Spar Hazelnut Meringue Cake

The Hazelnootschuimtaart is a Dutch celebration cake built on layers of hazelnut dacquoise meringue and hazelnut praline cream — lighter than a traditional layer cake because the meringue replaces sponge, but richer due to the intensity of roasted hazelnut throughout.

What is Dacquoise?

Dacquoise is a meringue-based biscuit made with ground nuts (hazelnuts in this case) and stiff-beaten egg whites; baked at low temperature to dry rather than colour, producing a crisp, chewy layer that absorbs cream without becoming completely soggy — the ideal base for layered cream cakes.

Ingredients

Hazelnut dacquoise (egg whites, icing sugar, ground hazelnuts, cornstarch), hazelnut praline cream (whipping cream, hazelnut praline paste, icing sugar), toasted whole hazelnuts, chocolate shavings. Contains milk, eggs, hazelnuts. Gluten-free.

Allergens

Contains: milk, eggs, hazelnuts. Naturally gluten-free base (no wheat flour in the dacquoise layers). Produced in a bakery that handles gluten — cross-contamination possible for coeliac-severity requirements.

Serving

Serve at room temperature. Slice with a sharp serrated knife using a gentle sawing motion to avoid compressing the meringue layers. Store refrigerated; consume within 2 days.