakes in the freezer.
- Allow to freeze and then remove the rings using a burner.
- Fill the bottom edge of the cake with Choco wafel bites for example and finish to your own preference.
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