If you love the rich aroma of coffee and the delicate texture of meringue, this elegant layer cake is sure to become a favorite. Crisp yet airy meringue layers are paired with a silky coffee custard, then topped with fluffy whipped cream and toasted hazelnuts. It’s an impressive dessert for holidays, birthdays, or any special gathering.
Ingredients
For the Meringue Layers
- 4 large eggs, separated
- 1¼ cups granulated sugar
- 1 cup all-purpose flour
For the Coffee Cream
- 4 egg yolks
- 4 tablespoons granulated sugar
- 1 tablespoon all-purpose flour
- 1 cup strong brewed black coffee
- 1 teaspoon instant coffee
- ½ cup whole milk
- ¾ cup unsalted butter, softened
For the Topping
- 1 packet whipped topping mix, prepared according to package directions (or about 2 cups whipped heavy cream)
- ½ cup toasted hazelnuts, finely ground
Instructions
Preheat the oven to 300°F.
Beat the egg whites until soft peaks form. Slowly add the sugar, one spoonful at a time, until the mixture becomes thick, glossy, and holds stiff peaks. Gently fold in the flour without deflating the meringue.
Grease a baking pan and lightly sprinkle it with granulated sugar. Spread the batter evenly, leaving a small border around the edges to allow the meringue to expand while baking.
Bake for 30 to 40 minutes, or until lightly golden and dry to the touch. Avoid opening the oven during baking. Let the meringue cool completely, then carefully cut it into four equal rectangles.
In a saucepan, whisk together the egg yolks, sugar, and flour. Gradually whisk in the brewed coffee, instant coffee, and milk until smooth.
Cook over medium-low heat, stirring constantly, until the mixture thickens into a smooth custard. Remove from the heat and allow it to cool completely.
Beat the softened butter until light and creamy. Gradually add the cooled coffee custard, beating until the filling is silky and well blended.
Place one meringue layer on a serving platter and spread with a generous amount of coffee cream.
Repeat the process with the remaining layers.
Cover the top and sides of the cake with whipped topping.
Sprinkle the toasted ground hazelnuts over the top and around the sides for extra flavor and a beautiful finish.
Refrigerate the cake overnight before serving. Chilling allows the meringue to soften slightly while the coffee filling develops an even richer flavor.
Serve chilled with a cup of freshly brewed coffee or espresso for a truly elegant dessert experience.
