Hazelnut Meringue Cake with Grapes
Ingredients
140g hazelnuts
4 egg whites
250g caster sugar
pure vanilla essence
4 drops vinegar
300ml cream
250g fresh grapes or berries
icing sugar to dust
Description
This is probably the favourite dessert from my cordon bleu training days. I have successfully shared it with students over many years of cooking classes and it never dates or seems old fashioned. The layers of crisp, nutty meringue are sandwiched together with softly whipped cream and you can add fresh grapes, strawberries or raspberries.
Method
Preheat the oven to 180°C. Prepare two 20cm loose-bottomed cake tins. Cut baking paper to fit the bases, and butter the inside rims of the tins. Lightly dust with flour to make a non-stick surface.
Roast the hazelnuts in the oven for about seven minutes so they are browned and toasted. (Leave the oven on for baking the cake.) Cool, and remove the skins by rubbing between your fingers. Grind in a nut grinder or food processor until coarse but not turned to dust.
Beat the egg whites until stiff in an electric beater and then add the sugar. Continue to beat until the mixture is satiny and smooth. Add vanilla to taste (about half a teaspoon) with the vinegar. Finally fold the ground hazelnuts in carefully, without losing any volume.
Divide the mixture between the two tins and spread out evenly. Bake at 180°C for about 45minutes until crisp and brown. Remove from the oven and immediately turn out onto a baking rack. (If left it will set in the tin and be impossible to remove.)
To decorate, whip the cream and pile onto one of the cake halves. Place the grapes or berries on top of the cream, then lightly press the other half of the cake on top. Dust with icing sugar and serve.
The cake can be made a day or two ahead but must be kept in an airtight tin and served within an hour or two of decorating.
Categories
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