Dessert

Hazelnut meringue cake with lime curd, peach and mango

Name: Hazelnut meringue cake with lime curd, peach and mango
Prep time: 50 min
Cook time: 75 min
Total time: 125 min
Yield: 10
Ingredients: 6-8 yellow or doughnut peaches, very thinly sliced; 2 mangoes, skin removed, thinly sliced; 1/2 cup (75g) roasted hazelnuts, skins removed, roughly chopped; Small mint leaves, to garnish; Finely pared lime zest, to garnish; 12g gelatine powder; Finely grated zest and juice of 12 limes; 1 1/3 cups (295g) caster sugar; 12 eggs; 330g chilled unsalted butter, chopped; Canola oil spray; 9 eggwhites; 1 1/2 cups (330g) caster sugar; 5 1/4 cups (525g) hazelnut meal; 2 vanilla beans, split, seeds scraped

3 ratings

50m

1h 15m

Hazelnut meringue cake with lime curd, peach and mango

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by James Grant and Alex Elliott-Howery

The husband-and-wife team behind Cornersmith café

Oct 15, 2015

Leave a long-lasting impression on your dinner guests with this magnificent layered dessert.

6-8 yellow or doughnut peaches, very thinly sliced
2 mangoes, skin removed, thinly sliced
1/2 cup (75g) roasted hazelnuts, skins removed, roughly chopped
Small mint leaves, to garnish
Finely pared lime zest, to garnish

Lime Curd

12g gelatine powder
Finely grated zest and juice of 12 limes
1 1/3 cups (295g) caster sugar
12 eggs
330g chilled unsalted butter, chopped

Hazelnut Meringue

Canola oil spray
9 eggwhites
1 1/2 cups (330g) caster sugar
5 1/4 cups (525g) hazelnut meal
2 vanilla beans, split, seeds scraped

Method

1.

For lime curd, combine gelatine with 1/2 cup (125ml) water, then set aside. Place lime zest and juice in a saucepan, then whisk in sugar and eggs. Place over low heat and very slowly heat until just below boiling point, stirring constantly so the eggs don’t scramble. Pour into a food processor or blender, add gelatine mixture and butter, and whiz until the butter has melted and curd is smooth. Pour into a large shallow container and chill overnight.
2.

The next day, for the hazelnut meringue, preheat oven to 150°C. Line three baking trays with baking paper and draw a 20cm circle on each one. Lightly spray with oil.
3.

Using an electric mixer, beat eggwhites until soft peaks form. Gradually add sugar beating until stiff peaks. Gently fold in hazelnut meal, vanilla seeds and 1/2 tsp salt. Divide mixture evenly among circles, spreading it out to the edges. Bake for 60 minutes or until set and dry. Remove from oven and leave to cool completely.
4.

To assemble, place lime curd in a stand mixer fitted with the whisk attachment. Whisk on medium-high for 30 seconds or until smooth. Fill a piping bag with the lime curd. Place one meringue on a serving plate and pipe one-third curd evenly over it, in circles, then top with one-third folded peach and mango slices. Repeat layers twice more, sprinkle over hazelnuts and garnish with mint and pared lime zest.