{recipe} vanilla coffee hazelnut meringue cake
Chewy and aromatic with coffee, hazelnuts, vanilla and cardamom, delicate rose just playing a small role, this gorgeous gateau is simple to make. I think you're going to love this cake. I truly had a slice of this for breakfast this morning, with a strong little espresso shot for good measure (we'd run out of porridge oats, but still...). The cake has a crunchy exterior which gives way to a chewy centre.
I developed this recipe to highlight Nespresso's Vanilio capsules, now part of its permanent collection. I've been working with Nespresso and Justine Schofield on this because frankly I've never made a better coffee at home. And then I started cooking with it. The Vanilio capsules are infused with vanilla, obviously, and the flavour gently pulls everything together. Stay in tune this week as I'll be running Justine's recipe for Rum Babas very soon, it's amazing!
Vanilla coffee crème hazelnut meringue gateau
Nespresso Vanilio gives the butter crème in this French-inspired hazelnut meringue gateau an elegant, aromatic twist. Vanilla is a beautiful companion to hazelnut and coffee, and the individual flavours complement each other without overpowering. You can make the meringue and vanilla coffee crème a day ahead, then assemble an hour or so you’re ready.
Hazelnut meringue
2/3 cup caster sugar
1 1/4 cups ground hazelnuts
5 egg whites
1 quantity coffee butter crème (see below)
3 tbsp dried rose petals
Icing sugar, for dusting
Vanilla coffee butter crème
1/2 cup sugar
Three espresso shots of Nespresso Vanilio coffee (1/2 cup)
1 tsp ground cardamom
5 egg yolks
250g unsalted butter, softened slightly, cut into cubes
Have ready three baking trays, each lined with baking paper on which has been marked a 20cm circle. Preheat the oven to moderate 180C. Sift the sugar, reserving 3 tablespoons, and ground hazelnuts together.
Whisk the egg whites in an electric mixer until stiff peaks form. Beat in the reserved 3 tablespoons of sugar until the mixture is thick and glossy. Fold in the sifted sugar and nut mixture quickly and lightly.
Divide the mixture into three and spread on the baking paper circles neatly to form three meringue rounds. Bake in the preheated oven for 20-25 minutes, or until slightly firm to the touch. Remove to wire racks to cool completely. If making meringue ahead, cool and store in airtight containers now.
Meanwhile, make the coffee butter crème. Dissolve the sugar in the coffee in a small saucepan over a very gentle heat, then bring to a simmer, boiling until the syrup falls in a thread from the spoon, about 10 minutes - if you have a sugar thermometer it should read 112C. Turn off the heat and stir in the cardamom.
In an electric beater, beat the yolks for 1 minute. While still beating, add the hot syrup in a very low stream. Continue beating 3 minutes, then add one cube of butter at a time with beaters still running. Beat until thoroughly incorporated and butter crème is light, fluffy and silky. If it seems too soft, chill in refrigerator for 10 minutes.
To assemble, spread butter crème evenly, with about 1-2cm thickness, on top of two of the meringue rounds with a small spatula. You may have butter crème left over. Lay one of the two meringues on top of the other, then top with the final (un-topped) meringue. Dust with icing sugar and sprinkle over rose petals to serve.
Today is the last day for you to pick your favourite Variations flavour in The Great Nespresso Flavour Debate. There’s the bitter and dark chocolate flavour, Ciocattino is reminiscent of a square of dark chocolate. Then Caramelito has a sweet flavour, and evokes the creaminess of soft toffee. Like Nespresso on Facebook and join celebrity chefs Alessandro Pavoni, Justine Schofield and Darren Purchese to win a share of prizes valued at $5,000. At the same time, Nespresso will give Club Members (are you one?) the opportunity to vote on the next Limited Edition flavour from a choice of aromas. At the end of the year, The Club Favourite will become available for a limited time. Join the debate today (and let’s be honest the lovely simple flavours of Vanilio). Find out more on Twitter too, using the hashtag #FlavourDebate.
Photographs and recipes by Kate Gibbs.