Hazelnut & Baileys meringue cake

Hazelnut & Baileys meringue cake

  • 1
  • 2
  • 3
  • 4
  • 5
(11 ratings)

By

Magazine subscription – 3 issues for £3

Cooking time

Prep: 20 mins Cook: 45 mins

Skill level

Easy

Servings

Serves 6

A fantastic combination of sweet nutty meringue, fresh cream and tart raspberries

Nutrition and extra info

Nutrition info

Nutrition

kcalories
662
protein
8g
carbs
61g
fat
44g
saturates
16g
fibre
3g
sugar
60g
salt
0.21g

Ingredients

  • sunflower oil, for greasing
  • 150g toasted hazelnuts
  • 5 egg whites
  • 280g golden caster sugar
  • 1 tbsp white wine vinegar
  • 300ml pot double cream
  • 2 tbsp icing sugar, plus extra for dusting
  • 3 tbsp Baileys cream liqueur (optional)
  • 200g pack fresh raspberries

Buy Ingredients

Buy the ingredients for this recipe now via:

Want to know how this works? Read all about it here.

Method

  1. Heat oven to 190C/170C fan/gas 5. Line 2 x 20cm sandwich tins with foil, then lightly oil the foil. Whizz the nuts in a processor until finely ground.
  2. Whisk the egg whites in a bowl until they form stiff peaks. Whisk in most of the sugar, a spoonful at a time, until the mixture is stiff and glossy. Stir the rest of the sugar into the nuts, then fold into the meringue with the vinegar. Divide between the tins and level the tops.
  3. Bake for 40-45 mins until firm, then cool in the oven. When the meringues are cold, carefully peel off the foil.
  4. To serve, whisk the cream, icing sugar and Baileys together until softly stiff. Put one of the meringues, top-side down, on a plate, then spread with the cream and scatter over the raspberries. Put the other meringue layer on top and dust generously with icing sugar.

Recipe from Good Food magazine, December 2009

Ads by Google

Comments, questions and tips

Sign in or create your My Good Food account to join the discussion.

Comments

Show comments
Auntchilli's picture

I've made this a few times before with a lower cooking temperature, perfect! Was wondering, i'd like to make this as a sweet canapé, does anyone think it would be possible to make this into lots of mini ones?

kazlouandandy's picture

Disaster! I didn't have any white vinegar so omitted it and it all just crumbled as I tried to take it out of the tins, not sure if this is the reason it crumbled, or maybe I took it out of the oven too soon? I'm going to make a hazelnut baileys Eton mess as the meringue actually tastes delicious.

badgerboy1's picture

Against my better judgement I cooked this at the higher temp and it turned out a bit chewy! However I just crumbled it up in the filling, mixed in the raspberries and made a sort of Eton Mess which tasted great!

clematis67's picture

Made this for over Christmas. Went down really well. Tasted amazing. Added more bailey's than suggested and did not make in a cake tin. Made just like you would meringues or pavlova's. Came out brilliant.

heatherkeen's picture
  • 1
  • 2
  • 3
  • 4
  • 5

Made this for Xmas eve dinner, made meringue the day befor so really easy to assemble on the day. Temperature of 170 fan oven worked fine. It is one of the most delicious and stunning desserts ever (decorated the top with piped swirls of the cream topped with raspberries & blackberries) I think this will be made again!

shaztyler's picture
  • 1
  • 2
  • 3
  • 4
  • 5

Forgot to rate. I love the idea of the chocolate filling Krystynacooks

shaztyler's picture
  • 1
  • 2
  • 3
  • 4
  • 5

I made this for a clandestine cake club party and it was all gobbled up!
It was nice and light and I am going to do it for boxing day pudding as it will be a light pudding after a big dinner of leftovers. It was really easy to make and I prepared the meringue ahead and assembled the cake just before I left for the party. I may need to watch the time or temp a little more closely as some of the edges were a little burnt.

krystynacooks's picture

I am hoping to make a dacquoise for my niece's birthday dinner this Friday & I hope by following the reader's comments abiut lowering the temperature I will not mess up But I also want a chocolate mocha cream filling

krystynacooks's picture

I am hoping to make a dacquoise for my niece's birthday dinner this Friday & I hope by following the reader's comments abiut lowering the temperature I will not mess up But I also want a chocolate mocha cream filling

krystynacooks's picture

I am hoping to make a dacquoise for my niece's birthday dinner this Friday & I hope by following the reader's comments abiut lowering the temperature I will not mess up But I also want a chocolate mocha cream filling

mariabudgen's picture
  • 1
  • 2
  • 3
  • 4
  • 5

Made this for a dinner party last night. The top of the meringues were cinged half way through the time, so as other reviewers have suggested, think the oven temp (I used GM 5) may be too hot - else next time I will move it to a lower shelf, which is how I finished it off.
I used Jamaican Rum Cream instead of Baileys which worked well and there was no need for the icing sugar which I omitted. I did double the cream volume in order to coat the top as well as the middle (which covered the burnt bits!) and saved 8 raspberries for decoration. I then piped some cream on top of the top cream layer and added some candles with the raspberries as it was a friend's birthday. Went down a treat and will make again. The nuttiness was a good compliment to the flavoured cream, raspberries and sugary meringue. I think plain meringue could be too sweet.

bethocallaghan's picture
  • 1
  • 2
  • 3
  • 4
  • 5

really lovely, made a normal cream filling as was feeding to children also...

la_mac's picture
  • 1
  • 2
  • 3
  • 4
  • 5

Well received by all who tried it, hazelnuts make all the difference from a pavlova and give so much extra flavour. I will definitely use this recipe again.

hlnharrison's picture
  • 1
  • 2
  • 3
  • 4
  • 5

This recipe is great. I have made it with just plain meringue, without the nuts. I worried that the mixture would be too flimsy to hold together but I was very careful and it worked well. It looked so much more elegant than my usual pavlova.

sistergreen's picture

I prepared the meringue for a creme fraiche and our own home grown gooseberry puree filling; delicious. However, the crust was like a lunar landscape, badly cracked etc.

I used a conventional electric oven at 190 for 45 mins, but might try a lower temp next time. I looked up several alt recipes and all said similar temp and time. My oven is top and bottom heat in conventional mode.

Any comments on how to achieve a better result?

hldswrth's picture

I did this recipe for a dinner party. I want everyone to know that the temperature quoted for a fan assisted oven is totally wrong. I did this at the 170C as quoted here, but my meringues were totallly burnt! I then remade at 140C for 1 hour and it was fab. I would also recommend using BLANCHED hazelnuts as it cuts the time down by half. We all loved this recipe, just turn the temperature down before cooking.

naiheff's picture
  • 1
  • 2
  • 3
  • 4
  • 5

Made this for a big family get together - loved by everyone. It was really easy to make but looked very impressive which makes it a 5 star recipe in my book!

Questions

Tips