Hazelnut meringue cake

Hazelnut meringue cake

By
From
The Frugal Cook
Photographer
Mike Cooper

Another delicious relic of the '70s updated from a very battered copy of Cordon bleu Desserts and Puddings by Rosemary Hume and Muriel Downes (Penguin). Nowadays you don't even have to rub the hazelnut skins off (although it tastes fractionally better if you do).

Ingredients

Quantity Ingredient
125g skinned hazelnuts
4 egg whites, at room temperature
250g caster sugar
a few drops vanilla extract
1/2 teaspoon vinegar
150ml double cream
450g fresh or frozen raspberries
icing sugar, to taste
2 lightly oiled non-stick 20cm cake tins with the bases lined with baking parchment

Method

  1. Put the nuts on a baking tray. Set the oven to 190°C and roast the nuts until lightly browned (and smelling deliciously nutty) - about 10 minutes. Remove from the oven, leave to cool then pulse in a food processor until finely chopped but not powdery. Whisk the egg whites until just holding their shape then gradually beat in the caster sugar, a heaped tablespoon at a time, adding the vanilla extract and vinegar with the last addition. Fold in the finely chopped nuts and spoon the mixture into the prepared tins. Bake for 30-40 minutes until the meringue cakes are well risen and firm. Cool, then carefully remove the baking parchment.
  2. Whizz half the raspberries in a food processor or blender and sieve into a bowl. Beat in sifted icing sugar to taste - about 4-5 tablespoons - and pour into a small glass jug. Whip the cream lightly and spread over the upturned base of one of the meringue cakes. Scatter over half the raspberries and carefully place the other half of the meringue 'cake' on top. Sift over a little icing sugar and serve with the raspberry sauce.

Variations

  • You could use toasted walnuts or pecans instead of hazelnuts or fill the cake with fresh peaches or nectarines.
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