Knowing of my ongoing obsession with everything nuts, dulce de leche and chocolate, you’re probably not surprised seeing this cake. Hazelnut Meringue Bombs are one of my favorite things on earth, so it made sense that we would make it into a cake. This Hazelnut Meringue Cake {Grafskie Razvalinu} is loaded with Crunchy Roasted Hazelnuts which pair perfectly with the smooth Dulce de Leche Mousseline cream.

The Cake itself looks very festive and is a joy to serve to guests as it’s unusual shape attracts many ooh’s and aaah’s around the table.
Traditional name of this cake is “Grafskie Razvalinu”, which literally translates as County Ruins. It doesn’t have the same kind of ring to it in English as it does in Russian, so I went with a more descriptive name for this cake, such as Hazelnut Meringue Cake.

I like this Hazelnut Meringue Cake made with Hazelnuts in particular, but any other nuts except for probably almonds (since they’re not as flavorful as others) will work here as well. Walnuts go pretty well with the flavor combination here.

If you would like to make this cake bigger to serve a larger crowd, make sure to bake the meringues in two separate batches, unless you have a convection oven. Moving the sheets around while the meringue is baking can ruin it and render it unusable, so be careful.

Now let’s get to it!

Hazelnut Meringue Cake {Grafskie Razvalinu}

Yield: 6 – 10 servings

Ingredients for the Hazelnut Meringue:

• egg whites
• sugar
• Pinch of salt
• lightly roasted hazelnuts (or any other nut), roughly chopped (to mix into the meringue)
• lightly roasted hazelnuts, chopped – to sprinkle on top of each meringue as well.

Ingredients for the Dulce De Leche Mousseline Creme:

(The recipe makes more than you need for this cake. Freeze the remaining Creme in a freezer proof container and use it to decorate another cake, or as filling in a different cake).

• egg yolks
• sugar
• flour
• dulce de leche
• milk
• butter
• vanilla extract

Chocolate Ganache: 

• dark chocolate chips
• hot heavy cream

Also:

• roasted hazelnuts, chopped

How to prepare the Hazelnut Meringue Cake {Grafskie Razvalinu}:

Prepare the Hazelnut Meringues following the recipe instructions HERE.
Make the Dulce de Leche Mousseline Creme following the recipe instructions HERE.

Make the Ganache:

Combine the 1/4 cup dark chocolate chips and 1/4 cup hot heavy cream and allow to sit for 2 minutes. Stir until smooth. Allow to cool until thicker and pourable.

Assemble the Hazelnut Meringue Cake (Grafskie Razvalinu)

Cover the 3-inch border of a 12-inch serving platter with foil.

Dip the top of the meringues into the prepared cream and ensure that  a generous amount is adhered to the meringue.

Then, place them bottom side down onto a serving platter. Use about 9 pieces for the bottom layer, breaking meringues as needed to fill any gaps.

Sprinkle with a couple tablespoons of roasted, chopped hazelnuts, then drizzle with some of the prepared ganache.
Continue dipping the tops into the cream, sprinkling with hazelnuts and drizzling with the chocolate ganache, and placing them on top of each other until you have a pyramid.

Finish with one final drizzle of Chocolate Ganache, and a Sprinkle of Hazelnuts all over the top of the cake.

Slowly remove the foil pieces from under the cake, revealing a clean platter border.

Refrigerate the cake immediately for about 4 to 12 hours before serving. Serve cold right out of the fridge.

If you serve the cake within the first 4 hours, you can serve it by removing each meringue piece and plating it.

After 12 hours it will be easier to serve the cake by cutting wedges. The best way to do that is to dip a long sharp knife into hot water, wiping it with a towel and then proceeding with the cut. Dip & wipe after each cut for best results.

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Hazelnut Meringue Cake {Grafskie Razvalinu}

5 from 3 votes

Crunchy hazelnut meringue layers with a dulce de leche buttercream and chocolate drizzle.

Author: Marina | Let the Baking Begin!

Course: Dessert

Cuisine: Russian

Keyword: hazelnut meringue cake

Calories: 621 kcal

Prep Time: 40 minutes

Cook Time: 2 hours

Total Time: 2 hours 40 minutes

Servings: 8 servings

Ingredients

Ingredients for the Hazelnut Meringue:

• 4 egg whites
• 1 cup sugar
• Pinch of salt
• 1 cup  lightly roasted hazelnuts or any other nut, roughly chopped (to mix into the meringue)
• +1/4 cup lightly roasted hazelnuts chopped – to sprinkle on top of each meringue as well.

Ingredients for the Dulce De Leche Mousseline Creme

• you might have about 1 cup of frosting leftover when making this cake. Freeze it in a freezer safe container and use it next time for making Hazelnut Meringue Bombs
• 6 egg yolks
• 1/3 cup sugar
• 3 Tbsp flour
• 1/2 can dulce de leche
• 1.5 cups milk
• 1.5 sticks butter
• 1 Tbsp vanilla extract

Chocolate Ganache:

• 1/4 cups dark chocolate chips
• 1/4 cups hot heavy cream

Also:

• 1/4 - 3/4  cup roasted hazelnuts chopped

Instructions

How to prepare the Hazelnut Meringue Cake {Grafskie Razvalinu}

1. Prepare the Hazelnut Meringues following the recipe instructions HERE.
2. Make the Dulce de Leche Mousseline Creme following the recipe instructions HERE.

Make the Ganache:

1. Combine the 1/4 cup dark chocolate chips and 1/4 cup hot heavy cream and allow to sit for 2 minutes. Stir until smooth. Allow cooling until thicker and pourable.

Assemble the Hazelnut Meringue Cake (Grafskie Razvalinu)

1. Cover the 3 inch border of a 12 inch serving platter with foil.
2. Dip the top of the meringues into the prepared cream and ensure that  a generous amount is adhered to the meringue.
3. Then, place them bottom side down onto a serving platter. Use about 9 pieces for the bottom layer, breaking meringues as needed to fill any gaps.
4. Sprinkle with a couple tablespoons of roasted, chopped hazelnuts, then drizzle with some of the prepared ganache.
5. Continue dipping the tops into the cream, sprinkling with hazelnuts and drizzling with the chocolate ganache, and placing them on top of each other until you have a pyramid.
6. Finish with one final drizzle of Chocolate Ganache, and a Sprinkle of Hazelnuts all over the top of the cake.
7. Slowly remove the foil pieces from under the cake, revealing a clean platter border.
8. Refrigerate the cake immediately for about 4 to 12 hours hours before serving.

Serving suggestion:

1. Serve cold right out of the fridge.
2. If you serve the cake within the first 4 hours, you can serve it by removing each meringue piece and plating it.

Nutrition Facts

Hazelnut Meringue Cake {Grafskie Razvalinu}

Amount Per Serving

Calories 621 Calories from Fat 333

% Daily Value*

Fat 37g57%

Saturated Fat 9g56%

Cholesterol 215mg72%

Sodium 82mg4%

Potassium 455mg13%

Carbohydrates 62g21%

Fiber 4g17%

Sugar 52g58%

Protein 14g28%

Vitamin A 505IU10%

Vitamin C 2.5mg3%

Calcium 166mg17%

Iron 2.6mg14%

* Percent Daily Values are based on a 2000 calorie diet.

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