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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 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:

  1. Heat egg white and sugar to 45°C in a fat-free bowl. Mix for 10-15 minutes until you have a firm meringue.
  2. Fold in Damco progress powder and lightly roasted hazelnut shavings.
  3. Pipe this batter into 19 cm Ø rings on baking trays covered with baking paper and bake/dry the meringue in the oven.
  4. Allow the meringue to dry in a drying cabinet if necessary.

Instructions for the filling:

  1. Turn the butter creamy with the paddle, replace the paddle with the whisk and mix the cream for 25 minutes until light and airy.
  2. Finally add the melted (but not hot) Chocuise souplesse white and the Pomokrem.
  3. As soon as the mass is well mixed, stop the machine. 

Putting it all together:


  1. Coat the meringue with Souplesse neutral on both sides and allow to set.
  2. Place the bottom layer in a ring and pipe a layer of cream on top.
  3. Pipe cream onto the edges of the ring until full.
  4. Put the middle slice in place and repeat the steps again.
  5. Now put the top layer in place, smooth the sides, top with cream and place the cakes in the freezer.
  6. Allow to freeze and then remove the rings using a burner.
  7. Fill the bottom edge of the cake with Choco wafel bites for example and finish to your own preference.



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