Recipe for layer cake with mocha cream, berries and meringue base
Right now, nature is brimming with wild blackberries, and that should not go unnoticed…. ☺️
The boys and I went out picking this weekend and used the berries in this delightful layer cake with nut/meringue layers, velvety mocha cream, caramel, fresh blackberries and blueberries, and caramelized walnuts… ?
It’s not very difficult at all, and the longest part is the baking time for the layers…. ☺️
Ingredients
Nut bases/meringue bases
- egg white 3 containers
- 150 gram Cane Sugar
- 100 gram nuts I used walnuts and hazelnuts
Mocha Cream
- 300 gram Whipping Cream
- 46 gram Brown sugar
- 5 gram Coffee instant
Caramelized walnuts
- 50 gram Walnuts
- 100 gram Sugar
- 15 gram Water
Garnish
- Blackberry fresh
- Blueberry fresh
- Caramel Sauce
Instructions
Bases
- Whisk egg whites and sugar until stiff and glossy. Chop the nuts finely and fold in. Make 2 bases (approx. 20 cm) on baking sheets with parchment paper and bake them for 1 hour and 15 minutes at 120 degrees Celsius (248 degrees Fahrenheit).
Cream
- Whisk all ingredients together into a soft and airy cream.
- Chop the hazelnuts coarsely.
- Slowly heat sugar and water in a pan until the sugar is melted, then add the nuts and almonds.
- Stir the mixture until they get some color.
- Pour the mixture onto a piece of parchment paper and let them cool.
- Once the mixture has cooled, you can crumble or chop it into smaller pieces.
- Once the bases have cooled, place one on a platter, add cream, caramel sauce, and berries.
- Then place the next base on top and repeat with the rest of the cream.
- Top with caramel, berries, and caramelized hazelnuts.
- Serve ?