Best Strawberry Hazelnut Gateau Recipes

STRAWBERRY HAZELNUT GATEAU

Steps:

• 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.

STRAWBERRY HAZELNUT CAKE

Steps:

• Preheat oven to 180 degrees.
• Grease a deep 20cm round cake tin, line bse with baking paper.
• Beat eggs and sugar in a bowl with an electric mixer until thick and creamy.
• Fold in sifted flour and hazelnuts, pour into prepared tin, bake for 30 minutes or until golden brown and firm in the centre.
• Turn onto wire rack to cool.
• Combine ricotta, jam and strawberries in a food processor or blender, blend until smooth, but with still some strawberry chunks.
• Cut cake horizontially into two, put ricotta mixture on bottom layer, place top on cake.
• Dust top of cake with icing sugar on completion.