Hazelnut meringue cake

Name: Hazelnut meringue cake
Prep time: 20 min
Cook time: 40 min
Total time: 60 min
Yield: 8 servings
Cuisine: Bake
Ingredients: 5.00 eggs large, whites only; 325.00 ml castor sugar; 100.00 g hazelnuts roasted, ground; 15.00 ml vanilla essence; 25.00 ml vinegar; 250.00 ml cream; 250.00 g mixed berries; icing sugar for dusting

8 servings Prep: 20 mins, Cooking: 40 mins

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By Food24 November 03 2009

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Ingredients (8)

5.00	eggs — large, whites only
325.00 ml	castor sugar
100.00 g	hazelnuts — roasted, ground
15.00 ml	vanilla — essence
25.00 ml	vinegar
250.00 ml	cream
250.00 g	mixed berries
	icing sugar — for dusting

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Method:

Oil and flour the sides of 2 sandwich cake tins and line the bottom with oiled greaseproof paper.
Whip the whites until very stiff, then fold in 15 ml sugar. Fold in half the sugar at a time and then beat well until thick and glossy and the meringue holds its shape.
Fold in the nuts, vanilla and vinegar.
Divide the mixture between the two tins and smooth the tops.
Bake in preheated 150 ºC oven for 30 to 40 minutes. The top should be crisp and the inside like marshmallow. Turn out onto racks to cool.
Whip the cream. Spread on top of one half and add the berries. Cover with other half and dust the top with icing sugar.