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Emeril's Nutty Vacherin (Emeril Lagasse) Recipe

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Emeril's Nutty Vacherin (Emeril Lagasse)
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Ingredients
10
Count
Nutrition
957
Calories
Total time
230
Minutes
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Ingredients:

Directions:

  1. Preheat the oven to 200 degrees F.
  2. Line 2 large baking sheets with aluminum foil. Using a plate or other round object, trace three 8-inch circles onto the foil to use as templates for piping meringue. Set aside.
  3. Place the egg whites in a large mixing bowl and beat with an electric mixer on medium speed until foamy. While continuing to beat, add the granulated sugar 1 tablespoon at a time. Increase the mixer speed to medium-high and whip until stiff, glossy peaks form, about 5 minutes. Using a large rubber spatula, gently fold in 1 cup sifted powdered sugar, the toasted walnuts and hazelnuts.
  4. Place the meringue in a pastry bag fitted with a plain tip and pipe the meringue onto the foil in a spiraling pattern so that the entire circle is covered with meringue. Repeat with remaining meringue so that you have 3 piped meringue circles.
  5. Bake the piped meringue circles for 3 hours, or until crispy but not colored. If the meringue begins to color and seems crisp, turn off the oven and leave the meringue layers in the oven to continue drying out as the oven cools. Once the oven is cool, remove the baking sheets from the oven and carefully remove the meringue circles from the foil. Set aside until ready to assemble the cake. (Alternately, you can bake the meringues until almost totally crispy, turn off the oven and leave them to dry as the oven cools.)
  6. In a mixing bowl combine the cubed pound or sponge cake with 1/3 cup of the Frangelico and toss to evenly distribute the liqueur. Set aside.
  7. In a chilled, large mixing bowl, whip the heavy cream to soft peaks. Add the 2 tablespoons powdered sugar and remaining 1 1/2 tablespoons Frangelico and continue beating until the cream almost forms stiff peaks. Remove 1/3 of the whipped cream and set aside. Add the sponge cake cubes to the remaining whipped cream and, using a large spatula, gently fold together. Be careful not to over whip or over fold the cream – it will get stiff and begin to turn to butter.
  8. When ready to assemble the cake, place a small amount of the whipped cream on the center of a cake plate and use this to anchor 1 of the crisp baked meringue circles. Place 1/2 of the cake-whipped cream mixture on the top of this meringue circle and spread evenly over the meringue. Top with a second meringue circle and repeat with the remaining cake-whipped cream mixture. Finally, top with the remaining meringue circle and press lightly. Place the whipped cream in a pastry bag fitted with a star tip and pipe stars or rosettes decoratively over the entire surface of the meringue circle. Spread the coarsely chopped walnuts and hazelnuts evenly over the top of the cake, and refrigerate for 2 hours before serving.
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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 956.9 Kcal (4006 kJ)
Calories from fat 404.9 Kcal
% Daily Value*
Total Fat 44.99g 69%
Cholesterol 212.48mg 71%
Sodium 749.46mg 31%
Potassium 1309.87mg 28%
Total Carbs 125.04g 42%
Sugars 49.18g 197%
Dietary Fiber 0.55g 2%
Protein 16.1g 32%
Vitamin C 0.6mg 1%
Iron 2mg 11%
Calcium 104.6mg 10%
Amount Per 100 g
Calories 343.01 Kcal (1436 kJ)
Calories from fat 145.14 Kcal
% Daily Value*
Total Fat 16.13g 69%
Cholesterol 76.17mg 71%
Sodium 268.65mg 31%
Potassium 469.53mg 28%
Total Carbs 44.82g 42%
Sugars 17.63g 197%
Dietary Fiber 0.2g 2%
Protein 5.77g 32%
Vitamin C 0.2mg 1%
Iron 0.7mg 11%
Calcium 37.5mg 10%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

  • salty
  • savory
  • bitter
  • sweet
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Recipe Tags

Weightwatchers Points

  • 22.8
    Points
  • 27
    PointsPlus

Good Points

  • saturated fat free

Bad Points

  • High in Sodium

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