Ingredients:
Nut Meringue Layers:
- 6 large egg whites
- 200 g sugar
- 200 g ground hazelnuts
- 1 tsp vanilla extract
- 1 tbsp flour (optional, for stability)
Buttercream Filling:
- 200 g unsalted butter, softened
- 150 g powdered sugar
- 2–3 tbsp strong coffee or espresso
- 50 g dark chocolate, melted and cooled
Glaze:
- 50 g dark chocolate
- 1 tbsp butter
Instructions:
- Prepare Meringue Layers:
- Preheat oven to 160°C (320°F).
- Beat egg whites until soft peaks form. Gradually add sugar while continuing to beat until stiff, glossy peaks form.
- Gently fold in ground hazelnuts, vanilla, and flour if using.
- Spread mixture evenly into 3–4 round cake pans lined with parchment.
- Bake 20–25 minutes until lightly golden. Cool completely.
- Make Buttercream:
- Beat butter with powdered sugar until fluffy.
- Add coffee and melted chocolate, beat until smooth.
- Assemble Cake:
- Place the first meringue layer on a serving plate. Spread a layer of buttercream.
- Repeat with remaining layers, finishing with buttercream on top and sides.
- Chocolate Glaze:
- Melt chocolate with butter. Pour over the top of the cake and smooth with a spatula.
- Chill & Serve:
- Refrigerate at least 2–3 hours before slicing to let flavors meld.
Would you like me to make a long, step-by-step version with tips for perfect layers and smooth buttercream?
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