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Meringue Torte with Hazelnuts and toffee apples

Posted on May 26, 2014 by in baked goods

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meringue torte

Meringue Torte? You most probably think Nina has gone all pretentious and fancy-schmansy on you! It seems odd that I would post a recipe for something so “complicated” and “expensive” on a blog called My easy Cooking!

Meringue can be tricky to make, but if you follow a few simple rules, you can master it, I promise!  You see, I want to put your minds at easy with this Meringue Torte thing! It is not complicated and it does not have to be expensive! Then why call it a torte and not a cake? Here is why:

meringue torte

Difference Between A torte and a cake

* A Torte, is a type of cake. It uses higher quality ingredients and that is why they are more expensive. The name comes from the German word “torte”, which means cake. That figures! A cake uses regular ingredients such as eggs, flour, sugar  and butter/oil. A torte is usually made with very little flour and uses breadcrumbs or ground nuts in its place, resulting a a heavier, more dense texture.

* Cakes are usually higher than tortes, because of the flour and eggs, but if you make a layered torte you can make it as tall as you wish!

* Cakes are decorate with butter cream and other forms of icing, where as torts are either soaked in a sauce or topped with cream and a simple ganache!

Ok, let’s get the technicalities out the way and make some meringue torte, shall we!

Nothing in this life gives me more pleasure than to entertain people and make them feel special by  making an effort! The smiles on their faces, make the effort so worthwhile! Gorgio Locatelli once said that the minute you start cooking for guests, making pasta or baking a bread for someone, you work all your love and affection towards them into the dish and it is there where the success of your meal already starts. I believe it wholeheartedly!

When I made the meringue torte I had no-one special in mind, yet I knew we would find someone to share it with and by Friday night, we were invited to friends  for coffee and I could share my cake with (very happy) friends! I looked very difficult and expensive, yet it was not. The most expensive item on the cake was most probably the toffee apples, but it can easily be replaced with something cheaper like caramelized apples, strawberries ( in season) or just a simple ginger cookie crumble!

Meringue torte

Meringue Torte with Hazelnuts and Miniature Toffee Apples

makes one big 3-layered torte


6 extra large egg whites

375 ml sugar – it can be granulated

30 ml cornstarch

2 ml salt

10 ml white vinegar

100 g ground hazelnuts

500 ml cream

30 ml caster sugar

For the toffee apples

250 ml sugar

125 ml water

1 x 410 g tinned miniature apples – I used Gold Crest


Pre-heat oven to 140 C. Line two big baking sheets with greaseproof paper and draw 3 big circles (23 cm ) on it. (2 in one pan and 1 in the other) Whip the egg whites until it forms soft peaks. Take 250 g of the sugar and whip into the egg whites, a spoonful at a time! When the egg whites are glossy, mix the remaining 125 g sugar with the cornstarch and gently mix that into the egg whites too! Lastly fold in the vinegar and salt. Spread the egg white mixture on the 3 circles and place on two racks in the oven. Sprinkle 3/4 of the hazelnuts over the meringue discs. Reduce the oven heat to 110 C and bake the circles for 90 minutes. Switch the oven off and allow to cool in the oven.

To make the toffee apples.

Place the sugar and water in a small pot and slowly bring to the boil, so that the sugar can melt. Continue boiling the mixture until it reaches crackling stage –  150ºC (302ºF). While this is happening, drain the mini apples from the can and pat dry with a kitchen towel so that all moisture is removed from them.  Also line a plate or tray with greaseproof paper and keep ready. Take the apples by the stalks and dip into the caramel. Place on the greaseproof paper and allow to cool.

To Assemble the torte

Whip the cream and castor sugar until it has soft but firm peaks. Place a meringue disc on your cake stand or plate and top with some cream. Place another layer on top and repeat with the third layer and top with some cream. Place the toffee apples on the torte, sprinkle the last hazelnuts over the top and serve.

Cook’s Notes – The cake can only stand for about 1 hour before it becomes soft and it will also drop slightly in height. It will not be in-edible, but it will no longer be high and fabulous!

meringue torte

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3 Responses to “Meringue Torte with Hazelnuts and toffee apples”

  1. Diane du Toit 26 May 2014 at 11:17 am #

    WOW. This looks amazing!!!

  2. Annelise 26 May 2014 at 5:33 pm #

    …. hierdie enetjie is op my to-do-list! …. of is dit nou whish list …?:)


  1. Gluten-free waffles and Flapjacks - no kidding! - My Easy Cooking - August 13, 2014

    […] rings without the gluten quilt? Even those with a sweet tooth does not have to feel deprived. This meringue Torte is just what the doctor ordered! Yes, and you can have your gluten-free Chocolate Cake […]

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