Hazelnut Meringue Sandwich

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

125g hazelnuts

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

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