Hazelnut Meringue Cake with Raspberries

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4 large egg whites
1 ½ cup sugar
½ t. vanilla extract
¼ t. white wine vinegar

1 ¼ cups chopped toasted hazelnuts
1 cup heavy cream
1 ½ cups ripe but firm raspberries
confectioners' sugar

Line bottom and sides of two 8 inch layer cake pans with foil. Grease the foil with butter, then sprinkle with flour, shaking out any excess. Beat the egg whites until stiff. Gradually add the sugar, beating constantly. Add the vanilla and vinegar and beat for a few seconds to blend. Fold in the nuts.

Divide the meringue mixture between the pans, spreading evenly with a rubber spatula. Place in 375 oven and bake 35 minutes. Remove the meringues from the oven and let cool in the pans for 3 minutes, then lift the meringues out of the pans in their foil cases. Carefully peel off the foil. Set the meringues aside for a few minutes until quite cool.

Whip the cream until thick. Gently fold in the raspberries.

Place one meringue on a serving plate and pile the cream and raspberry mixture on top. Place the second meringue layer over the filling and press down gently. Sprinkle top with confectioners' sugar and decorate with more whipped cream and raspberries if desired.

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