Strawberry Hazelnut Gateau

Recipe by Doreen Randal
READY IN: 1hr 45mins
YIELD: 1 cake




  • Beat the egg whites with salt until soft peaks form, gradually add sugar, beat until the sugar is dissolved and mixture is of meringue consistency.
  • Beat in the vinegar and vanilla.
  • Line bases of two 20cm springform pans with greased greaseproof paper which has been lightly dusted with cornflour.
  • Spread meringue mixture evenly into tins.
  • Sprinkle ground hazelnuts evenly over meringue in both tins.
  • With a knife or small spatula, swirl hazelnuts lightly through meringue. Smooth over top of meringue with the back of a spoon.
  • Bake in moderate oven 35 - 40 minutes or until meringue is crisp to touch; release sides of pan, cool on the base of the pan.
  • Chop chocolate. Combine with water in top of double saucepan; stir over simmering water until melted; cool.
  • Remove cakes from bases.
  • Place a layer of meringue on a serving plate, flat side down; spread with a thin layer of chocolate. Spread whipped cream over chocolate. Reserve 4 strawberries, wash and hull the remainder, cut in half, arrange over cream.
  • Spread the underside of second meringue with remaining chocolate mixture, place on top of strawberry layer, chocolate side down.
  • Whip extra cream, cover sides and top of cake and if desired, pipe cream decoratively on top.
  • Arrange reserved halved strawberries on top of cake. Refrigerate until ready to serve. If desired, brush strawberries used for decoration with warmed, sieved strawberry jam to give them a pretty glaze before arranging on cake. Cheers, Doreen Doreen Randal, Wanganui.
  • New Zealand.