Searching for Elizabeth David recipe from her 'Summer Cooking'

morganlefay

I have lost my copy of her 'Summer Cooking' and I am searching for a recipe I think was in there. It is for a very simple hazelnut cake (sort of gooey and meringuey), which you sandwich together with raspberries and cream. Lovely ! It was a simple recipe which made a small cake. I have looked online but recipes on there make VAST cakes (some using up to 8 eggs) and we wouldn't eat all that and it would be a huge waste. Does anyone have the book, and might see if the recipe is in there for me ? I would be so grateful !

Moominmamma

I've just had a quick look through my copy and I can't see anything that looks similar - hope you manage to find it!

AnniMag

Jane Grigson's fruit book has a recipe with 5 egg whites for 8" cake tins.

THIRZAH

Can't see it in my copy either-there's a chocolate chincilla with egg whites, cocoa, sugar and either coffee or ground almonds but no raspberries.

Diflower

I'll have a look through all my Elizabeth David books tomorrow and see if there's anything. Also have, ahem, 'several' other dessert recipe books so will check those. I'm quite sure I have at least one version because I know I've made it.

fairy3

Is this it? This does use 6 eggs though, not sure?
HTH
F x

fairy3

OoPs! Forgot to add link http://labellecuisine.com/archives/Coffee,%20Hazelnut%20and%20Raspberry%20Torte.htm

morganlefay

Thank you so much, kind people. I have looked at the Grigson one and it sounds very like it because it comes out squidgy not crisp like an ordinary meringue.so I shall do the that one - and hadn't thought to look there ! Perhaps it's my aged memory at fault, forgetting the MANY eggs needed - lots of mayo going to be made here over the weekend ! Thank you very much for steering me in the right direction :beer:

Diflower

Hope it's not too late but I've found the one I was thinking of, it's from Mary Berry's Fast Desserts and as you say, comes out more like a cake.

4oz shelled, skinned hazelnuts
4 egg whites
8oz caster sugar
1 teasp vinegar
1/4 pint whipping cream
Icing sugar

Heat oven to 180c/gas4. Lightly brush insides of 2 x 8" sandwich tins with oil, line with greaseproof and again brush with oil.
Chop nuts finely in processor, spread on a baking tray and roast 8-10 mins. Remove & cool.

Whisk egg whites till stiff, then whisk in sugar 1 teasp at a time, adding vinegar with last spoonful. Very lightly fold in nuts.
Divide between tins, smooth tops. Bake 40 mins then turn oven off and leave to cool. Remove from tins & peel off paper.

Whisk cream and sandwich layers together. Add raspberries to filling or serve separately. Dredge top with icing sugar. Leave to stand for about 1 hr before serving.
Serves 8-10.