Name: Hazelnut Meringue Nutella Cake Recipe
Prep time: 30 min
Cook time: 50 min
Total time: 1 h 20 min
Cuisine: European
Ingredients: 6 large egg whites, at room temperature; 1 1/2 cups granulated sugar; 1/2 teaspoon cream of tartar; 1/4 teaspoon salt; 1 teaspoon vanilla extract; 1 1/2 cups finely ground toasted hazelnuts; 1 cup heavy cream; 1/4 cup powdered sugar; 1 cup Nutella, softened; 1/4 cup chopped toasted hazelnuts for garnish

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If you ever crave a dessert that captures both elegance and childhood joy, this Hazelnut Meringue Nutella Cake is about to steal your heart. Imagine: crisp clouds of toasted hazelnut meringue layered with pillow-light Nutella whipped cream and finished with a sparkle of toasted hazelnuts on top. Every bite is a celebration of rich flavor, delightful crunch, and creamy, chocolate-hazelnut bliss. With its flourless, gluten-free base and a surprisingly easy, step-by-step assembly, this showstopper transforms any occasion into something special. The best part? The cake is as fun to make as it is to eat!

Hazelnut Meringue Nutella Cake Recipe - Recipe Image

Ingredients You’ll Need

Just a handful of simple ingredients come together to create the magic in this Hazelnut Meringue Nutella Cake. Each one has a job to do: crisping the meringue layers, enriching the filling, or crowning the finished cake with irresistible crunch. Let’s get to know your essentials and how they shape the final masterpiece.

Egg Whites (6 large, room temperature): The backbone of your meringue—make sure they’re at room temperature for maximum volume.
Granulated Sugar (1 1/2 cups): Sweetens and stabilizes the meringue, so it bakes up glossy and crisp.
Cream of Tartar (1/2 teaspoon): A tiny amount goes a long way in helping the egg whites hold their structure.
Salt (1/4 teaspoon): A pinch brings balance and really lets the hazelnut and chocolate flavors shine.
Vanilla Extract (1 teaspoon): Adds a warm, aromatic note to both the meringue and the finished cake.
Finely Ground Toasted Hazelnuts (1 1/2 cups): The star flavor—toast them first for deep, nutty complexity.
Heavy Cream (1 cup): Whips up into a pillowy filling that lightens the Nutella for a dreamy texture.
Powdered Sugar (1/4 cup): Gently sweetens and stabilizes the whipped cream layer.
Nutella (1 cup, softened): That familiar, luscious chocolate-hazelnut spread makes the filling completely irresistible.
Chopped Toasted Hazelnuts (1/4 cup for garnish): For a shimmering finish and just the right bit of crunch on top.

How to Make Hazelnut Meringue Nutella Cake

Step 1: Prepare Your Pans and Preheat

Before you touch a single ingredient, set your oven to 300°F (150°C) and line two 9-inch round cake pans with parchment paper. This ensures the delicate meringue layers release perfectly without sticking. A little prep work now means stress-free assembly later!

Step 2: Make the Hazelnut Meringue

In a large, spotlessly clean mixing bowl, start whisking the room temperature egg whites along with the cream of tartar and salt. Once they begin to hold soft peaks, add the granulated sugar slowly—just a tablespoon at a time. Patience is key here! Continue beating until the mixture is stiff and glossy, then gently fold in the finely ground toasted hazelnuts and vanilla extract. This way, the meringue stays lofty and the hazelnut flavor is evenly distributed.

Step 3: Bake the Meringue Layers

Evenly divide the hazelnut meringue mixture between your prepared pans and smooth out the tops with a spatula. Pop them in the oven and bake for 45 to 50 minutes, until they feel crisp on the outside and are dry to the touch. When baking is done, turn off the oven and prop the door open with a spoon—letting the cakes cool slowly right there. This gentle cooling keeps them from cracking and preserves their lovely crispness.

Step 4: Whip Up the Nutella Cream

In a medium mixing bowl, whip the cold heavy cream with powdered sugar until it forms soft peaks. Now comes the fun part: gently fold in the softened Nutella, being careful not to deflate the cream. This creates a swirl of chocolate-hazelnut dreaminess that’s both fluffy and rich!

Step 5: Assemble the Cake

Once your meringue layers are completely cooled, carefully place one on a serving plate. Spread half of the Nutella cream over the top, reaching all the way to the edges. Gently set the second meringue on top and crown it with the rest of the Nutella cream. A final sprinkle of chopped toasted hazelnuts adds the perfect finishing touch. Chill your cake for at least an hour to let the flavors meld and the cream set.

How to Serve Hazelnut Meringue Nutella Cake

Garnishes

Dust the top with a little extra powdered sugar, or add some chocolate shavings along with the chopped hazelnuts. A handful of whole toasted hazelnuts around the sides brings sparkle and crunch, making this Hazelnut Meringue Nutella Cake look as good as it tastes.

Side Dishes

Pair each slice with a scoop of vanilla bean ice cream or a dollop of dark cherry compote. A cup of espresso or rich hot cocoa makes an amazing companion, perfectly balancing the sweet, nutty flavors of the cake.

Creative Ways to Present

For a playful twist, serve individual mini cakes by making smaller meringue rounds. Or, layer the components parfait-style in clear glasses for a crowd-pleasing dessert bar. The Hazelnut Meringue Nutella Cake also makes a striking centerpiece on an elegant platter garnished with edible flowers and a little fresh mint.

Make Ahead and Storage

Storing Leftovers

If you have any leftover Hazelnut Meringue Nutella Cake, store it uncovered in the refrigerator for up to two days. Keep in mind the meringue will gradually soften, but the flavors will continue to meld in the most delicious way.

Freezing

While the assembled cake isn’t ideal for freezing due to the whipped cream layer, you can freeze the plain meringue layers (well-wrapped) for up to a month. Let them thaw at room temperature, then layer and fill just before serving for best results.

Reheating

Because this cake is made with meringue and fresh cream, reheating isn’t recommended. Instead, enjoy any leftovers straight from the fridge—bonus points if you sneak a bite with your morning coffee!

FAQs

Can I use another nut instead of hazelnuts?

Absolutely! Almonds or pecans are wonderful substitutes if hazelnuts are hard to find. Just be sure to toast them and grind them finely for the right texture and flavor.

What if I don’t have cream of tartar?

No problem—just use a squirt of lemon juice or a dash of white vinegar to help stabilize the meringue. These work in much the same way and will keep your meringue nice and lofty.

How do I keep my meringue crispy?

Cool your meringue layers in the oven with the door propped open, and only assemble the cake just before serving. Layering the cake too far in advance will cause the meringue to soften more quickly.

Can I make the Nutella cream ahead of time?

Yes, you can whip up the Nutella cream a few hours ahead and store it in the fridge. Just give it a quick stir before using, and avoid overmixing so it stays nice and fluffy.

My meringue cracked after baking. Is that okay?

Small cracks are totally normal and won’t impact the taste at all! After you layer on the Nutella cream and garnishes, any imperfections will be deliciously disguised.

Final Thoughts

If you’re looking for a special cake that delivers big on both texture and flavor, Hazelnut Meringue Nutella Cake is pure magic every time. Gather your favorite people, share a generous slice, and let the nutty, chocolatey layers speak for themselves—a new favorite is waiting to happen!

Hazelnut Meringue Nutella Cake Recipe

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4.7 from 30 reviews

Author: admin
Total Time: 1 hour 20 minutes (plus cooling)
Yield: 10 servings 1x
Diet: Vegetarian

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Description

Indulge in the divine combination of hazelnuts, meringue, and Nutella with this irresistible Hazelnut Meringue Nutella Cake. A flourless delight that’s perfect for any special occasion or simply when you’re craving a decadent treat.

Ingredients

Scale

Egg White Meringue:

6 large egg whites, at room temperature
1 1/2 cups granulated sugar
1/2 teaspoon cream of tartar
1/4 teaspoon salt
1 teaspoon vanilla extract
1 1/2 cups finely ground toasted hazelnuts

Nutella Cream:

1 cup heavy cream
1/4 cup powdered sugar
1 cup Nutella, softened
1/4 cup chopped toasted hazelnuts for garnish

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Instructions

Prepare Meringue: Preheat oven to 300°F (150°C) and line two 9-inch round cake pans. Beat egg whites, cream of tartar, and salt until soft peaks form. Gradually add sugar, then fold in hazelnuts and vanilla. Divide mixture into pans, bake until crisp, then cool.
Make Nutella Cream: Whip cream with powdered sugar, fold in Nutella until fluffy. Layer meringue with Nutella cream, garnish with hazelnuts. Chill before serving.