ADVERTISEMENT
Prepare the Meringue Layers:
Preheat your oven to 300°F (150°C). Line two baking sheets with parchment paper and draw two 8-inch circles on each sheet.
In a large bowl, beat the egg whites with an electric mixer until frothy. Add the cream of tartar and continue to beat until soft peaks form. Gradually add the sugar, one tablespoon at a time, and beat until stiff, glossy peaks form. Gently fold in the vanilla extract and ground hazelnuts.
Divide the meringue evenly among the four drawn circles, spreading it out to the edges. Bake for 25-30 minutes, or until the meringue is dry and crisp. Turn off the oven, prop the door open slightly, and let the meringues cool completely in the oven.
Prepare the Nutella Filling:
In a medium bowl, combine the Nutella and heavy cream. Beat with an electric mixer until light and fluffy.
Assemble the Cake:
Place one meringue layer on a serving plate. Spread a generous layer of Nutella filling over the meringue. Repeat with the remaining meringue layers and Nutella filling, ending with a layer of Nutella on top.
Sprinkle the top of the cake with toasted chopped hazelnuts.
Prep Time: 20 minutes | Cooking Time: 30 minutes | Total Time: 50 minutes | Servings: 8 servings
ADVERTISEMENT
