Fiona Beckett's Hazelnut Meringue Cake

I've updated this delicious relic from the 1970s. Nowadays you don't even have to rub the hazelnut skins off (although it tastes fractionally better if you do).

1. 1

   Put the nuts on a baking tray. Set the oven to 190C/gas 5 and roast the nuts until lightly browned (and smelling deliciously nutty)  -  about 10 minutes.
   Remove from the oven, leave to cool then pulse in a food processor until finely chopped but not powdery. Whisk the egg whites until just holding their shape, then gradually beat in the caster sugar, a heaped tablespoon at a time, adding the vanilla extract and vinegar with the last spoon of sugar.
   Fold in the finely chopped nuts and spoon the mixture into two lightly oiled, nonstick 20cm cake tins with the bases lined with baking parchment. Bake for 30-40 minutes until the meringue cakes are well risen and firm. Cool, then carefully remove the baking parchment.
   Whizz half the raspberries in a food processor or blender and sieve into a bowl. Beat in sifted icing sugar to taste  -  about 4-5tbsp  -  and pour into a small glass jug. Whip the cream lightly and spread over the upturned base of one of the meringue cakes.
   Scatter over half the raspberries and carefully place the other half of the meringue 'cake' on top. Sift over a little icing sugar and serve with the raspberry sauce.