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Hazelnut Meringue Layer Cake

Hazelnut Meringue Layer Cake with Strawberries & Raspberries

Brought to you by: OcadoLife
    4 serving

Prep time:

Cook time:

Serves: 4

A tower of light hazelnut meringue cakes sandwiched together with cream and fresh berries, this showstopper really does have the wow factor. You can make it ahead of time and assemble at the last minute – perfect for a dinner party dessert or special birthday cake. Finish with a sprinkling of icing sugar.
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  • 250g hazelnuts
  • 8 eggs, whites
  • 300g caster sugar
  • 200ml double cream
  • 200g strawberries, hulled and sliced in half
  • 100g raspberries


Step 1

Preheat oven to 180°C/160°C fan/gas 4. Blitz the hazelnuts in a blender until very fine, set aside.

Step 2

In a clean, grease-free bowl, whisk the egg whites until they form soft peaks. Gradually add the caster sugar spoon by spoon, whisking well in between, until all the sugar has been added and the mixture is thick and glossy. Fold in the hazelnuts.

Step 3

Divide the mix between three greased and lined Victoria sandwich tins. Bake in the oven for about 25-30 mins, until golden.

Step 4

Take out of the oven, cool in the tins, then carefully remove.

Step 5

Whip the cream until it forms soft peaks and spread a third of the mixture onto one of the meringues.

Step 6

Add a layer of strawberries and raspberries, then top with the second meringue. Repeat with the second and third meringues, topping the final one with the last of the cream and berries.

Step 7

Finish with a sprinkle of icing sugar.

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