Hazelnut Meringue Cake with Ice cream is gluten free and completely delicious. Make it ahead of time for a great birthday.
This years favourite cake. Hazelnut Meringue Cake
When my parents were alive, we all celebrated each others birthdays with a day per person. Life has become so much faster and we are all so busy that now we are lucky to meet between months to celebrate the milestones. This month was my sons 17th birthday. He shared this birthday with his cousins one, also 17 and the other 12.
There was some talk regarding the cake element of this birthday meeting. There were three birthdays and this requires three cakes in my opinion. A shared cake is not really very personal is it now? There really is not enough people left in the family to eat three cakes….. but why should the birthday recipient suffer because of that. I did have to remind all that on most other years we had also had a cake per person.
Rainbow cake and Strawberry Sponge with Mascarpone and Chocolate were on the agenda last year
The year before was personal cupcake towers…………..really it was only fair.
Skater has had many kinds of cakes over the years. A beach cake a train station with mountain a skate park a race track several Rainbow cakes ( obviously a hippy child ), and many kinds of ice cream cake. His favourite however, even though he can have anything is always sponge and cream. Note the sponge and cream cup cakes above
Anyway enough digging. These are this years models….
1. The Carrot cake with Cream Cheese and Praline and Pistachios
2. The Chocolate Cake with the birthday boys favourite fruit, Strawberries and some crunchy chocolate pods. The recipe can be found here
3. Flourless Meringue Ice cream cake using Gundowring Ice creams more info here with Raspberry Jelly and Chocolate
Hazelnut Meringue with Ice cream
- 180 gm egg white 6 approximately
- 210 gm castor sugar
- 150 gm hazelnut meal
- 5 ml lemon Juice
- 500 ml ice cream x 2 two flavours, I used Gundowring in Chocolate and Raspberry
- 1 packet jelly crystals
- You will need to use a very high quality ice cream if you are not using homemade. Commercial (cheaper) ice cream is too airy and will not work as well.
- Oven 150 C / 300 F
- You will need to make the jelly for this cake first. Make the jelly according to the packet instructions but use only 1/2 of the liquid to make a very firm jelly you can cut into squares. Set in a brownie tray to make cutting easier. When set into cubes.
To make the Meringue discs
- Use a springform cake tin in any size from 20 cm to 26 cm. Draw circles the size of your cake tin onto baking paper. Spray the paper and put onto a flat baking tray. You will need 2 to 3 trays.
- Beat egg whites until frothy and aerated with a couple of drops of lemon juice.
- Slowly add the sugar beating between each addition until the mixture is thick and glossy and the sugar is dissolved.
- Fold through hazelnut meal. Put the mixture into a piping bag and pipe rounds onto the parchment paper. Alternatively spread into circles with a palet knife approximatly 5 cm thick.
- Bake the circles in a 150 deg oven for approximately 30- 40 min, or until golden and firm. Cool before carefully removing the paper.
- Ideally you will have three circles, however two will work just as well.
Ice cream filling
- You will need 2 x 500ml ice cream, in two flavours
- Chill the cake tin in the freezer. Line with paper.
- Take the icecream out of the freezer and let it warm for 10 minutes or so. Take spoonfuls and quickly cover the base of the meringue, then spread the ice cream without breaking the meringue. Cover with a round of meringue and put back into the freezer for 20 minutes to set and then continue with the other discs and ice cream. When completed cover well and leave to set for at least 2-3 hours
- When ready to serve take out of the freezer and spread with whipped cream, cubes of jelly and chocolate ganache. This can go back into the freezer until required .