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.