Cake with meringue and nuts

1. Turn on the oven at 180 degrees Celsius in convection mode.

2. Put the roasted hazelnuts in the bowl of a blender or food processor and grind at low speeds, but not to fine grinding, but to feel the structure of the nut.

3. Beat egg whites at high speed with a mixer until a thick fluffy foam. Add powdered sugar in small portions and continue whipping the whites until all the powdered sugar is mixed with the whites. Then add the white wine vinegar and beat the whites again until stable peaks. Pour the ground nuts to the whipped whites and mix gently so that the whites do not fall off.

4. Grease the baking sheet with vegetable oil and use a pastry bag to put the whipped whites with nuts in the form of a circle on the baking sheet. Thus, squeeze out 4 circles on 4 different baking sheets, one of which is slightly thicker than the rest - this will be the topmost cake. If there are no baking sheets in such quantity, then you should bake the cakes in turn. The baking time of one cake is 40 minutes. After that, remove the cakes from the oven and cool.

5. Make chocolate cream for the cake. To do this, mix bitter chocolate, sherry and sugar in a water bath until smooth. Add 150 ml of heavy cream, stir and cool. Beat the remaining cream with a mixer at high speeds until stable peaks and carefully, so that the cream does not settle, introduce the chocolate component into them.

6. Next, you need to put the cake together. To do this, put the cooled meringue cake on a large dish and spread it with a thick layer of chocolate cream using a pastry bag. On the top of the largest cake, leave a larger layer of chocolate cream.

7. Decorate the cake. To do this, melt bitter chocolate with butter in a water bath or in a microwave. Then cool it down a little and sprinkle it over the top layer of the cake with a spoon in a chaotic manner. Sprinkle chopped roasted hazelnuts on top.

That's it - the cake with meringue and nuts is ready! Let it soak in the cold for a couple of hours and you can serve it on the table.

Bon appetit!