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Meringue Cake with Mascarpone Cream and Hazelnuts
(0)
80 min
Under an hour
Knuspr-Küche
Diese luftige Baiser-Torte ist ein wahrer Genuss für alle Liebhaber von Nüssen und Schokolade. Knusprige Haselnuss-Baiser-Böden treffen auf eine cremige Mascarpone-Füllung und feine Zartbitterschokolade. Ein elegantes Dessert, das ganz ohne Mehl auskommt und garantiert für Begeisterung sorgt.
Ingredients
Preparation method
Preparation of the Meringue Layers
Lightly toast the hazelnuts in a dry pan until fragrant. Remove the brown skin (e.g., by rubbing them in a kitchen towel) and finely grind the nuts after cooling.
Beat the egg whites with a pinch of salt until stiff, gradually adding the sugar. Finally, carefully fold in the potato starch and ground hazelnuts.
Line two baking sheets with baking paper and draw two circles (approx. 20 cm diameter) on each. Spread the meringue mixture evenly onto the four circles and smooth them out. The circles don't have to be perfect; this gives the cake a rustic look.
240 min
Under an hour
