Brown Sugar Meringues With Raspberries And Spiced Oats

 

Brown Sugar Meringues With Raspberries and Spiced Oats

Every component of this dessert is a winner but it is the oat topping that willl go back for just one more spoonful.  Serves 4

Ingredients:

3 large egg whites

7/8 cup 170g light brown sugar

 5 ounce (150g) pack of raspberries

1 tablespoon (10g) confectioners sugar

1 teaspoon (10ml) Cointreau *optional

1/2 orange (scrubbed) zest

1 teaspoon cider vinegar

1 cup (250 ml) double cream, to serve

Caramelized Spiced Oats

1 cup (100g)  jumbo rolled oats

1/3 cup (60g)  light brown soft sugar

1/2 teaspoon cinnamon

1/2 teaspoon nutmeg

1/2 teaspoon ginger

1/2 teaspoon fine salt

Directions:

Meringues:

NOTE:  This is not a recipe for a humid day

Preheat the oven to 250* F ( 120*C )   Line a large baking tray with baking parchment paper.  In a clean bowl with a hand mixer or in the bowl of a free standing mixer, whisk the egg whites to a stiff peaks.  Add the sugar 1 tablespoon at a time, whisking until you have a firm glossy meringue, (5 to 7 minutes). Using a spoon scoop onto parchment paper 4 well spaced nests.  With the back of a spoon gently press the center to leave space for the filling.  Bake for 1 hour and leave in the oven to cool for 2 hours or overnight.

Oats:  Preheat the oven to 325*F  (160*C) .  Line a baking sheet with parchment paper.  Put the oats in a bowl and set aside.  In a small pan over low heat, melt the butter and sugar sitrring occasionally (6 to 10 minutes).  Add the salt and the spices mix again and pour over the oats in the bowl and toss to coat and toss to coat.  Spread out on the baking tray and bake 30 minutes stirring halfway until golden.  Set aside to cool.

Put the raspberries in a bowl with the icing sugar and Cointreau if using,  the orange zest, and the vinegar.  Stirring to combine allowing the raspberries to break up a little.

When ready to serve place the double-cream in a chilled bowl and using a balloon whisk, beat to soft peaks.  Place a meringue on a plate, add a dollop of whipped cream, and spoon over the raspberries.  Top

with some caramelized spiced oats to finish.

TIP:  Store any left over spiced oats in an airtight jar or container for up to 2 weeks.  Sprinkle over ice cream, yogurt, or fruity compote. 

Hazelnut Chocolate Layer Cake

Hazelnut Chocolate Layer Cake

Chocolate and Hazelnut are a match made in heaven in this knock-out- bake.
Ingredients:
5 ounces (150g) blanched hazelnuts, divided
3/4 cup (175 g) unsalted butter softened, plus more for greasing
2/3 cup (160g) self rising white flour
2 tablespoons (25g) cocoa powder
1/2 teaspoon baking powder
1/2 teaspoon fine salt
2/3 cup (175g) caster sugar
3 medium eggs, beaten
5 tablespoons whole milk
Buttercream:
2/3 cup (150g) Unsalted Butter

2/3 cup (150g) Icing Sugar
6oz (175g) hazelnut chocolate spread (Nutella)

Directiona:

Preheat oven to 350*F.  Roast the hazelnuts on a baking tray for 10 - 14 minutes or until golden.  Set aside and allow to cool.  Grease and line the rounds and sides of 2"x 8" round layer cake pans.

Combine the Cocoa, flour, baking powder and salt in a bowl.

In a food processor, whiz 4 ounces (120g) cooled nuts until roughly ground.   Whiz in the sugar until finely ground, then whiz in the butter.

Add the eggs and whiz to combine, then sift in the flour mixture and blend just until combined.  Add the milk and blend until smooth.

Divide evenly between the prepared cake pans and smooth the tops.  Bake for about 20 minutes until risen and a skewer inserted in the center comes out clean.  Cool in the tins 5 minutes then turn out onto a wire rack to cool completely.

For the Buttercream, beat the butter in a bowl with an electric hand mixer for about 3 minutes until light and fluffy.  Beat in the icing sugar for another 2 minutes, then hazelnut spread. 

To assemble, put one sponge on a plate or stand, spread or pipe one-half of the buttercream over it., then place the second sponge on top and decorate it with the remaining buttercream.  Roughly chop the reserved (30g) hazelnuts and scatter over the top.