Raspberry Hazelnut Meringue Cake

• 4 egg whites
• 9 oz. caster sugar *See Note
• 3-4 drops of vanilla essence
• 1/2 tsp. vinegar
• 4 1/2 oz. hazelnuts (shelled, browned and ground)
• 1/2 pint double cream
• 1/2 lb. raspberries (optional)
• icing sugar (for dusting)

1. Butter and flour the sides of the sandwich tins and line the bottom with a disc of non-stick (silicone) cooking paper.
2. Set the oven at 375u0b0.
3. 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 essence and vinegar, then fold in prepared nuts.
4. Divide the mixture between the two prepared tins and smooth the top with a pallette knife; bake 30-40 minutes but no longer. The top of the meringue will be crisp and the inside soft like a marshmallow.
5. Turn on to wire racks to cool.

egg whites, caster sugar, drops of vanilla essence, vinegar, hazelnuts, cream, raspberries, icing sugar

Taken from www.cookbooks.com/Recipe-Details.aspx?id=107452 (may not work)