Black Forest Crepe Meringue Cake
A community recipe by susanvsNot tested or verified by Nigella.com
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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
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 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.
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