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Hazelnut meringue cake

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


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


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.

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