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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