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Image for Recipe - Strawberry & Hazelnut Meringue Cake

Strawberry & Hazelnut Meringue Cake

Image for Recipe - Strawberry & Hazelnut Meringue Cake
  • Time preparation 20 minutes
  • cook time 45 minutes
  • Serve Serves 10

  • 100g blanched hazelnuts
  • Sunflower oil, for greasing
  • 150g caster sugar, plus an extra 2 tbsps
  • 3 large free-range egg whites
  • Pinch salt
  •  ½ tsp white wine vinegar
  • 170ml tub double cream
  • ½ tsp vanilla bean paste
  • 170g Greek-style natural yogurt
  • 400g strawberries, hulled and sliced

Preheat the oven to 180˚C/Fan 160˚C/Gas 4. Put the hazelnuts on a small baking tray and roast for 8 minutes or until golden; set aside to cool. Meanwhile, grease and line the base and sides of 2 loose-bottomed 18cm sandwich cake tins. Put the cooled hazelnuts and 1 tbsp caster sugar in a small food processor; pulse until ground (a few chunky pieces are fine).

Put the egg whites and a pinch of salt in a mixing bowl. Using electric beaters, whisk to stiff peaks, then whisk in 150g caster sugar in 3 additions. Fold through the ground hazelnuts and vinegar, divide between the tins, smoothing the tops, then bake for 30-35 minutes. Set aside to cool.

Using electric beaters, whisk the cream, remaining 1 tbsp sugar and vanilla to soft peaks. Stir in the yogurt. Remove the meringue cakes from the tins; place one on a cake stand. Spread with half of the cream mixture and tumble over half of the strawberries. Repeat with a second layer and serve at once. 

Ingredients

  • 100g blanched hazelnuts
  • Sunflower oil, for greasing
  • 150g caster sugar, plus an extra 2 tbsps
  • 3 large free-range egg whites
  • Pinch salt
  •  ½ tsp white wine vinegar
  • 170ml tub double cream
  • ½ tsp vanilla bean paste
  • 170g Greek-style natural yogurt
  • 400g strawberries, hulled and sliced

Method

Preheat the oven to 180˚C/Fan 160˚C/Gas 4. Put the hazelnuts on a small baking tray and roast for 8 minutes or until golden; set aside to cool. Meanwhile, grease and line the base and sides of 2 loose-bottomed 18cm sandwich cake tins. Put the cooled hazelnuts and 1 tbsp caster sugar in a small food processor; pulse until ground (a few chunky pieces are fine).

Put the egg whites and a pinch of salt in a mixing bowl. Using electric beaters, whisk to stiff peaks, then whisk in 150g caster sugar in 3 additions. Fold through the ground hazelnuts and vinegar, divide between the tins, smoothing the tops, then bake for 30-35 minutes. Set aside to cool.

Using electric beaters, whisk the cream, remaining 1 tbsp sugar and vanilla to soft peaks. Stir in the yogurt. Remove the meringue cakes from the tins; place one on a cake stand. Spread with half of the cream mixture and tumble over half of the strawberries. Repeat with a second layer and serve at once. 

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