Hazelnut meringue cake

Name: Hazelnut meringue cake
Cook time: 40 min
Total time: 40 min
Yield: 20
Ingredients: 250 g soft butter/; 7-10 Tbsp Margarine; 200 g + 200 g sugar; 1/2 Bottle Rum Flavour; 1 pinch Salt; 6 Eggs (Gr. M); 375 g Flour; 1 package Baking Powder; 5-7 tablespoons (approx. 75 ml) Milk; 7-10 Tbsp Fat and breadcrumbs; 7-10 Tbsp Sheet metal; 1 TEASPOON Lemon juice; 100 g ground hazelnuts; 5 tablespoons (50 g) Hazelnut leaves

AUTHOR
Diane Archer

DIFFICULTY
easy

RATING

COOK TIME
40 mins

TOTAL TIME
40 mins

Ingredients

Servings: 20

250 g soft butter/
7-10 Tbsp Margarine
200 g + 200 g sugar
1/2 Bottle Rum Flavour
1 pinch Salt
6 Eggs (Gr. M)
375 g Flour
1 package Baking Powder
5-7 tablespoons (approx. 75 ml) Milk
7-10 Tbsp Fat and breadcrumbs
7-10 Tbsp Sheet metal
1 TEASPOON Lemon juice
100 g ground hazelnuts
5 tablespoons (50 g) Hazelnut leaves

Directions

1
Cream fat, 200 g sugar, flavour and salt. Separate 3 eggs. Stir 3 egg yolks and 3 eggs individually into the fat mass. Mix flour and baking powder and stir in alternately with the milk. spread the dough on a greased baking tray (approx. 35 x 40 cm) sprinkled with breadcrumbs
2
Beat 3 egg whites until stiff. While stirring, add lemon juice and gradually add 200 g sugar. Keep beating until the sugar is dissolved. Fold in ground hazelnuts. Pour the meringue mixture into a piping bag with a smooth perforated spout and spray onto the dough in a grid pattern. Sprinkle cake with hazelnut leaves
3
Bake in a hot oven (electric cooker: 200 °C / convection oven: 175 °C / gas: level 3) for about 20 minutes. Let the cake cool down. Serve with berry compote and vanilla ice cream