How to Make a Hazelnut Torte – A Naturally Gluten-Free Dessert!
This Hazelnut Torte is a dream dessert—naturally gluten-free, incredibly light, and layered with Nutella, whipped cream, and fresh strawberries. If you love decadent chocolate desserts, be sure to check out my Flourless Chocolate Cake—a rich, mousse-like cake that’s just as indulgent!
Hazelnut Torte – Naturally Gluten-Free with Nutella & Strawberries
Prep Time: 30 minutes
Cook Time: 35 minutes
Chilling Time: 12 hours
Servings: 10
This Hazelnut Torte is a showstopper! With layers of light hazelnut meringue, creamy Nutella, fresh strawberries, and whipped cream, it’s naturally gluten-free and absolutely indulgent. This classic recipe delivers the perfect balance of crunchy, creamy, and fruity flavours!
Ingredients
Meringue Layers
- 4 large egg whites
- pinch salt
- 1 ¼ cups caster sugar
- 130 g 4 ½ oz Hazelnut Meal (or grind peeled hazelnuts in high-speed blender)
- 1 teaspoon vinegar
- ½ teaspoon vanilla essence
- 2 ½ tablespoons black coffee
Filling & Topping
- Nutella or chocolate spread of choice
- 500 ml whipping cream 2 cups
- 2 punnets strawberries 500g fresh strawberries (sliced for filling, halved for topping)
- a little strawberry jam for glaze or a sprinkle of icing sugar
Instructions
- Preheat your oven to 180°C (350°F) conventional, no fan
- In a large, clean bowl, beat the egg whites until soft peaks form. Gradually add in the sugar, one spoonful at a time, while continuing to beat until stiff, glossy peaks form and the sugar has fully dissolved. This should take about 4 minutes.
- Gently fold in the ground hazelnuts, vinegar, vanilla essence and coffee.
- Line and grease 2 x 8” springform pans.
- Bake for about 35 minutes, or until the meringues are firm to the touch and lightly golden.
- Immediately release the sides of pans. Cool on base of pan.
- While the meringue is cooling, whip the cream and set aside.
- Slice one punnet of strawberries into thin slices, and the other punnet into halves.
- Warm the Nutella in the microwave for 15-30 seconds, until it is of spreading consistency.
- Remove from the base, place a layer of meringue on serving plate. Spread with a thin layer of Nutella. Spread about 2cm of whipped cream over the Nutella. Top with layer of sliced strawberries.
- Place the second meringue on top of the strawberries and spread with another thin layer of Nutella.
- Cover top and sides with remaining cream.
- Refrigerate several hours, or preferably overnight, serve decorated with reserved strawberries. Warm up a little strawberry jam and brush over the strawberries for glossy presentation or sift a little icing sugar over instead.
Video
Notes
- This cake is naturally gluten-free and made with hazelnut meringue layers.
- A thin layer of Nutella adds richness without overpowering the hazelnut flavor.
- Chilling overnight improves the texture and enhances flavors.
- This meringue cake is delicate when assembling, but don’t give up! Once filled, covered in cream, and refrigerated, it becomes surprisingly sturdy and slices beautifully.
I made this for Father’s Day & let’s just say the whole cake was gone in a jiffy. So easy to make with the most beautiful result. It’s impossible to not love this cake!
Oh, that makes me so happy to hear. Thank you very much for taking the time to let me know. I agree, this is such a delicious dessert. My husband loves this one too. ❤️