Why You’ll Love This Recipe
This Hazelnut Meringue Nutella Cake is sure to impress for several reasons:
- Decadent Layers – The chocolate poppy seed cake, hazelnut meringue, and Nutella custard buttercream come together in perfect harmony, creating a deliciously rich and flavorful dessert.
- Perfect Balance of Textures – Between the light meringue, creamy buttercream, and moist cake, each bite offers a satisfying combination of softness, crunch, and smoothness.
- Visually Stunning – With its beautifully stacked layers and decorative meringue topping, this cake is as gorgeous as it is tasty, making it perfect for special occasions.
- Nutella Lover’s Dream – If you’re a fan of Nutella, you’ll love how the smooth, hazelnut-flavored custard buttercream complements the cake and meringue layers.
- Impress Your Guests – This cake may take some time to assemble, but the end result is sure to leave your guests in awe and asking for the recipe.
Ingredients
To make this Hazelnut Meringue Nutella Cake, you’ll need the following ingredients:
For the Hazelnut Meringue:
- 4 large egg whites
- 1 cup granulated sugar
- 1 cup lightly roasted hazelnuts (or any other nut), roughly chopped
- 1/4 cup lightly roasted hazelnuts, chopped (for sprinkling on top)
For the Nutella Custard Buttercream:
- 6 egg yolks
- 1/2 cup granulated sugar
- 1/4 tsp kosher salt
- 1 tablespoon vanilla extract
- 4 tablespoons all-purpose flour
- 2 1/2 cups whole milk, boiling hot
- 1/2 cup Nutella spread
- 6 oz unsalted butter
For the Chocolate Poppy Seed Cake:
- 4 large eggs
- 3/4 cup granulated sugar
- 3/4 cup all-purpose flour
- 1/4 cup cocoa powder
- 1/4 cup dried poppy seeds
- 1 1/2 tsp baking powder
- 2 tablespoons unsalted melted butter
For the Soaking Syrup:
- 1/4 cup warm water
- 1/4 cup granulated sugar
- 2 tablespoons liqueur (such as Amaretto di Amore or Bacardi)
- 1 teaspoon vanilla extract
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
Directions
Follow these steps to make your Hazelnut Meringue Nutella Cake:
Step 1: Make the Hazelnut Meringue
- Prepare the Meringue Disks: Follow the recipe for making the hazelnut meringue disks. This involves beating egg whites with sugar to stiff peaks, folding in chopped hazelnuts, and baking the meringue until golden and crisp. (Full instructions can be found in the linked recipe for the meringue).
Step 2: Make the Nutella Custard Buttercream
- Prepare the Custard: In a saucepan, combine egg yolks, sugar, salt, and vanilla extract. Whisk until smooth, then stir in flour. Gradually add the hot milk, whisking constantly. Heat the mixture until thickened, then remove from heat.
- Add Nutella and Butter: Stir in Nutella and butter until the butter has fully melted and the mixture is smooth and creamy. Set aside to cool to room temperature.
Step 3: Make the Chocolate Poppy Seed Cake
- Prepare the Cake Pan: Preheat the oven to 350°F (175°C). Line a 9-inch round baking pan with parchment paper or foil and spray with nonstick spray.
- Whip the Eggs and Sugar: In a stand mixer, beat 4 eggs and 3/4 cup sugar on high for 15 minutes, until the mixture forms a thick ribbon.
- Add Dry Ingredients: Sift 3/4 cup flour, 1/4 cup cocoa powder, and 1 1/2 tsp baking powder. Fold them into the egg mixture in two additions.
- Add Butter and Poppy Seeds: Gently fold in 2 tablespoons melted butter and 1/4 cup poppy seeds until just incorporated.
- Bake the Cake: Pour the batter into the prepared pan and bake for about 30 minutes, or until a toothpick inserted into the center comes out clean. Cool the cake for 5-10 minutes before inverting it onto a cooling rack to cool completely.
Step 4: Make the Soaking Syrup
- Prepare the Syrup: In a small bowl, mix 1/4 cup warm water, 1/4 cup sugar, 2 tablespoons liqueur, and 1 teaspoon vanilla extract until the sugar dissolves.
Step 5: Assemble the Cake
- Cut the Cake: Once the cake has cooled, use a serrated knife to slice it into two even layers horizontally.
- Prepare the Layers: Place the bottom layer of the cake on a serving plate. Drizzle with half of the soaking syrup.
- Add the Custard Buttercream: Spread 1/3 of the Nutella custard buttercream on top of the first layer.
- Add the Meringue: Place the first hazelnut meringue disk on top of the buttercream, upside down. Press gently to adhere.
- Repeat the Layers: Add 1/3 more of the buttercream, then place the second meringue disk (bottom side up). Spread the remaining buttercream and top with the last cake layer (bottom side up). Drizzle with the remaining soaking syrup.
Step 6: Final Touches
- Decorate: Use a pastry bag fitted with a French star tip to pipe the remaining buttercream in dots, making three circles from the outside in. Fill the center with extra frosting and garnish with fresh raspberries, chopped hazelnuts, or other toppings of your choice.
- Chill: Refrigerate the cake for at least 2 hours to let the layers set and the flavors meld together.
Step 7: Serve
- Serve: Once the cake has chilled and the layers are firm, slice and serve. Enjoy this showstopper with your guests!
Servings and Timing
- Preparation Time: 1 hour
- Cooking Time: 2 hours 30 minutes
- Total Time: 3 hours 30 minutes
- Servings: 12 servings
Variations
- Flavored Syrups: You can swap the Amaretto liqueur with other flavors, like orange liqueur or rum, to complement the Nutella flavor.
- Fruits: Fresh raspberries or strawberries make a lovely addition on top of the frosting, adding both color and freshness.
- Other Nuts: Feel free to substitute the hazelnuts with other nuts, like almonds or walnuts, for a different texture and flavor.
Storage/Reheating
- Storage: Store the Hazelnut Meringue Nutella Cake in the refrigerator, covered, for up to 3 days.
- Reheating: This cake is best served chilled, so no reheating is necessary.
FAQs
1. Can I use a different type of cake for this recipe?
Yes, you can use a different type of cake like vanilla or almond, though the chocolate poppy seed cake pairs particularly well with the Nutella and hazelnut flavors.
2. Can I make this cake ahead of time?
Yes, you can prepare the components in advance and assemble the cake the day before serving for maximum flavor and ease.
3. Can I make this cake gluten-free?
To make the cake gluten-free, substitute the all-purpose flour with a gluten-free flour blend.
4. Can I make this cake without the meringue?
Yes, you can skip the meringue and still have a delicious layered cake. Just ensure the Nutella custard buttercream is thick enough to hold the layers together.
5. Can I freeze this cake?
Yes, you can freeze the cake before frosting. Wrap it tightly in plastic wrap and foil, and freeze for up to 3 months. Thaw before assembling and frosting.
Conclusion
Hazelnut Meringue Nutella Cake is a stunning dessert that will captivate your taste buds and impress your guests. With its layers of rich Nutella buttercream, chocolate cake, and hazelnut meringue, it’s a perfect treat for special occasions or a weekend indulgence. The combination of flavors and textures makes this cake a true masterpiece that everyone will rave about!
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Hazelnut Meringue Nutella Cake: A Heavenly Layered Delight
- Total Time: 3 hours 30 minutes
- Yield: 12 servings
Description
Hazelnut Meringue Nutella Cake is a decadent, layered dessert featuring a chocolate poppy seed cake, hazelnut meringue, and Nutella custard buttercream. A perfect balance of textures and flavors, this cake is a showstopper at any celebration.
Ingredients
4 large egg whites
1 cup granulated sugar
1 cup lightly roasted hazelnuts (or any other nut), roughly chopped
1/4 cup lightly roasted hazelnuts, chopped (for sprinkling on top)
6 egg yolks
1/2 cup granulated sugar
1/4 tsp kosher salt
1 tablespoon vanilla extract
4 tablespoons all-purpose flour
2 1/2 cups whole milk, boiling hot
1/2 cup Nutella spread
6 oz unsalted butter
4 large eggs
3/4 cup granulated sugar
3/4 cup all-purpose flour
1/4 cup cocoa powder
1/4 cup dried poppy seeds
1 1/2 tsp baking powder
2 tablespoons unsalted melted butter
1/4 cup warm water
1/4 cup granulated sugar
2 tablespoons liqueur (such as Amaretto di Amore or Bacardi)
1 teaspoon vanilla extract
Instructions
- Prepare the Hazelnut Meringue: Beat egg whites with sugar to stiff peaks. Fold in chopped hazelnuts and bake the meringue disks until golden and crisp.
- Make the Nutella Custard Buttercream: Whisk egg yolks, sugar, salt, and vanilla extract with flour. Gradually add hot milk and cook until thickened. Stir in Nutella and butter until smooth. Set aside to cool.
- Make the Chocolate Poppy Seed Cake: Whisk eggs and sugar, then fold in sifted dry ingredients and melted butter. Bake at 350°F (175°C) for 30 minutes.
- Prepare the Soaking Syrup: Mix warm water, sugar, liqueur, and vanilla extract until the sugar dissolves.
- Assemble the Cake: Slice the cake into layers, drizzle with syrup, and add Nutella custard buttercream between the layers. Place meringue disks and top with more buttercream.
- Final Touches: Decorate with frosting, garnish with fresh raspberries, and refrigerate for 2 hours before serving.
Notes
For an extra flavor boost, try adding balsamic vinegar to the cranberry mixture in the buttercream.
Use a different sweetener like maple syrup or agave for variations in flavor.
If you’re avoiding gluten, substitute the all-purpose flour with a gluten-free flour blend.
- Prep Time: 1 hour
- Cook Time: undefined
- Category: Dessert
- Method: Baking, Whisking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 550
- Sugar: 35g
- Sodium: 120mg
- Fat: 32g
- Saturated Fat: 15g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 54g
- Fiber: 2g
- Protein: 6g
- Cholesterol: 95mg
