RECIPE

Hazelnut, Strawberry, and Nutella Gateau Recipe

- by ultimaterecipe10

Looking for a decadent dessert that’s naturally gluten-free? This hazelnut, strawberry, and Nutella gateau is a showstopper! Thin layers of hazelnut meringue cake are sandwiched with whipped cream, Nutella, and fresh strawberries, creating a dessert that’s as delicious as it is beautiful.

Ingredients:

  • For the Meringue:
    • 4 egg whites (yolks not needed)
    • Pinch of salt
    • 1 ¼ cups castor sugar
    • 130g (4 ½ oz) ground hazelnuts (or hazelnut meal)
    • 1 tsp vinegar
    • ½ tsp vanilla essence
    • 2 ½ tbsp black coffee
  • For the Filling and Decoration:
    • 2 cups whipping cream
    • 2 punnets (500g) strawberries (one punnet sliced thinly, the other halved)
    • Nutella (slightly warmed for easy spreading)

Instructions:

  1. Prepare the Meringue:
    • Preheat your oven to 180°C (conventional, no fan). Grease and line two 8-inch springform pans, lightly flouring them for easy release.
    • In a clean, dry bowl, beat the egg whites with a pinch of salt until soft peaks form. Gradually add the sugar, one tablespoon at a time, allowing roughly 10 seconds between each addition. Continue until the meringue is thick, smooth, and glossy.
    • Gently fold in the ground hazelnuts, vinegar, vanilla essence, and coffee with a spatula.
    • Divide the meringue mixture evenly between the prepared pans and bake for around 35 minutes. Once baked, remove from the oven, release the sides of the pans, and let the cakes cool completely.
  2. Prepare the Filling:
    • Whip the cream until thick and fluffy.
    • Slice one punnet of strawberries thinly for the middle layer, and halve the strawberries from the second punnet for decoration.
    • Warm the Nutella in the microwave for 30–60 seconds to make it spreadable.
  3. Assemble the Cake:
    • Place one meringue layer on your serving plate. Spread a thin layer of Nutella over it, followed by a 2cm-thick layer of whipped cream. Top with the sliced strawberries.
    • Place the second meringue layer on top (upside down). Spread it with Nutella and cover the entire cake—sides and top—with the remaining whipped cream. Smooth out any gaps or uneven areas.
  4. Decorate:
    • Arrange the halved strawberries on top. For a rustic look, pile them down the center.
    • Optional: Dust with icing sugar or gently brush the strawberries with warmed strawberry jam for a glossy finish.
  5. Chill:
    • Refrigerate the cake for several hours or, ideally, overnight. This allows the flavors to meld and the cake to firm up, making it easier to slice and serve.
  6. Serve:
    • Enjoy this stunning hazelnut meringue cake! It lasts for several days in the fridge and gets even better over time—but don’t be surprised if it disappears quickly.

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