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Hazelnut raspberry meringue cake
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Prep Time:
155 minutes
Cook Time:
50 minutes
Total Time:
205 minutes
Festive dessert with Christmas colors, bursting with summer flavors!
Ingredients:
  • 6 eggwhites
  • 322.50 gm caster sugar
  • 25.00 gm hazelnut meal (ground hazelnuts)
  • 300ml thickened cream
  • 240.00 gm thick vanilla custard
  • 250g raspberries
Instructions:
  • Preheat the oven to 150°C/130°C fan-forced, then line 3 baking trays with baking paper and mark a 20cm circle on each.
  • With an electric mixer, whip egg whites until stiff peaks form. Incorporate sugar and beat for 10 minutes until sugar is fully dissolved. Divide mixture into circles, spreading one-third into each. Sprinkle 1 tablespoon of hazelnut meal over each round.
  • Bake for 45 to 50 minutes until firm. Turn off oven and let cool with door cracked open.
  • Beat the cream using an electric mixer until stiff peaks form, then gently fold in the custard.
  • Place one meringue round on a serving plate, layer with half of the cream mixture and one-third of the berries. Repeat this process with the remaining rounds, cream mixture, and berries. Serve and enjoy!

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