Hazelnut & Baileys meringue cake

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• NaiHeff

  23 November 2009

  NaiHeff rated and commented on this recipe

  

  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!

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• SueH

  07 December 2009

  SueH commented on this recipe

  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.

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• Louise

  26 December 2009

  Louise rated this recipe

  

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• fromBAtoParis

  03 January 2010

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• rara1301

  05 January 2010

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• Fleur de Mer

  14 January 2010

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• Sister Green

  06 May 2010

  Sister Green commented on this recipe

  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?

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• hlnharrison

  28 August 2010

  hlnharrison rated and commented on this recipe

  

  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.

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• Essexclarkey

  01 May 2011

  Essexclarkey rated and commented on this recipe

  

  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.

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http://www.bbcgoodfood.com/recipes/78604/

http://www.bbcgoodfood.com/recipes/78604/

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Ingredients

• sunflower oil , for greasing
• 150.0g toasted hazelnuts
• 5 egg whites
• 280.0g golden caster sugar
• 1.0 tbsp white wine vinegar
• 300.0ml pot double cream
• 2.0 tbsp icing sugar , plus extra for dusting
• 3.0 tbsp Baileys cream liqueur (optional)
• 200.0g 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
• 150.0g toasted hazelnuts
• 5 egg whites
• 280.0g golden caster sugar
• 1.0 tbsp white wine vinegar
• 300.0ml pot double cream
• 2.0 tbsp icing sugar , plus extra for dusting
• 3.0 tbsp Baileys cream liqueur (optional)
• 200.0g pack fresh raspberries

662 kcalories, protein 8.0g, carbohydrate 61.0g, fat 44.0 g, saturated fat 16.0g, fibre 3.0g, sugar 60.0g, salt 0.21 g

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