Hazelnut meringue cake (wheat free)

Recipe from: 5/1/2003 12:00:00 AM

Ingredients 9
Servings 10
Time

Ingredients

  • 2
    extra large whites
  • 250
    ml
    castor sugar
  • 100
    g
    (1 packet) hazelnuts, toasted, then skins removed
  • 25
    ml
    cornflour
  • FILLING
  • 250
    ml
    fresh cream
  • 60
    ml
    glacé cherries
  • TO FINISH
  • icing sugar for dusting
 

Method

 
Preheat oven to 100 °c.
Grease two 20 cm cake tins and line with baking paper.
Beat the egg whites until soft peaks form then beat in the castor sugar by the spoonful, beating well until the sugar has dissolved.
Mix in the hazelnuts and cornflour.
Divide the mixture between the two tins and bake for 1 1/2 hours or until done.
Leave to cool in the oven before carefully turning out onto a wire rack to cool completely.
Filling: Whip the cream until stiff and fold in the cherries. Use to sandwich the two cake layers.
To finish: Dust with icing sugar
 

Read more on: bake
 

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