Summer, autumn, winter, spring… Meringue cake is always a good idea. With this recipe, all you need to do is choose berries after the season and Voilà, you’ve got the perfect cake for every occasion. Bon appetit!

Recipe

You will need:

For the meringue:
1 cup hazelnuts
7 egg whites
450 g caster sugar
100 g dark chocolate 70%
1 pinch of salt

For the filling and decoration:
2 cup heavy cream
2 tsp vanilla
Blueberry
Pomegranate seeds
Caster sugar
1 egg white

TIP!

Make the meringue the day before and let it stand in the oven with an open door. That way it’s easy and quick to put together when you have guests.
How to:

1. Roast hazelnuts in a dry frying pan until they begin to darken. Rub the skin of in a towel. Save half of the nuts for decoration and chop the rest.

2. Preheat the oven to 150C (300F)

3. Mix egg white, caster sugar and salt in a stainless steel bowl.

4. Put the bowl above boiling water without touching it. Beat by hand until the sugar is completely dissolved and the meringue is about 60-65 degrees(120-130F)

5. Remove the bowl from the water and whisk meringue at high speed with an stand mixer until cool and very stiff.

6. Melt the chocolate and mix it gently with the meringue so that the meringue becomes striped.

7. Divide the meringue evenly into to circles, 18cm diameter, on a baking plate covered by baking paper

8. Bake for about 1 hour, the meringue should be a little chewy in the middle. Let cool completely.

9. Dip the blueberries in lightly beaten egg white. Roll them in caster sugar. Set aside and let dry.

10. Whip the cream with vanilla sugar. Add a layer of whipped cream on one completely cooled layer of meringue Add the other layer of meringue and top with whipped cream. Finish by decorating with blueberry, pomegranate seeds and nuts.