Ingredients:
For the Hazelnut/Almond Meringue Layers:
8 egg whites (approximately 1 oz/30 g per white = total 8 oz/240 g but no more)
Pinch cream of tartar or pinch salt + a couple drops lemon juice
Pinch salt (about 1/8 tsp)
2 tsps white vinegar
2 cups (400 g) granulated white sugar
2 cups (approximately 8 oz/240 g) ground nuts – either hazelnuts or almonds or a combination of the two
2 tsps flavoring: either hazelnut or almond liqueur, orange liqueur such as Grand Marnier or Cointreau or vanilla extract or a combo of a liqueur and vanilla
For the Cream & Berry Filling:
1 – 1 ½ cups (250 – 375 ml) chilled heavy whipping cream (please read the head note)
1 Tbs granulated white sugar
3 Tbs liquid: a combination of cold water + the liqueur used in the cake or all water if not using liqueur
1 tsp powdered gelatin
½ pint each raspberries and blackberries or 1 pint strawberries (trimmed and sliced)
Confectioner’s/powdered sugar for dusting
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