Sandy Taylor Photography

Cordon Bleu Cookery Course #5 page 2

Hazelnut Meringue Cake with Melba Sauce

4 egg whites

9 oz caster sugar

3 -4 drops vanilla

1/2 teaspoon vinegar

4 1/2 oz ground hazelnuts

1/2 pint double cream

icing sugar (for dusting)

2 x 8" sandwich tins

Method

Butter and flour the sides of the sandwich tins and line the bottom with a disc of baking paper. Set oven at 375F/gas mark 5

Whisk the egg whites until stiff with a rotary or electric beater, add the sugar 1 tablespoon at a time and continue beating until the mixture is very stiff and stands in peaks. Whisk in the vanilla and vinegar, then fold in the nuts.

Divide the mixture between the two prepared tins and smooth the top with a palette knife; bake 30 - 40 minutes but no longer. The top of the meringue will be crisp and the inside soft like a marshmallow. Turn on to wire racks to cool

WATCHPOINT Always fill meringue at least three hours before serving; this will then cut into portions without splintering.

Whisk the cream, sweeten and flavour with extra sugar and vanilla; use about two thirds to fill meringue. Dust top with icing sugar and use the remaining cream to shape or pipe rosettes on the top (or in my case, cause I have a fan forced oven and I burnt the edges, use cream all over to hide the damage, lol) Serve the Melba sauce separately.

Melba Sauce

8 oz fresh raspberries or frozen without sugar

4 tablespoons icing sugar (or to taste)

Method

Rub through a very fine strainer to eliminate all the pips and then sift in icing sugar a little at a time to avoid lumps.