Hazelnut meringue cake with granadilla curd filling

Line the bottoms of 2 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 50 ml hazelnuts for garnishing and fold remaining nuts into mixture.
Divide between 2 tins, smoothing tops slightly.
Bake in a preheated 190 ºC 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.