It was Valentine’s Day yesterday and in commemoration and celebration of me being single, I decided to make a pink, flirty tasty cake. Since my favorite thing in the world is meringue, I decided to make a hazelnut raspberry meringue cake... its perfection in itself. So I invited all my single girlfriends over and had a ball! So for all you singles, or anyone who enjoys food out there, this is for you :)
This rich yet light hazelnut meringue filled with bourbon-laced cream and fresh raspberries makes an impressive dinner party dessert. Fill the meringue about 1 hour before serving- any longer and it will start to go soft.
Makes 8-10 slices
4 egg whites
200g caster sugar
1 teaspoon vanilla extract
1 teaspoon cider vinegar
1 teaspoon cornflour
80g toasted hazelnuts, finely ground
2 tablespoons coarsely chopped toasted hazelnuts
For the filling:
75g natural yoghurt
2 tablespoons bourbon
2 tablespoons clear honey
125ml double or whipping cream
225 fresh raspberries
Sifted icing sugar, for dusting
1. Preheat the oven to 180°C/350°F. Grease and base line two 20cm round sandwich cake tins.
2. For the meringue, whisk the egg whites in a bowl until they form stiff peaks. Gradually whisk in the sugar to make a stiff and glossy meringue. Fold in the vanilla extract, vinegar, cornflour and ground hazelnuts.
3. Divide the mixture evenly between the two prepared tins and level the surface. Scatter the chopped hazelnuts over the top of one, then bake in the oven for 50-60 minutes, or until crisp. Turn onto a wire rack and leave to cool.
4. Fir the filling, stir the yoghurt, bourbon and honey together in a bowl. In a separate bowl, whip the cream until it forms soft peaks, then fold into the yoghurt mixture together with raspberries.
5. Sandwich the two meringues together with the cream mixture, with the nut-topped meringue uppermost. Dust with sifted icing sugar. Serve in slices
Baker-out
