Dessert: Hazelnut Meringue Cake with Strawberries and Cream

A Hobbit’s Feast

Celebrate the end of our epic hobbit’s feast with an extra dessert course! This delicate hazelnut meringue cake with strawberries and cream will have you dreaming of springtime in the Shire!

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Dessert

As evening falls, our epic hobbit’s feast is nearing the end. Our hobbits have eaten their way from the Shire and back through seven lavish meals. But it wouldn’t really be a hobbit’s feast if they couldn’t find a way to squeeze one more meal in! Finish this day of extravagant feasting with the perfect dessert – hazelnut meringue cake with strawberries and cream.

After the War of the Ring, the hobbits return to find the Shire in ruin. They take up arms and reclaim their home and bring the Shire back to life. The year that follows is one of plenty and all the hobbits partake in the bounty.

The fruit was so plentiful that young hobbits very nearly bathed in strawberries and cream: and later they sat on the lawns under the plum-trees and ate, until they had made piles of stones like small pyramids or the heaped skulls of a conqueror, and then they moved on.
-The Lord of the Rings: The Return of the King
(Book 6 Chapter 9: The Grey Havens)

And in the 2003 film it was memories of enjoying strawberries and cream back home in the Shire that urged Sam and Frodo on in their quest.

“Do you remember the Shire, Mr. Frodo? It’ll be spring soon. And the orchards will be in blossom. And the birds will be nesting in the hazel thicket. And they’ll be sowing the summer barley in the lower fields … and eating the first of the strawberries with cream. Do you remember the taste of strawberries?”
-The Lord of the Rings: The Return of the King Film
(2003 film)

So, for our final meal, we will celebrate not only the ending of the quest but the ending of our epic feast with a delicate meringue cake made from the finest Shire hazelnuts and topped with clouds of whipped cream and ripe strawberries!

Ingredient Notes

Hazelnuts: Lightly toasting the hazelnuts not only gives an amazing flavour but it also creates a softer texture to the meringue. After toasting the hazelnuts, the skins can be rubbed off relatively easily. Allow the nuts to cool before grinding in a food processor. The oils in nuts can cause meringue to deflate. I have to credit adding a bit of icing sugar to the food processor while blending to soak up any excess oil. Stop grinding before the nuts begin to clump together.

Egg whites: Whipped egg whites create the body of the meringue. Bring the egg whites to room temperature and make sure there isn’t any yolk in them. 

Sugar: While this meringue uses primarily granulated sugar, a small amount of icing sugar will help to keep the hazelnuts from clumping and absorb any excess moisture.

Vinegar: You will often see vinegar on the list of ingredients for meringue, and for good reason. The acid in vinegar helps to stabilize the meringue and prevent collapse.

Cornstarch: Adding a bit of cornstarch also helps to stabilize the meringue and helps to create a soft, marshmallowy inside to the meringue.

How to Make Hazelnut Meringue Cake with Strawberries and Cream

The meringue layers can be made ahead of time and stored – covered at room temperature. However I recommend assembling this cake no more than 2 hours before serving. Meringue cakes can be delicate, and this cake is no exception. To keep the best texture, I prefer to assemble the cake shortly before serving. The longer the cake sits with the cream, the softer the meringue will get. But don’t worry, it will still taste delicious the next day if you have leftovers!

Toast the hazelnuts

Preheat the oven to 350 deg F. Place the hazelnuts on a baking sheet and bake for 5 to 7 minutes or until the nuts just begin to brown. If you’re not sure you can take out a hazelnut and cut it in half. If the centre of the nut looks golden brown then they’re ready. Don’t forget to set a timer – I can’t tell you how many times I’ve left nuts roasting and forgot about them!

Once the nuts are toasted, take them out of the oven and transfer to a tea towel. Wrap the nuts in the towel and vigorously rub them together to remove the skins. Try to remove as much of the skins as possible although there will likely be some skins that just don’t rub off and that’s ok.

Transfer the peeled hazelnuts to a bowl or plate and allow to cool down. If you’re in a hurry, cool them in the fridge.

Grind the hazelnuts

Place the cooled, peeled hazelnuts in a food processor. Let blend until the nuts begin to break down and are coarsely chopped. Add the icing sugar and continue to blend until the nuts are finely ground but before they begin to clump together.

Make the hazelnut meringue

Preheat the oven to 350 deg F. Grease and line the bottom of two 8-inch cake pans with parchment paper. Lightly grease the parchment paper and set aside.

In the clean bowl of a mixer add the room temperature egg whites. Add a pinch of salt and then begin to whip the egg whites using the whisk attachment. Whip the egg whites on medium high speed until they begin fluff up. Add 1 cup sugar a spoonful at a time while continuing to whip the eggs whites.

Beat the egg whites until they are glossy and have firm peaks and you don’t feel any grains of sugar when you rub some of the meringue between two fingers. Turn off the mixer and add the vinegar and cornstarch. Whip briefly to combine and then remove the bowl from the mixer.

Add the ground hazelnuts to the meringue and gently fold them together. The mixture will deflate somewhat after adding the nuts which is normal. Avoid stirring the meringue vigorously which could cause it to deflate more.

Divide the mixture between the two prepared cake pans. Spread the meringue in the cake pans and smooth the top with an offset spatula. Bake for 35 to 40 minutes until the meringue is toasted brown and crispy on top. Place the cake pans on a rack to cool for a few minutes and then gently turn out on the rack. Cool completely before filling. Due to their delicate nature, the meringues may crack. This is ok and you can hide any flaws on top with the cream.

Assemble the Hazelnut Meringue Cake with Strawberries and Cream

Just before assembling, whip the cream. Add the whipping cream to the bowl of a mixer. Whip on high with a whisk attachment. Once the cream begins to thicken add the remaining sugar and vanilla. Continue beating until the whipped cream has stiff peaks. Set aside.

Slice some of the strawberries for the filling. Place one of the meringues on a cake plate. Top with some of the whipped cream and spread evenly. Top with slices of strawberries. Top with the second meringue layer. Finish with the rest of the whipped cream and garnish with more strawberries. Serve any extra sliced strawberries on the side to spoon over your slices. Enjoy!

A Hobbit’s Feast

• First Breakfast: Savoury Dutch Baby with Tomatoes, Sausages, and Bacon
• Second Breakfast: Wild Mushrooms on Cheese Toast
• Elevenses: White Braided Bread with Whipped Brie, Berries, and Honey
• Luncheon: Beef, stout and barley soup, Ploughman’s Lunch, and Blackberry Almond Tart with Honey Whipped Mascarpone
• Afternoon Tea: Miruvor, Lavender Lembas bread, and Spiced Mead Honey Cake
• Dinner: Cider Braised Rabbit with Herbs
• Supper: Beer-Battered Fish and Chips
• Dessert: Hazelnut Meringue Cake with Strawberries and Cream

Let me know what you think about the recipe, or hobbit food generally, in the comments below!

Follow along on Instagram @rhubarbandlavender for my Hobbit’s Feast reel series, and make sure to tag me if you make one of my recipes!