Gateaux Recipes - Raspberry Meringue Gateau Recipe

  
 

 Gateaux Recipes - Raspberry Meringue Gateau

Ingredients

  • 4 egg whites

  • 225g/8oz caster sugar

  • few drops vanilla essence

  • 5ml/1 tsp malt vinegar

  • 115g/4oz toasted chopped hazelnuts, ground

  • 300ml/1/2 pint double cream

  • 350g/12oz raspberries

  • icing sugar, for dusting raspberries and mint springs, to decorate

FOR THE SAUCE

  • 225g/8oz raspberries

  • 45ml/3 tbsp icing sugar

  • 15ml/1 tbsp orange liqueur

Method:

  1. Preheat the oven to 180'C/350"F/Gas 4. Grease two 20cm/8in cake tins and line the bases with greaseproof paper.

  2. Whisk the egg whites in a large bowl until they hold stiff peaks, then gradually whisk in the caster sugar a tablespoon at a time, whisking well after each addition.

  3. Continue whisking the meringue mixture for a minute or two until very stiff, then fold in the vanilla essence, vinegar and the ground hazelnuts. Divide the meringue mixture between the prepared tins and spread level. Bake for 50­60 minutes, until crisp. Remove the meringues from the tins and leave to cool on a wire rack.

  4. Meanwhile, make the sauce. Puree the raspberries with the icing sugar and orange liqueur in a blender or food processor, then press the puree through a nylon sieve to remove any pips. Chill the sauce until ready to serve.

  5. Whip the cream then fold in the raspberries. Sandwich the meringue rounds with the raspberry cream. Dust with icing sugar, decorate with fruit and mint and serve with the sauce.