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This Chocolate Hazelnut Meringue Cake is so traditional in Latvia. We call it Cielavina. It really is a show stopped at any dinner table or party. I cannot think of any occasions, where you wouldn’t serve this lavish cake with delicate hazelnut meringue and rich chocolate cream. Called “Cielaviņa” (“Wagtail”) in Latvia, it has been one of the most popular cakes on offer since 1970-ies.
It has layers of hazelnut meringue with chocolate cream in between. This cake is one of the best ones, and I remember having it for birthdays and other celebrations.
It is quite easy to make and all the flavours go so well together. If you like meringue then this cake is for you, it is very different to the standard meringue cakes you have tried, so give it a go!
Ingredients
For the meringues
400 gr sugar
6 egg whites
2 tbsp cornstarch or potato starch
200 gr hazelnuts
pinch of salt
For the Chocolate Cream
6 egg yolks
4tbsp of sugar
40 g water
300 g softened butter
4 tbsp of cocoa
150 g condensed milk
50 ml rum/ cognac or brandy ( optional)
Decoration
100 g dark chocolate
50 ml double cream
50–100 g hazelnuts
Directions
Step 1 : First make meringues. You can do this a day in advance if you wish. Preheat the oven to 160 C / 300 F. Line a baking tray with non-stick baking paper. Draw a circle of the size of the cake (usually 26cm diameter) on the baking paper. You will need three baking trays in total (or one large tray, depending on the size of the oven and cake).
Step 2 : Roughly chop hazelnuts in food processor. Place the nuts on a pan and roast for couple minutes. Remove nuts from the pan and cool them completely.
Step 3 : Transfer the egg whites to the stand mixer or you can also use an electric mixer, and beat on low speed, until the eggs are foamy. Increase speed to high for 2-3 minutes or until soft peaks form.
Step 3: Slowly start adding the sugar, a third at a time, and continue to beat on high for 2-3 minutes. By this stage the mixture should be stiff and glossy. Then add your cornflour or potato starch and fold the nuts into the meringue mixture.
Step 4 : Split the mixture in 3 even parts. Place each part in the middle of the circle drawn on the baking paper. Even out the edges with a spatula or butter knife. Reduce the oven temperature to 120 C / 240 F. Place the baking tray in the oven and bake meringue for 1 hour. When all meringues have baked, place them back in the oven (still warm, but turned off) to dry out for few hours or best overnight.
Step 5 : Make the filling. In a small pot and sugar and water. Bring to the boil and simmer until the sugar has completely dissolved.
Step 6 : Place egg yolks in a bowl and whisk together with the hot sugar syrup. While whisking, add softened butter, sifted cocoa powder and gradually add the condensed milk. Let the filling cool completely. if its not soft enough, add more condensed milk, it should be spreadable consistency. Step 7 : Make the chocolate glaze. Combine chocolate and cream in a heatproof bowl over a saucepan of simmering water, or use a microwave and melt the chocolate in 30 second breaks. Set aside at room temperature to cool.
Step 8 : To assemble the cake, take one of the meringues and place on a serving plate. Split the filling in three parts and spread a third of the filling on the meringue with a spatula leaving 2cm border. Repeat with the second meringue. Place the third meringue on the top and spread the filling all over the top layer.
Step 9 : Pour the ganache in centre of the cake and spread it around. Decorate the cake with nuts, more meringue, chocolate and strawberries. Enjoy :)
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