Name: Hazelnut and Muscovado Meringue Cake
Total time: 2 h
Yield: Makes: 8–10-portion cake
Ingredients: 120 g / 4 oz toasted hazelnuts; 4 egg whites; 2 tbs cornflour; 300 ml / 10 fl oz double cream, or 500 ml / 1 pint coffee ice-cream; 230 g / 8 oz light muscovado sugar, sieved; 1 tbs icing sugar

Preparation info

Makes:
8–10
-portion cake

Difficulty
Complex
Ready in
2 hr

Appears in

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<

Cake
Vegetarian

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

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Hazelnut and Muscovado Meringue Cake

Ingredients

Meringue

Method

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