• Skip to main content
  • Skip to after header navigation
  • Skip to site footer
Nordic kitchen stories logo

Nordic Kitchen stories

Inspired by family recipes

  • Home
  • Recipes
    • Baking
    • Breakfast
    • Brunch
    • Cakes
    • Desserts
    • Dinner
    • Drinks
    • Festive
    • Fika
    • Fish
    • Foraged Food
    • Gluten-Free
    • Healthy
    • Lunch
    • Main
    • Nordic
    • Pickling
    • Preserving
    • Salads
    • Sharing
    • Snacks
    • Soups
    • Sourdough Baking
    • Starters
    • Vegan
    • Vegetarian
  • Bespoke Cakes
  • Workshops
    • Sourdough Workshops
    • Nordic Baking Workshop
    • Pastry – Savoury Tarts
  • Work with me
  • Buy my book
  • About

Hazelnut & Raspberry Meringue Torte

21st August 2020 by Louise
Hazelnut & Raspberry Meringue Torte
Hazelnut & Raspberry Meringue Torte
This stunning dessert, made with crisp and at the same time chewy hazelnut meringue, whipped cream and sweet seasonal raspberries, is surprisingly easy to make. Scottish raspberries are available until September so this is a must before late autumn arrives.

If you like this recipe, you may want to try this Swedish Midsummer Berry Cake

Hazelnut & Raspberry Meringue Torte
Print Recipe

Hazelnut & Raspberry Meringue Torte

Prep Time15 minutes mins
Cook Time35 minutes mins
Total Time50 minutes mins
Course: Dessert
Servings: 8 people

Equipment

  • 2 x 23cm cake tins

Ingredients

  • 5 large egg whites
  • 250 g golden caster sugar
  • 150 g skinned hazelnuts
  • 2 tsp cornflour
  • 2 tsp vanila extract or sugar
  • 2 tsp apple cider or white wine vinegar
  • 300 ml double cream
  • 1 tsp icing sugar
  • 250 g fresh raspberries

Instructions

  • Line the bases of the tins with baking parchment. Grease the sides. Put the nuts on a baking tray. Set the oven to 180Cfan and roast until lightly browned (and smelling deliciously nutty)  -  approximately 10 minutes.
  • Remove from the oven, leave to cool then pulse in a food processor until finely chopped but not powdery. Whisk the egg whites with a pinch of salt until stiff peaks. Now gradually beat in the caster sugar, a heaped tablespoon at a time, adding the 1 teaspoon vanilla extract, the cornflour and vinegar with the last spoon of sugar.
  • Finely fold in the chopped nuts and spoon the mixture into the two lined tins. Bake for 35-40 minutes until the meringue cakes are well risen and firm. Cool, then carefully remove the baking parchment.
  • Whip the cream lightly with the remaining vanilla extract and 1 teaspoon of icing sugar. Take one third of the raspberries and crush with a fork in a bowl. Spread over the upturned base of one of the meringue cakes followed by half of the remaining whole raspberries (the rest is for the top) spread the cream in an even layer and top with the other meringue. Decorate with the remaining raspberries and dust with icing sugar. Serve. (I recommend cutting with a serrated knife)

Tips:

  • If you like the idea of chocolate with this, add small spoonfulls of nutella to the cream layer and swirl.

 

Share this:

  • Click to print (Opens in new window) Print
  • Click to share on Facebook (Opens in new window) Facebook
  • Click to share on X (Opens in new window) X
  • Click to share on Pinterest (Opens in new window) Pinterest
  • Click to email a link to a friend (Opens in new window) Email
Category: Autumn, Baking, Cakes, Desserts, Gluten-Free, SummerTag: baking, dessert, Gluten free
Previous Post:Honey Seeded SnapSeeded Honey Thins
Next Post:Rye, Buckwheat & Blueberry GranolaNordic Granola

Reader Interactions

Leave a Reply Cancel reply

Your email address will not be published. Required fields are marked *

Recipe Rating




Only @nigellalawson could make squeezing in just o Only @nigellalawson could make squeezing in just one more baking book sound so elegant. She wrote the loveliest words about Buns: Sweets and Simple Bakes — and went for the Brown Butter & Vanilla, a quiet favourite of mine. Deceptively simple, but the kind of bun that’s never trying too hard, because it doesn’t need to.

So chuffed you took the time, Nigella — thank you.

@quadrillebooks 
#BunsTheBook #MorningBuns #bakingwithyeast #bakingbook #NigellaLawson #brownbutterbuns #vanilla #BunsSweetsAndSimple #nordickitchenstories
With all this hot weather lately, a chilled Cucumb With all this hot weather lately, a chilled Cucumber & Almond soup was just what I fancied. Cool, creamy, and packed with protein and flavour. I used 650g small cucumbers, 250g full-fat Greek yogurt, 2 spring onions, a blanched clove of garlic (raw’s a bit harsh for this, I find), 60g skinned almonds, 50ml strong veg stock, a good drizzle of EVOO, lemon juice, and a splash of sherry vinegar to finish. I also threw in a handful of herbs – fresh dill, blanched parsley, and mint – for a lovely hit of green brightness. (Serves 2.)

Tip: blitz the blanched almonds with the veg stock first until really smooth – that’s key. Then add the cucumber, herbs, spring onions, garlic, EVOO, lemon, vinegar, and just a third of the yogurt. Only whisk in the rest once the soup’s puréed – it gives a lovely thick, creamy texture. If you add all the yogurt to the blender at once, it can end up a bit thinner than you’d like.

Finish with a swirl of EVOO, a drizzle of thinned yogurt, and maybe a few cucumber ribbons if you're feeling a bit cheffy.

As I sat down to eat, it occurred to me that some chopped pickled jalapeños on top would be lovely – so that’s exactly what I added to the finished soup before tucking in!

#chilledsoup #cucumbersoup #summerrecipes #almondsoup #vegetarianrecipes #glutenfree #coolingmeals #easyrecipes #greekyoghurt #souprecipe #healthyandfresh #britishsummerfood
This week’s bits and pieces… 1 & 2. A christe This week’s bits and pieces…

1 & 2. A christening cake I loved making, thank you for the flowers @littlebeechesfarm 

3. A lovely walk and catch-up with @wasielewskamarta – always a pleasure 🤍
 
4. Stumbled on some wild raspberries while out and about 

5. Making the most of the gorgeous summer tomatoes

6. Grass dancing in the wind



#LittleMoments #BritishSummer #SlowDays #HomeBakes #ForagedFinds #SeasonalEating #CountrysideWalks #ChristeningCake #SimplePleasures #nordickitchenstories
I’m fully embracing my current obsession with to I’m fully embracing my current obsession with tomatoes — and honestly, who wouldn’t? They’re so sweet and juicy at the moment. This little tart is packed with toasted fennel seeds, chunks of salty feta, and a mix of whole and sliced tomatoes that roast beautifully. The feta is so good with the sweet, blistered tomatoes — such a lovely mix of textures and flavours. All of that’s tucked into a light spelt pastry that’s perfectly crumbly. The full recipe will be on the blog tomorrow!

#tomatoseason #seasonaleats #summertart #vegetarianrecipes #homebaking #britishseasonalfood #tomatolove #easyvegetarian #eattheseasons #tartrecipe #bloggerrecipes #instafoodie #savourybakes #tomatotart #ukblogger #nordickitchenstories
What a weekend! I managed to deliver a Strawberry What a weekend! I managed to deliver a Strawberry and Elderflower Buttercream Cake in 30°C heat without a single mishap – a small miracle if you ask me. Huge congratulations to the lovely newlyweds Victoria and John –  hope you had the most wonderful day 💐🎂 (There’s a snap of the cake over on stories)

Now the new week is here and the temperatures are finally a bit more manageable. Thought I’d share my current favourite weekend lunch – a lovely summery Tuna Salad. When tomatoes are so sweet and juicy, it’s the perfect time to make the most of them. Paired with haricot beans, diced celery (I know it can be a bit divisive, but it adds such a nice crunch), and a caper and chive mustard dressing. Light, fresh, and very satisfying.

#strawberryandelderflowercake #buttercreamcake #summerwedding  #tunasalad #seasonaleating #haricotbeans #capers #chives #homemadelunch #simplemeals #foodinspo #saladseason #homecooking #frommytable #inmykitchen #onmyplate #ukfoodie #ukfoodblog #foodbloguk #slowdownwithstills #nordickitchenstories
I meant to post this much earlier, but I’ve been I meant to post this much earlier, but I’ve been busy prepping a wedding cake for a Midsummer wedding tomorrow. Buttercream and a heatwave are not the best combination! I was up at 4:30 to get ahead of the heat, and I’m so glad I did — the cake is finished and happily chilling in the fridge.

Being half Swedish, Midsommar holds a special place in my heart. It’s all about flower crowns, fresh air, and that lovely feeling of long summer days. We gather with family and friends, share a beautiful midsommar feast - pickled herring, new potatoes, strawberry cream cake (this is not the wedding cake), and snaps! 
A time to slow down, dance around the maypole, and celebrate life and light. 

 Glad Midsommar! 💛🌞

#Midsommar #GladMidsommar #swedishmidsummer #weddingseason #Midsommarvibes #FlowerCrowns #ScandiStyle #NordicTradition #SummerSolstice  #SkålToSummer  #Familytraditions #ScandinavianCelebration #nordickitchenstories
Nordic kitchen stories logo

Sign up to receive my latest recipes by email

Copyright © 2025 · Louise Hurst · Privacy Policy · All Rights Reserved · Website by Callia Web