Swiss Hazelnut Meringue With Chestnuts
|Castor sugar||8 Ounce|
|White vinegar||1 Teaspoon|
|Flaked hazelnuts||1⁄2 Ounce|
|Double cream||1⁄4 Pint|
|Canned sweetened chestnut puree||8 Ounce|
Heat the oven to 350°F, 180°C, gas no. 4.
Lightly brush the sides of two 8 inch (20 cm) sandwich tins with oil and line the base with silicone non stick paper.
Place the whole hazelnuts on a tray and put in the oven for about 5 to 6 minutes, then tip onto a clean tea towel and rub them well together to remove all the skins.
Place in an electric blender and grind.
Whisk the egg whites on maximum speed with an electric or hand rotary whisk until they are stiff and then whisk in half the sugar, a teaspoonful at a time.
Mix the ground hazel nuts with the remaining sugar and carefully fold into the egg whites with the vinegar.
Divide the mixture between the two sandwich tins and spread flat.
Sprinkle the flaked hazelnuts on top of the mixture in one of the tins.
Bake in the oven for 45 minutes then turn off the heat and leave to cool in the oven.
Then remove from the oven and turn out of the tins; remove the paper.
Put the meringue with the hazelnuts on top on one side and place the other on a serving dish.
Lightly whisk the cream with the brandy until thick.
Spread the chestnut puree over the meringue on the serving dish and then cover with the whipped brandy cream.
Place the second meringue on top and leave to stand for at least 4 hours before serving.