Cinnamon Hazelnut Meringue Cake

    3 hours 15 minutes

    A tall tower of cinnamon and hazelnut meringue stacked with whipped cream in the centre then topped with chocolate. Takes a while, but worth the wait.

    5 people made this

    Serves: 12 

    • 6 egg whites
    • 215g white sugar
    • 3/4 cup (85g) sifted icing sugar
    • 1/2 teaspoon ground cinnamon
    • 1 tablespoon cornflour
    • 3/4 cup hazelnuts, ground
    • Filling
    • 125g dark cooking chocolate, chopped
    • 1 1/4 cups (315ml) cream
    • 1 tablespoon sifted icing sugar
    • 1 teaspoon cocoa powder

    Preparation:15min  ›  Cook:3hours  ›  Ready in:3hours15min 

    1. Preheat oven to 125 degrees C. Line three baking trays with baking paper. With a pencil draw 5 circles 22cm in diameter on the baking paper. It is best to trace around a cake tin or large saucepan.
    2. In a large clean bowl whisk the egg whites until soft peaks form. Gradually add the white sugar and beat until stiff peaks form.
    3. Sift together the icing sugar, cinnamon and cornflour then toss them together with the ground hazelnuts. Carefully fold them into the egg white mixture.
    4. Divide the mixture evenly between the 5 circles and spread the meringue out to the edge of the drawn circle. Bake for 3 to 4 hours in the preheated oven until the meringue is completely dried out. Cool on wire racks.
    5. Melt the chocolate over a boiling saucepan until smooth. Spread over baking paper into a 30x22cm rectangle. When the chocolate is set cut the rectangle crosswise into 10-2cm strips. Cut 8 of the strips into thirds. Cut the remaining strips into fourths. Set aside.
    6. To make the filling whip the cream with the 1 tablespoon of icing sugar until stiff. Spread whipped cream over all of the meringue layers. Using one of your prettiest plates, stack the layers on top of one another. Use 2/3 of the remaining whipped cream to spread around the outside edge of the cake. Put the rest of the whipped cream into a pastry bag and pipe rosettes around the edge. Place the 24 long chocolate strips vertically around the sides of the cake. Arrange the remaining pieces of chocolate on the top in the design of your choice. Dust the cake with cocoa powder for a dramatic finish, and serve as soon as possible, as the meringue will soak up moisture from the whipped cream.

    Recently Viewed

    Reviews and Ratings
    Global Ratings:

    Reviews in English (3)


    I made this recipe for some friends, and they loved it. The down side is the prep/cooking time. Also, due to oven space, I divided the meringue into only 3 (larger) layers.  -  01 Dec 2000  (Review from Allrecipes USA and Canada)


    This was a big hit. I used about two cups of cream to have thicker layers in between. The chocolate ribbons made for a nice presentation. My meringues weren't exactly the same size, so it wasn't perfect, but it still looked and tasted delicious. A really nice gluten free dessert.  -  13 Jan 2006  (Review from Allrecipes USA and Canada)


    I made this as part of mis7up's fergotten treasure blog for my DH birthday. As he is celiac, all ingredients worked well. We loved this and the bit of cinnamon made it taste like "christmas" as my DS stated! Will be made again!  -  19 Dec 2011  (Review from Allrecipes USA and Canada)