Hazelnut meringue cake with fresh raspberries
( SERVES 8 )
Photo by Elizabeth Clarkson
- Prepare 2 loose-bottomed 20cm cake tins.
- Cut baking paper to fit the bases, then butter the inside rims of the tins.
- Lightly dust with flour to make a non-stick surface.
- Roast the hazelnuts in a preheated 180C oven for about 7 minutes so they are browned and toasted.
- Cool, then remove from their skins by rubbing between your fingers.
- Grind in a nut grinder or food processor until coarse but not turned to dust.
- Using an electric beater, beat the egg whites until stiff, then add the sugar.
- Continue to beat until the mixture is satiny and smooth.
- Add vanilla to taste (about half a teaspoon), then the vinegar.
- Finally, carefully fold in the ground hazelnuts without losing any volume.
- Divide the mixture between the tins and spread evenly.
- Bake at 180C for about 45 minutes or until crisp and brown.
- Remove from the oven and immediately turn out onto a baking rack. (If left to set in the tin, it will be impossible to remove.)
- To decorate: Whip the cream and pile onto one of the cakes.
- Place the berries on top of the cream, then lightly press the other cake on top.
- Dust with icing sugar and serve.
Tip: It can be made a day or two ahead, but must be kept in an airtight tin and decorated within an hour or two of serving.