Strawberry and hazelnut meringue cake.

100gms blanched hazelnuts
sunflower oil for greasing.
150gms caster sugar plus 2 tblsps
3 large egg whites
pinch salt
1/2 tsp white wine vinegar.....have also used malt.
170mls double cream
1/2 tsp van ess
170gms Greek yoghurt
Pack strawberries, sliced.

1) Preheat oven 180 degrees. put hazelnuts on baking tray and roast for 8 mins. Leave to cool.
Grease and line base of two 18cms loose bottomed sandwich tins. Put the hazelnuts and 1 tblsp sugar in a food processor. Pulse until fine, but a few bigger bits are fine; don't pulse long or you will get nut butter.
2)Put the eggs whites and pinch of salt in a bowl and whisk until stiff peaks. Whisk in 150gms of sugar in 3 lots and then fold in hazelnuts and vinegar.
3) Pour into tins and bake 30/35 mins. Leave to cool and then lift out and peel off paper and leave on rack. Don't worry if they crack;it will all be fine!
4) Using electric beaters, whisk the cream, remaining tblsp sugar and van ess. Stir in yoghurt.
5) Place one cake on a plate and cover with half the cream and half the strawberries. Put other half of the cake on top and spread the other half of the cream and tumble over rest of strawberries.

This sounds a bit of a faff, but it's so worth it, and it's easy!

Sounds delicious, I’ll make a note.