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

  fromBAtoParis rated this recipe

  

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• rara1301

  05 January 2010

  rara1301 rated this recipe

  

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• Fleur de Mer

  14 January 2010

  Fleur de Mer rated this recipe

  

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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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• Beth

  04 June 2012

  Beth rated and commented on this recipe

  

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

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• Maria Budgen

  15 July 2012

  Maria Budgen rated and commented on this recipe

  

  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.

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• KrystynaCooks

  13 August 2012

  KrystynaCooks commented on this recipe

  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

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• KrystynaCooks

  13 August 2012

  KrystynaCooks commented on this recipe

  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

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• KrystynaCooks

  13 August 2012

  KrystynaCooks commented on this recipe

  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

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• SharonTyler

  23 December 2012

  SharonTyler commented on this recipe

  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.

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• SharonTyler

  23 December 2012

  SharonTyler rated and commented on this recipe

  

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

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• Heather Keen

  27 December 2012

  Heather Keen rated and commented on this recipe

  

  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!

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• cazzy

  11 January 2013

  cazzy commented on this recipe

  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.

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• countrywife

  26 January 2013

  countrywife commented on this recipe

  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!

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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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