Black Forest Crepe Meringue Cake
A community recipe by susanvsNot tested or verified by Nigella.com
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.
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Ingredients
Serves: 0
- 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
Please note that nigella.com is not able to accept responsibility for any substitutions that Ocado may need to make as a result of stock availability or otherwise. For any queries, head to ocado.com/customercare.
Feel free to use the “swap” feature and adjust brands and quantities as needed.
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.
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