Nut meringue cake

Ingredients for 1 servings:

• 6 egg whites
• 300 g powdered sugar
• 100 g hazelnuts, finely ground
• 3 tbsp liqueur (nut liqueur)
• 400 ml cream
• 2 points cream stiffener
• 2 tbsp powdered sugar
• 2 tbsp raspberries, pureed (raspberry sauce)
• 350 g raspberries, fresh

Instructions

Working time approx. 30 minutes; Total time approx. 30 minutes

With raspberry cream filling

Whisk the egg whites until stiff peaks form, gradually adding 300g of powdered sugar, nuts, and nut liqueur while continuing to whisk. Line a round baking pan with moistened baking paper. Spread half of the egg white mixture onto the paper and bake at 150°C for about 30 minutes. Repeat with the remaining egg white batter. Let the meringue sheets cool in the switched-off oven for 1 hour. Whip the cream with cream stiffener and 2 tablespoons of powdered sugar until stiff peaks form. Gently mix with the raspberry sauce. Mix 2/3 of the cream with 300g of raspberries and spoon the filling between the meringue sheets. Decorate with the remaining cream and raspberries. Refrigerate.