Hazelnut gateau with strawberries and cream

Hazelnut gateaux with chocolate ganache, whipped cream and strawberries.
Hazelnut gateaux with chocolate ganache, whipped cream and strawberries. Photo: Marina Oliphant

This is my mother's recipe. It's surprisingly light.


For the cake

6 egg whites

1½ cups castor sugar

50g vanilla sugar

½ tsp white vinegar

200g hazelnuts, ground (freshly ground, preferably)

1 tbsp espresso

2 tbsp cornflour (check gluten-free if required)

For the ganache

120ml cream

160g good-quality dark chocolate, chopped

To finish

2 cups cream

1 tbsp castor sugar

2 punnets strawberries

icing sugar for dusting


For the cake

Pre-heat oven to 160C. Whip egg whites till firm, gradually add sugars, then vinegar and whip until stiff peaks form. Gently fold in ground hazelnuts, coffee and cornflour and spoon into a fully lined 27-28cm springform tin.

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.

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.

To assemble

Whip cream with sugar, spoon onto the gateau, top with berries and serve dusted with icing sugar.