150 g (5 1/2 oz/ cup) caster (superfine) sugar
140 g (5 oz/1 1/4 cups) hazelnut meal
5 Free-range egg whites
icing (confectioners’) sugar for dusting
Coffee creme
110 g (3 3/4 oz/ 1/2 cup) sugar
90 ml (3 fl oz/3 shots) espresso coffee
One teaspoon of ground cardamom
Five free-range egg yolks
250g (9 oz.) unsalted butter, softened slightly and diced
Method
Preheat the oven to 180°C (350°F). Place a circle of 20 cm (8in) on three sheets of baking paper.
Reserve 55g (2 oz/cup) of the sugar, and mix the rest with the hazelnut meal.
Use an electric mixer to whip the egg whites until they form soft peaks. Mix in the reserved sugar gradually and beat the mixture until it becomes thick and glossy. Add the hazelnut and sifted sugar mixture and fold in quickly.
Divide the mixture into three equal portions. Spread each part on a circle of baking paper to make three meringue rings.
Bake the meringue round for 20-25 minutes or until they are slightly firm to touch. To cool completely, transfer to wire racks. Cool the meringue before you make it. You can store it in airtight containers for up to one week.
Heat the sugar and coffee in a saucepan on low heat to make the coffee cream. Once the syrup has dissolved, could you bring it to a boil for 10 minutes? The temperature should be 112C (234F) if you have a sugar thermometer. Stir in the cardamom and turn off the heat.
Beat the egg yolks in an electric mixer for one minute. Keep the motor on and slowly add the hot syrup. Keep beating for three minutes. Next, add one cube of butter for a while. Mix until the butter is fully incorporated and the cream is light, fluffy, and silky. Allow the creme to cool in the refrigerator for 10 minutes.
Spread the coffee cream evenly (about 1-2 cm or 1/2- 3/4 inches thick) on top of the two meringue rounds using a small spatula. You may have leftover coffee creme. Place one of the topped meringues on top of the other. Finally, complete the cake with the last un-topped meringue. Serve by dusting with icing sugar and cutting into wedges.
