Hazelnut Meringue Cake

Directions

1. 1
   Preheat the oven to 350F (325F for a convection oven).
2. 2
   Grease and line two 8-inch round cake pans with parchment paper.
3. 3
   For the meringue, beat the egg whites in a clean bowl until stiff peaks form.
4. 4
   Gradually beat in the sugar to make a stiff and glossy meringue.
5. 5
   Fold in the vanilla extract, vinegar, cornstarch and ground hazelnuts.
6. 6
   Divide the mixture evenly between the two prepared pans and level the surface.
7. 7
   Scatter the chopped hazelnuts over the top of one, then bake in the over for 50 - 60 minutes, or until crisp.
8. 8
   Turn out on a wire rack until cool.
9. 9
   For the filling, stir the yogurt, whiskey and honey together in a bowl.
10. 10
    Whip the cream in a separate bowl until soft peaks form, then fold into the yogurt mixture together with the raspberries.
11. 11
    Sandwich the two meringues together with the cream mixture, with the nut-topped meringue uppermost.
12. 12
    Dust with confectioner's sugar and serve in slices.