Black Forest Crepe Meringue Cake

A community recipe by susanvs

Not tested or verified by Nigella.com

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Introduction

Try, eat, and make it again and again. Just remember that the initial layers must be thin - or else it is difficult to cut.

For US measures and ingredient names, use the toggle at the top of the ingredients list.

Ingredients

Serves: 0

Metric U.S.

14 crepes (approx 22cm)
250 millilitres cherry jam (or berry jam, somewhat heated)
10 millilitres cherry liqueur
200 grams dark chocolate (grated)
125 grams hazelnuts (roasted, skins removed and finely chopped)
250 millilitres whipped cream
4 large egg whites
125 millilitres caster sugar

14 crepes (approx 22cm)
9 fluid ounces cherry jam (or berry jam, somewhat heated)
fluid ounce cherry liqueur
7 ounces bittersweet chocolate (grated)
4⅖ ounces hazelnuts (roasted, skins removed and finely chopped)
9 fluid ounces whipped cream
4 large egg whites
4 fluid ounces superfine sugar

Method

Black Forest Crepe Meringue Cake is a community recipe submitted by susanvs and has not been tested by Nigella.com so we are not able to answer questions regarding this recipe.

Preheat oven to 200°C. Put one pancake on an ovenproof serving plate.

Mix preserve / jam and liqueurs and smear a layer on pancake. Sprinkle thin layer chocolate over it, and then a thin layer of nuts. Top it with a thin layer cream and then another pancake. Do not make the layers of filling too thick - it makes the cutting thereof difficult. Repeat the layers and end with a pancake.

Whip the egg whites to form soft points and sift the caster sugar in until it is glossy. Heap the meringue mixture around and on top of the crepe; make sure the whole cake is covered.

Bake 5-10 minutes until meringue is light golden in colour. Serve with a berry / chocolate sauce

Preheat oven to 200°C. Put one pancake on an ovenproof serving plate.

Whip the egg whites to form soft points and sift the superfine sugar in until it is glossy. Heap the meringue mixture around and on top of the crepe; make sure the whole cake is covered.

Bake 5-10 minutes until meringue is light golden in colour. Serve with a berry / chocolate sauce