Hazelnut Meringue Sandwich
Another spring/summer pudding for you - this time in the form of a Hazelnut Meringue Sandwich Cake. This is like a slightly more interesting and sophisticated Eton Mess, but thankfully just as simple to put together. The recipe is a slightly adapted version of the one in Rosie Lovell's book,
Supper With Rosie
, and is brilliantly easy and fresh with relatively few ingredients. Despite this it is still impressive to serve, and is a crowd-pleasing way to round off a spring supper - who doesn't like meringues and cream? I would also be interested to substitute the hazelnuts for pistachios and see how that worked, although uni work is preventing me from much kitchen experimentation at the moment so I haven't got round to that just yet…
You will need…
4 egg whites
250g caster sugar
1 tsp vanilla extract
275ml double cream
1 punnet of raspberries
1 tsp vanilla paste or 1 vanilla pod
You will need to…
- Preheat oven to 200C.
- Line the base of two 20cm cake tins with foil. Grease the sides of the tins and the foil well with vegetable oil.
- Toast the nuts in a dry pan over a low heat for a few minutes until darkened and fragrant, then blitz them in a food processor or coffee grinder until chunky.
- In a large bowl, whisk the egg whites until firm then gradually whisk in the sugar.
- Gently fold in the vanilla extract and ground nuts until well combined, then divide the mixture between the two prepared tins.
- Bake for 12 minutes in the oven, then turn the temperature down to 170C and cook for a further 30 minutes. Leave to cool completely in the tins.
- When ready to serve, whip the cream to soft peaks with the vanilla paste or the seeds of
one scraped vanilla pod.
- Fold in the raspberries, then spread the mixture over one of the meringues and place the second on top.
Enjoy! C x