Name: Hazelnut meringue cake with granadilla-curd filling
Prep time: 25 min
Cook time: 40 min
Total time: 65 min
Yield: 8 servings
Cuisine: Bake
Ingredients: 4.00 eggs large, whites only; 240.00 g castor sugar; 130.00 g hazelnuts; 250.00 ml cream; 0.00 icing sugar to dust; 6.00 granadillas large; 2.00 ml Citric acid; 225.00 g sugar; 40.00 g butter; 2.00 eggs just the yolks

Recipe Disclaimer

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Ingredients (10)

4.00	eggs — large, whites only
240.00 g	castor sugar
130.00 g	hazelnuts
250.00 ml	cream
0.00	icing sugar — to dust

Granadilla curd

6.00	granadillas — large
2.00 ml	Citric acid
225.00 g	sugar
40.00 g	butter
2.00	eggs — just the yolks

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Method:

Line the bottoms of two sandwich-cake tins with rounds of baking or greaseproof paper. Brush the paper and the sides of
the tins with a little oil.

Whisk egg whites until stiff, then add half the castor sugar. Beat again until stiff. Beat in remaining sugar and continue beating until meringue is so stiff it does not flow and holds its shape.

Reserve 50ml hazelnuts for garnishing and fold remaining nuts into mixture. Divide between two tins, smoothing tops slightly. Bake in a preheated oven for 40 minutes. Turn the cakes out onto a wire rack and peel off paper.

GRANADILLA CURD
Place all ingredients in a double boiler and stir until butter has melted and sugar dissolved. Continue cooking until mixture coats the back of a spoon. Spoon into a bowl and cool.

Whip cream and mix lightly with granadilla curd. Use to sandwich cakes together. Sift a little icing sugar over top and decorate with reserved hazelnuts. Assemble one hour before serving.