Hazelnut Torte is a splendid dish for a dinner party. The meringue layers may be prepared zuell in advance and filled just before serving.
2 teaspoon vegetable oil
4 egg whites
8 oz. castor sugar
1 teaspoon lemon juice
1 teaspoons grated lemon rind
4 oz. hazelnuts, shelled, peeled and ground
10 fl. oz. double cream
1 tablespoon icing sugar
1 oz. whole shelled hazelnuts
Preheat the oven to warm 325°F (Gas Mark 3, 170°C). Line two shallow 9-inch cake tins with Delectable Hazlenut Toffee is an economical home-made confection which children are sure to love! greaseproof or waxed paper. Brush the paper lightly with the oil and set aside.
In a medium-sized mixing bowl, beat the egg whites with a wire whisk or rotary beater until they are very stiff. Add 4 teaspoons of the sugar, the lemon juice and lemon rind. Continue beating for 1 minute. With a metal spoon, carefully fold in the remaining sugar and the ground hazelnuts.
Spoon the mixture into the prepared cake tins, spreading it out evenly with a knife. Alternatively, fill a forcing bag with the mixture and, using a plain nozzle, pipe two rounds in a spiral in the prepared cake tins.
Place the tins in the oven and bake for 25 to 30 minutes, or until the meringues are firm to the touch.
Remove the tins from the oven and turn the meringues out on to a wire rack. Leave to cool.
In a medium-sized mixing bowl, beat the cream and icing sugar together with a wire whisk or rotary beater until the mixture is very thick.
Spread half of the cream over one layer of the meringue. Place the second layer on top of the cream and spread the remaining cream on top. Sprinkle over the whole hazelnuts and serve.