John Myers
Ingredients for 1 servings:
- 3 egg whites
- 280 g sugar
- 200 g hazelnuts
- 1 liter of cream
- 2 packets of vanilla sugar
- 3 packs of cream stiffener
- 100 g chocolate, grated dark
Instructions
Working time approx. 45 minutes; Rest period approx. 1 day; Total time approx. 1 day 45 minutes
Cologne classic – semi-frozen nut meringue cake
Briefly bake the nuts in the oven at 200°C. Then rub them with a cloth to loosen the skins a little. Grind the nuts. Beat the egg whites until stiff, gradually add 180g of sugar, and fold in the nuts. Cut three 26cm diameter circles from baking paper. Bake three layers of the meringue mixture at 160°C for approx. 30-40 min. Beat 3/4 l of cream with the cream stiffener, vanilla extract, and the remaining sugar until stiff. Then fold in the chocolate. Whip the remaining cream. Fill the chocolate cream between the (cooled) layers. Spread the remaining cream on top. Decorate with some grated chocolate. Freeze. Let the cake thaw thoroughly before serving (approx. 2 hours). Our grandma Lore always made this cake for our birthdays, and it’s the whole family’s favorite.
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