Ingredients

  • 110 grams hazelnuts roasted and skinned
  • 225 grams sugar, caster
  • 4 egg whites
  • pinch salt
  • drop vanilla
  • ½ teaspoon white wine vinegar
  • 225 grams raspberries
  • 2 tablespoons powdered sugar
  • 290 milliliters double cream

Directions

1. Preheat oven to 375*F/190*C/GM 5. Line 2 20cm/8in cake tins with parchment paper.
2. Cool hazelnuts. Reserve 5 nuts. Grind remaining nuts with 1 tablespoon sugar. Do not overgrind else nuts become greasy.
3. Whisk egg whites with salt until stiff. Gradually add remaining sugar with vanilla and vinegar until very stiff and glossy. Fold in the nut mixture. Divide between the two tins.
4. Bake for 40 minutes. Remove from paper and cool on racks.
5. Meanwhile, heat raspberries in saucepan with powdered sugar/lemon juice to taste until liquid. Pureé, strain and check for sweetness. If very thick, add a little water.
6. Assemble: Whip cream and sandwich two layers together with two thirds of cream. Dust top with icing sugar. Pipe 5 large rosettes of cream round edge and top with hazelnut. Serve raspberry sauce separately.

Notes
Serving Ideas:Original serves 6.
Suggested Wine:Change 20 servings back to 6-no scale change.


Categories
Puddingsmeringues
Keywords
Puddingsmeringues
MacGourmet downloadHazelnut Meringue Cake with Raspberry Sauce. To import, drag image to your MacGourmet recipe box.