Hazelnut Gateau with Strawberries & Cream

This cake is FANTASTIC! I guarantee you will be the hit of the party… I know, I was :P LOL

It starts off like a Pavlova: beat egg whites then add sugar slowly….. but ends by folding in Hazelnut Meal. This does wonders for the texture of the cake and although it may seems like a pav in disguise it deserves to be viewed in it’s own right.

Hazelnut Gateau with Strawberries & Cream

The cake is then indulgently covered in rich chocolate ganache before being topped with whipped cream and fresh strawberries. I know what you thinking, but just ignore the diet the day you decide to bake this one – trust me, it’s worth it!

Hazelnut Gateau with Strawberries & Cream

Plus, if you are gluten intolerant – it’s gluten free!

Hazelnut Gateau with Strawberries & Cream

Recipe adapted from cuisine.com.au


For the cake

  • 6 egg whites
  • 1 1/2 cups castor sugar
  • 1/2 tsp white vinegar
  • 200g (7oz) hazelnut meal (ground hazelnuts)
  • 1 tbsp cooled espresso coffee
  • 2 tbsp cornflour

For the ganache

  • 120ml (1/2 cup) cream
  • 160g (6oz) good-quality dark chocolate, chopped

To finish

  • 2 cups cream
  • 1 tbsp vanilla extract
  • 2 punnets strawberries (500g/ 1 pound)


  1. For the cake: Pre-heat oven to 160C. Whip egg whites till firm, gradually add sugar, then vinegar and whip until stiff peaks form.
  2. Gently fold in ground hazelnuts, coffee and cornflour and spoon into a fully lined 27-28cm springform tin.
  3. Bake for 35-45 minutes or until skewer comes out clean. Cool. (The gateau can be made the day before and stored in an airtight container.)
  4. For the ganache: Gently heat the cream until almost simmering, add the chocolate and remove from heat. Leave to sit for a few minutes then stir until combined. Pour over gateau and allow to set.
  5. To assemble: Whip cream with vanilla extract, spoon onto the gateau and top with strawberries.

Hazelnut Gateau with Strawberries & Cream

2 comments to Hazelnut Gateau with Strawberries & Cream

  • annette

    I tried this recipe and found out that it is delicious the next day, or after some refridgeration.
    Initially, I served it when the grenache was not set and it was a little too sweet and squishy.
    I am sure it could be enjoyed with variations to the toppings too. Thanks for sharing it.

  • This looks amazing! And it’s gluten free so I don’t have to make any adjustments when I am making it :)

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