Name: Hazelnut & Baileys meringue cake
Prep time: 20 min
Cook time: 45 min
Total time: 1 h
Yield: 6
Cuisine: British
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 Irish cream liqueur (optional); 200g pack fresh raspberries

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Hazelnut & Baileys meringue cake

Hazelnut & Baileys meringue cake

Good Food team

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Serves 6

Easy

Prep: 20 mins

Cook: 45 mins

A star rating of 4 out of 5.15 ratingsRate

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

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A star rating of 4.9 out of 5.22 ratings

Ingredients

Nutrition

Units:

MetricUS

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 Irish cream

liqueur (optional)
200g pack fresh raspberries

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Nutrition: per serving

kcal662
fat44g
saturates16g
carbs61g
sugars60g
fibre3g
protein8g
salt0.21g

low

Method

step 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.
step 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.
step 3

Bake for 40-45 mins until firm, then cool in the oven. When the meringues are cold, carefully peel off the foil.
step 4

To serve, whisk the cream, icing sugar and Irish cream 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.

RECIPE TIPS

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.

Recipe from Good Food magazine, December 2009

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A star rating of 4 out of 5.15 ratings

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