Hazelnut Meringue Cake with Apricot Cream
Delight your palate with the Hazelnut Meringue Cake paired with Apricot Cream—light, fluffy meringue with a touch of hazelnut and rich apricot cream. Perfect for dessert!
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.carolshelton.com.
Cooking tools:
- Food processor
- Blender
- Hand mixer
- Cake pan
- Cooling rack
- Offset spatula
- Flat knife
- Whisk
- Mixing bowl
- Saucepan
- Oven
- Refrigerator
- Microwave
- Parchment paper
- Measuring cup
- Measuring spoon
- Spatula
- Spoon
- Chef's knife
- Cutting board
Ingredients
- 4 large egg whites
- 1 1/3 c. superfine sugar
- 1/2 t. vinegar
- 3-4 drops vanilla
- 1 cup hazelnuts toasted, skinned and finely ground
- 8 oz. dried apricots huge, sweet, soaked overnight, enough water to cover
- 8 T. sugar
- Juice of one lemon
- 2 T. Apricot Brandy
- 2 c. whipping cream
- 4 T. confectioner's sugar
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