We thought we would post the recipe just in case you can't get to us this weekend to pick one up. We definitely do not want Mum to miss out on this so give it a go or let us make it for you HERE.

The cake is delicious and easy to make and is very light as it is made mostly of egg whites. It is gluten free and you could swap the hazelnuts for almond if you prefer and swap the strawberries for another fruit as well.

We really hope Mum enjoys this and that she has a lovely day. We have more Mother's Day products HERE if you are stuck!

Components

Hazelnut & Chocolate Dacquoise Cake

Whipped Cream

Fresh Strawberries

Toasted Hazelnuts

Ingredients

150g Dark chocolate

160g Hazelnuts, roasted & skins removed, finely ground

6 Egg whites

1 pinch Cream of tartar

300g Caster sugar

400g Strawberries

30g Icing sugar

350g Cream, thickened, whipped to firm peaks

Method

1. Preheat the oven to 160°C fan forced and 180°C static. Line 2 X 18cm diameter cake tins or rings with grease spray and baking paper neatly fitted around the inside of the tins. Set aside.
2. Add the chocolate pieces or buttons into the mixing bowl of a blender and blend until finely grated or you can use a cheese-grater or microplane with a fine edge. Transfer the chocolate into three bowls of 50g and set aside.
3. Place egg whites and cream of tartar into mixing bowl and whip until soft peaks form. Slowly add the sugar 1 teaspoon at a time until all is combined.
4. Fold in the ground hazelnut and one 50g bowl of grated chocolate.
5. Transfer the mix evenly into the two lined tins and use a palette knife or spoon to level smooth.
6. Bake for 28 minutes or until cooked through. Remove from the oven and use a spoon to sprinkle one 50g bowl of grated chocolate evenly onto the surface of one of the cakes. Do this while the cake is still hot, so the chocolate melts into the surface.
7. Once cool run a small sharp knife around the outer edge of the cakes and lift them out of the moulds or tins.
8. Use the knife to remove the tops of the strawberries, wash the fruit and dry with paper towel.
9. Take one third of the strawberries and slice them into ½ cm slices.
10. Invert the dacquoise half that does not have the chocolate. Arrange the strawberry slices onto the inside.
11. Fold the remaining 50g finely grated chocolate into the whipped cream and transfer the cream into a piping bag fitted with a large plain nozzle.
12. Pipe half the cream on top of the strawberries and top with the other half of dacquoise. Ensure the chocolate is facing upwards on the top half.
13. Cut the remaining strawberries in half and dust with the icing sugar. Leave them to macerate for a minute.
14. Pipe the remaining cream in bulbs on the surface of the cake.
15. Spoon the strawberries inside the bulbs of cream on the surface of the cake and add the remaining toasted hazelnuts roughly chopped.

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Photo: ©Cath Claringbold