BERRY MERINGUE CAKE

SERVES 8-10

This quick and easy cake can be made gluten-free by replacing the flour with a good-quality gluten-free flour.

8 eggwhites Pinch of cream of tartar 130g caster sugar 80g each almond and hazelnut meal 125g pure icing sugar, sifted 40g plain flour 40g Dutch cocoa powder

BERRY COMPOTE

50g strawberries, coarsely chopped 100g frozen raspberries 40g blueberries

1/ 2 tsp vanilla bean paste 40g caster sugar

To make the chocolate dacquoise, preheat the oven to 170°C. Grease and line a 18cm x 4.5cm-high springform cake pan with baking paper.

In a stand mixer fitted with the whisk attachment, whisk eggwhites and cream of tartar on high speed until medium peaks form. Gradually add the caster sugar and continue whisking for 1 minute or until the sugar is dissolved. Sift over remaining ingredients, then fold through mixture with a spatula until well combined.

For the berry compote, place all ingredients in a saucepan over medium heat and bring to a simmer. Cook, stirring gently, for 2-3 minutes until broken down. Remove from the heat and set aside. Allow to cool before using.

Transfer chocolate dacquoise to a piping bag fitted with a 2cm plain nozzle. Pipe (or spoon) half the mixture into the prepared pan to come 2cm up the sides. Pour the prepared berry compote onto the centre of dacquoise mixture, spreading it evenly to about 1cm from the edge of the pan.

Pipe the remaining dacquoise on top of the compote to cover. Alternatively, spread remaining dacquoise roughly over the compote, creating peaks with a spatula. Bake for 40 minutes or until golden with a firm crust. Cool before releasing from cake pan.