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Black Forest Crepe Meringue Cake

A community recipe by

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.

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

Ingredients

Serves: 0

Metric Cups
  • 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 ounce 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 ounce whipped cream
  • 4 large egg whites
  • 4 fluid ounce 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.
  • 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 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
  • Tell us what you think