Fragelite- Denmark #72
Fragelite means fragile, which perfectly describes the cake. A hazelnut meringue layer cake with mocha buttercream filling. It's a very light and fluffy cake with a great nutty, mocha taste.
Meringue:
100 g. hazelnuts (found at Whole Foods)
200 g. confectionary sugar
4 egg whites
Mocha Buttercream:
3 egg yolks100 g. confectionary sugar
150 g. salted butter, room temperature
3 tsp. unsweetened cocoa powder
1-1/2 tsp. instant coffee
- Preheat oven 400F. Line 9"x13" pan with parchment paper. Spray lightly with cooking spray (vegetable). Sprinkle with sugar.
- Chop hazelnuts.
- Add 100g. confectionary sugar to nut mixture.
- In a standing mixer, beat egg whites until soft peaks.
- Add the sugar and keep beating until shiny and stiff peaks. (You should be able to turn the bowl upside down.)
- Fold hazelnut mixture into meringue.
- Spread evenly in the pan. Level the top.
- Bake for 2 mins at 400F, then lower the temp to 305F and continue baking for 40mins.
Mocha Buttercream:
- Mix all the ingredients in a bowl and whip until thick and fluffy over a double boiler. (It takes time to get it nice and fluffy.)
- Cut the meringue into 2 equal pieces and spread the buttercream on one layer. Then top it with the other half.
- Sprinkle confectioners' sugar on top and drizzle melted chocolate.
Cut the meringue in two, and place the one part on a cake stand, spread all the buttercream on it in an even layer. Put the other half of the meringue on top. Decorate the cake with some melted chocolate or a sprinkle of confectionary sugar.
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