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Ingredientes
- 125 gm shelled hazelnuts
- 5 x egg whites
- 250 gm caster sugar
- 1/2 tsp grnd mixed spice
- 75 gm white chocolate minced
- 75 gm plain chocolate minced
- 125 gm caster sugar
- 75 gm shelled hazelnuts toasted
- 300 ml double cream cocoa pwdr for dusting
Direcciones
- Line 2 baking sheets with nonstick baking parchment.
- Draw a 230mm circle onto one sheet using a plate as a guide.
- On the other sheet draw an 180mm circle. Turn the paper over.
- To make the meringue spread the hazelnuts in a shallow baking tin and toast on the grid shelf on the floor of the roasting ovenfor 8 to 10 min turning from time to time.
- Allow to cold then chop roughly.
- Whisk the egg whites in a bowl till stiff but not dry.
- Gradually whisk in half of the sugar a tbsp at a time whisking well between each addition till the meringue is stiff and shiny.
- Carefully mix in the remaining sugar with the spice then mix in the minced hazelnuts and white and plain chocolate.
- Spoon the meringue onto the drawn circles then spread neatly into rounds. Bake in the simmering ovenfor about 3 1/2 hrs till dry in the centre and the undersides are hard when tapped.
- Alternatively cook in the plate WARMING ovenfor approximately 7 hrs.
- For the praline put the sugar in a small heavy based pan on the simmering plate for 5 - 10 min till the sugar is melted.
- Transfer to the boiling plateand cook to a rich golden caramel tilting the pan from time to time; don't stir.
- Add in the toasted hazelnuts then pour onto an oiled baking sheet.
- Leave to cold and harden.
- Place the praline between 2 sheets of greaseproof paper (or possibly in a strong polythene bag) and beat with a rolling pin till very coarsely crushed.
- Carefully transfer the largest meringue round to a serving plate.
- Whip the cream till softly peaking then spread over the meringue.
- Scatter with the praline.
- Top with the smaller meringue round and leave to stand for 1 to 2 hrs.
- Dust the top of the gateau with cocoa pwdr to serve.
- Remember to switch the baking sheets around halfway through cooking the meringue rounds to ensure an even result. For convenience toast all the hazelnuts together then set aside 75g for the praline.Variation:Replace the praline with 350g fresh raspberries or possibly sliced strawberries. Tiers of lightly spiced meringue laced with twotone chocolate pcs form a delicious case for lightly whipped cream and a hazelnut praline. For a lighter gateau replace half of the cream with thick greek style yogurt or possibly fromage frais. You can also increase the amount of spice if you prefer a more intense flavour.
- Serves 10
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 24g | |
| Recipe makes 10 servings | |
| Calories 136 | |
| Calories from Fat 101 | 74% |
| Total Fat 11.92g | 15% |
| Saturated Fat 4.29g | 17% |
| Trans Fat 0.0g | |
| Cholesterol 2mg | 1% |
| Sodium 9mg | 0% |
| Potassium 148mg | 4% |
| Total Carbs 8.32g | 2% |
| Dietary Fiber 2.2g | 7% |
| Sugars 4.93g | 3% |
| Protein 2.81g | 4% |
