Strawberry Hazelnut Torte With Chantilly Cream
  • Torte:
  • 5 egg whites, room temperature
  • 1 tsp vanilla
  • ¼ tsp cream of tarter or 1 tsp dried egg whites
  • 1 cup sugar
  • 1 cup ground hazelnuts and ¼ cup for garnish
  • 4 oz semisweet chocolate
  • 3 tbs butter
  • Cream:
  • 4 oz package cream cheese, softened
  • 1½ cups whipping cream
  • 1 quart strawberries, quartered
  • ⅓ cup sugar
  1. Draw two 8-inch circles on a parchment-lined baking sheet.
  2. Combine egg whites & cream of tarter. Beat with an electric mixer until soft peaks form. Add 1 cup of the sugar, a tablespoon at a time, beating on high speed until stiff peaks form & sugar is nearly dissolved.
  3. Gently fold in the vanilla & 1 cup nuts. By the way, I purchased whole hazelnuts & chopped them in my Blendtec, beforehand. Spread over circles. I dropped the meringue in the middle of the circles and worked from the middle out, shaping, them into pretty circles.
  4. Bake in a 325-degree oven for 30-40 minutes.
  5. In a medium bowl, beat cream cheese & 2 tablespoons butter until smooth. Beat in remaining ⅓ cup sugar. Gradually add whipping cream, beating on low speed until combined, then on medium speed just until medium peaks form.
  6. Heat chocolate & 1 tablespoon butter until melted.
  7. Remove meringues from parchment paper. Place on a serving plate. Drizzle with chocolate. Spread with half of cream mixture & half of strawberries (we mixed our strawberries in with the cream!). Place second meringue on top.
  8. Spread with remaining whipped cream mixture & remaining berries. Serve right away or within a couple hours to preserve freshness. Garnish with chopped nuts and/or drizzled chocolate.
Recipe by Gluten Free Anonymous at