Hazelnut meringue cake

Preheat the oven to 190ºC, gas mark 5. Grease and line the base and sides of 2 x 20cm round cake tins. Spread the hazelnuts out on a baking tray and roast for 12 minutes, until golden. Set aside to cool, then transfer 100g of the nuts to the small bowl of a food processor. Whizz until finely ground, tip into a bowl and set aside. Roughly chop the remaining 25g nuts and set aside.

At the same time, spread the ground almonds out on a separate baking tray and roast for 6 minutes, until golden brown. Remove from the oven, set aside to cool, then add to the bowl with the ground hazelnuts.

Put the egg whites in the bowl of a stand mixer (or use an electric hand mixer) and whisk until stiff. Continuing to whisk, slowly add the sugar, 1 tbsp at a time for the first ⅓, then start adding in larger quantities. Tip in the last ⅓ of the sugar, then gently fold in the vinegar, cornflour, salt and ground nuts. Divide between the prepared tins, roughly smooth out the surface, then bake for about 25 minutes, until pale golden brown.

Remove from the oven and set aside to cool in the tins. A few hours before serving, whip the cream until it forms soft peaks. Transfer one of the cakes to a serving plate and cover with ½ of the cream. Pile ½ of the berries on top and scatter over ½ of the chopped hazelnuts. Repeat with the second cake and the remaining cream, blackberries and chopped nuts.