Raspberry Hazelnut Meringue Cake -

Raspberry Hazelnut Meringue Cake

Ingredients

1 cup hazelnuts
4 egg whites
⅛ teaspoon salt
1 cup sugar
½ teaspoon vanilla extract

FOR THE FILLING

1 ¼ cups whipping cream
1 ½ pounds raspberries, about 3 pints

Details

Serves: 8

Method

1. Preheat the oven to 350°F. Line the bottom of 2 x 8-inch cake pans with wax paper and grease.

2. Spread the hazelnuts on a baking sheet and bake until lightly toasted, about 8 minutes. Let cool slightly.

3. Rub the hazelnuts vigorously in a clean dishtowel to remove most of the skins.

4. Grind the nuts in a food processor, blender, or nut grinder until they are the consistency of coarse sand.

5. Reduce the oven heat to 300°F.

6. With an electric mixer, beat the egg whites and salt until they hold stiff peaks. Beat in 2 tablespoons of the sugar, then fold in the remaining sugar, a few tablespoons at a time, with a rubber spatula. Fold in the vanilla and the hazelnuts.

7. Divide the batter between the prepared pans and spread level.

8. Bake for 1-¼ hours. If the meringues brown too quickly, protect with a sheet of foil. Let stand 5 minutes, then carefully run a knife around the inside edge of the pans to loosen. Transfer to a rack to cool.

9. For the filling, whip the cream just until firm.

10. Spread half the cream in an even layer on one meringue round and top with half the raspberries.

11. Top with the other meringue round. Spread the remaining cream on top and arrange the remaining raspberries over the cream. Refrigerate for 1 hour to facilitate cutting.

Related food category:

• Cakes and Cheesecakes