Geraldene Holt

Hazelnut and Muscovado Meringue Cake

Preparation info
  • Makes:

    8–10

    -portion cake
    • Difficulty

      Complex

    • Ready in

      2 hr

Appears in
Cakes
Cakes

By Geraldene Holt

Published 2011

  • About

Discs of hazelnut and caramel meringue sandwiched with whipped cream or coffee ice make a simple dessert or a rich cake for tea-time. The meringue layers can be stored in the freezer until needed, then assembled in a trice.

Ingredients

    Meringue

  • 120 g / 4 oz toasted hazelnuts
  • 2 tbs cornflour<

Method

Place a sheet of baking paper on each baking sheet. Use a pencil to mark a circle of 23 cm / 9 in. diameter on each sheet. Finely chop the hazelnuts with the cornflour in a processor. Whisk the egg whi