This wonderful recipe is based on the Austrian “torte” and is a great choice if you need an impressive dessert which is relatively quick and easy to make. You’ll love the way the chalky, chewy texture of fresh meringue combines with the nutty flavour of roast hazelnuts and fresh, tart raspberries. The combination of tastes is a marriage made in heaven!
No flour is used in the recipe so it’s one you can use if you need something special to serve to guests who are intolerant to wheat or gluten. The quantities given below will make 6 servings.
You will need the following products on your
- 4 egg whites
- 8 ounces/225g castor sugar
- ¼ lemon/li>
- 4 ounces/125g hazelnuts
- ¾ pint/450ml double/whipping cream
- 1 teaspoon sugar
- 4 ounces/125g fresh raspberries
- Mint leaves for garnish (optional)
- Icing sugar to sprinkle on top
- Start by roasting the hazelnuts. Put them in a frying pan on the hob over a medium flame without any fat in the pan. Heat until they turn dark brown and set them aside to cool. Once cooled, put the nuts through a blender until ground up.
- Turn the oven on to 350 degrees F/180 degrees C. Grease and line two cake tins with removable bottoms.
- Wipe the inside of a mixing bowl with the lemon quarter. Be careful not to leave any impurities in the bowl. Place the egg whites in the bowl and whisk until they form stiff peaks. Add the caster sugar, a spoonful at a time, beating continually until the mixture is smooth and glossy. Add the ground hazelnuts and mix gently until blended.
- Divide the meringue mixture between the two prepared cake tins, and place in the pre-heated oven.
- Bake for around 45 minutes until the meringues are light golden in colour. Remove from the oven and leave to cool.
- Whilst the meringues are cooling, whip the cream with the teaspoon of sugar until it forms soft peaks.
- Wash the raspberries.
- Once the meringues are completely cool you can remove them from the cake tins and assemble the dish. Place the first meringue on a large serving plate. Cover with half of the whipped cream. Place half of the raspberries in the center of the cream. Place the second meringue on top of the raspberries and cream with the crust facing upwards.
- Sprinkle on a little sieved icing sugar and decorate the top of the torte with the remainder of the whipped cream and raspberries and the mint leaves.