We can use fresh peaches at the moment but canned ones can replace them if necessary. The base is meringue which includes some hazelnuts which are skinned and ground before folding in.
You will need two 20cm/8 in sandwich cake tins base lined with silicone paper and a piping bag with star nozzle.
- 4 egg whites (4 fl. oz)
- ¼ teasp white vinegar
- 225g (8 oz) caster sugar
- 100g (4 oz) whole hazelnuts
- 300ml (10 fl. oz) double cream
- 2 fresh peaches or 1 can
Heat the oven to Gas 5/190C.
Reserving a few for decoration, brown the hazelnuts in the oven, rub off their skins, leave them to cool and then grind them finely.
Whisk the egg whites until they are stiff, then gradually whisk in the sugar and the vinegar. Fold in the prepared nuts.
Divide the mixture between the tins, level the tops and bake in the centre of the oven for 30 minutes until firm to the touch.
Remove them carefully from the tins when slightly cool.
Place the peaches in a bowl and cover with boiling water. Remove after 2 minutes and put into cold water, then skin them.
Whip the cream to soft peak.
Dice 1 ½ peaches and mix with the cream, reserving enough cream to pipe the decoration on the top.
Sandwich the two bases together with the cream and chopped peaches.
With the remaining cream pipe six rosettes on the top and decorate with the remaining peach slices and some hazelnuts.
Keep in the refrigerator.