Hazelnut meringue cake

Recipe from: 5/1/1999 12:00:00 AM
Ingredients 8
Servings 8
Time 20 minutes

Ingredients

  • 5
    large egg whites
  • 325
    ml
    castor sugar
  • 100
    g
    hazelnuts, toasted and ground
  • 15
    ml
    vanilla essence
  • 25
    ml
    vinegar
  • 250
    ml
    cream
  • 250
    g
    berries
  • icing sugar for dusting
 

Method

30-40 minutes
 
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.
 

Read more on: bake
 

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