Mar 01 2007

Hazelnut Meringue Cake

For real comfort food I sometimes make this wonderful old fashioned pud.

So simple and delicious; just add toasted, chopped hazelnuts to a basic meringue mixture; four egg whites, ¼ tsp cream of tartar, 225 gms caster sugar, 1 tsp vinegar.

Bake two meringue cakes in lined sandwich tins in a low oven. Cool in the tin, turn out, peel off the lining paper, sandwich together with clotted cream or whipped double cream and lemon curd or apricots poached in sugar syrup. Sprinkle with icing sugar and lemon zest and serve.

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