Hazelnut & Baileys meringue cake

Hazelnut & Baileys meringue cake

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(15 ratings)

Prep: 20 mins Cook: 45 mins

Easy

Serves 6
A fantastic combination of sweet nutty meringue, fresh cream and tart raspberries

Nutrition and extra info

Nutrition:

  • kcal662
  • fat44g
  • saturates16g
  • carbs61g
  • sugars60g
  • fibre3g
  • protein8g
  • salt0.21g
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Ingredients

  • sunflower oil, for greasing
    Sunflower oil

    Sunflower oil

    A variety of oils can be used for baking. Sunflower is the one we use most often at Good Food as…

  • 150g toasted hazelnuts
    Hazelnuts

    Hazelnut

    hay-zl-nut

    Grown in Europe and the US, hazelnuts are encased in a smooth, hard brown shell but are most…

  • 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
    Raspberries

    Raspberry

    ras-beh-ree

    A member of the rose family, raspberries have a wonderfully intense, sweet taste, and many…

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.

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Comments, questions and tips

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naiheff
23rd Nov, 2009
5.05
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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