Easy Hazelnut Microwave Meringue Cake – KETO, Paleo, Low-carb

Directions

• Spread the hazelnuts on a baking sheet in an even layer and toast at 300F/150C for 12 to 14 minutes, until browned. If they are still too raw, keep baking for another 5 minutes. They should darken in color and the skin should come off easily.
• Let cool slightly, then transfer to a towel and rub to remove the skin. Chop the nuts into big pieces. It’s fine to have a few chunks here and there but don’t use ground hazelnuts. That’s just too fine for this recipe. Set 2 tablespoons of chopped hazelnuts aside for cake décor.
• The meringue will get a little less airy due to the nuts, but the flavor is so delicious, and it gets to be a chewy hazelnut meringue.
• Separate egg yolk from egg white.
• Because slicing meringue can be tricky—it tends to crumble. The solution: Strain egg whites through the mesh strainer! It will make cake layers soft and easy to cut.  DO NOT skip this step, it’s IMPORTANT!!!
• CUSTARD CREAM (step one)
• Because you need to cool down the egg yolk mixture before adding butter, we will do this step of custard cream preparation next. In a bowl, whisk the 3 egg yolks, and 1-2 tablespoons of Erythritol sweetener (it can be granulated) and whisk vigorously until it starts to boil.
• You can do it over a double boiler or on the stove at a very low temperature. Do not leave the mixture unattended.
• Once the egg yolk mixture sickens, remove it from heat and let it cool to room temperature. Cover with plastic wrap, lightly pressing the plastic against the surface to prevent skin from forming.
• MERINGUE WITH HAZELNUTS
• Prepare 4 microwave-safe plates (large enough to accommodate 14 cm/ 5.5 in circle) by liberally spreading coconut oil and putting them aside. You have to spread ready meringue on the cold plate, you can’t reuse the plates.
• Also, make sure you place the egg whites into a very clean bowl and whisk to get this done or the egg whites will not stiffen properly.
• Add 1-2 powdered erythritol to egg whites and beat them up first on low speed until soft peaks form and then on high speed until you get stiff peaks. It’s best to use powdered sweetener as it will dissolve better into the egg whites. 
• Carefully and slowly fold the hazelnuts through the meringue gently, using a rubber spatula, making sure you keep all the air inside.
• MICROWAVING
• Once the meringue is ready visually divide the mixture into four equal sizes. Scoop ¼ of the mixture and gently spread the meringue in a circle on the prepared oiled plate. It will make 14 centimeters / 5.5 inches circle and roughly 8 mm or ¼ inch thick.
• Microwave at 800 Watts for 90 seconds.
• While the first layer is cooking spread ¼ of a meringue mix on the second plate, and continue until all four layers are ready. Set them aside to cool down completely before moving on to the next step.
• TEST FOR DONENESS: To check if the meringue is done, gently touch the top, and it should feel dry and firm. If it’s still sticky or soft, continue microwaving in short bursts ( 30 seconds) until it reaches the desired consistency. Be mindful not to overcook it, as it can quickly turn from perfectly crisp to overly browned.
• CUSTARD CREAM (continue)
• Wisk into cooled egg yolks 1 teaspoon of vanilla extract and 50g of unsalted butter at room temperature. Then add sifted chocolate powder and whisk until combined.
• Spread the whipped chocolate custard cream on the layers and stack them. 
• DECORATING
• Decorate the cake with chopped hazelnuts.
• Refrigerate the cake overnight. Cut into 6 wedges and serve at room temperature.