Hazelnut & Baileys meringue cake

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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.

Prepare ahead

This cake can be made up to the end of Step 3, then kept in a tin for up to 3 days. Follow Step 4 to serve.

662 kcalories, protein 8g, carbohydrate 61g, fat 44 g, saturated fat 16g, fibre 3g, sugar 60g, salt 0.21 g

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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

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Difficulty and servings

Serves 6

Preparation and cooking times

Prep 20 mins

Cook 45 mins

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

662 kcalories, protein 8g, carbohydrate 61g, fat 44 g, saturated fat 16g, fibre 3g, sugar 60g, salt 0.21 g

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