Hazelnut meringue cake (wheat free)

YOU
10 servings By Food24
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Ingredients (7)

2.00 eggs — extra-large, whites only
250.00 ml castor sugar
100.00 g hazelnuts — toasted
25.00 ml cornflour
Filling
250.00 ml cream — fresh
60.00 ml glacé cherries
TO FINISH
0.00 icing sugar — for dusting
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Method:

Preheat oven to 100 &degc.
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

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