lumicero/recipes-ing2inst huggingface dataset:
Title: Sacher Torte - B-H-G
Ingredients:
- 6 bittersweet chocolate
- 5 butter
- 1/2 vanilla
- 6 sugar
- 1 1/2 all-purpose flour
- 1/2 chocolate curls
- 3/4 bittersweet chocolate
- 2/3 butter
- 4 margarine
- 2 light corn syrup
- 1/2
- 2
Instructions:
1. CAKE:
2. Heat oven to 350ºF.
3. Let egg whites stand at room temperature in a very large bowl for 30 minutes.
4. Grease and lightly flour a 9-inch springform pan. Set aside.
5. Melt chocolate and butter in a medium saucepan over low heat; cool.
6. Stir egg yolks and vanilla into the cooled chocolate mixture. Set mixture aside.
7. Beat egg whites with an electric mixer on medium to high speed until soft peaks form (tips curl).
8. Gradually add sugar, about 1 tablespoon at a time, beating about 4 minutes or until stiff peaks form (tips stand straight).
9. Fold about 1 cup of the egg white mixture into chocolate mixture.
10. Fold chocolate mixture into remaining egg white mixture. Sift about one-third of the flour over the egg mixture; gently fold in flour(If the bowl is too full, transfer mixture to a larger bowl.).
11. Repeat twice, sifting and folding in one-third of the flour at a time.
12. Spread batter into the prepared pan. Bake for 30 to 35 minutes or until a wooden toothpick inserted near the center comes out clean.
13. Completely cool cake in the pan on a wire rack.
14. Remove sides of pan. Brush crumbs from edges of cake. (Top crust will be slightly flaky.).
15. Remove bottom of pan from cake.
16. Heat preserves in a small saucepan until melted.
17. Press apricot preserves through a sieve; cool slightly.
18. CHOCOLATE GLAZE:
19. Cut up 4 ounces semisweet or bittersweet chocolate.
20. Heat chocolate and 2 tablespoons butter or margarine in a saucepan over low heat just until melted, stirring occasionally; set aside.
21. Bring 1/2 cup whipping cream and 2 teaspoons light corn syrup to a gentle boil in a heavy small saucepan.
22. Reduce heat and simmer for 2 minutes. Remove from heat.
23. Stir in chocolate mixture.
24. Cool to room temperature.
25. TO ASSEMBLE:
26. Cut cake horizontally into two even layers.
27. Place the bottom layer on a large serving plate.
28. Spread the preserves on top of the cake layer on plate.
29. Top with the second cake layer.
30. Pour Chocolate Glaze over torte, spreading as necessary to glaze top and sides completely.
31. Let torte stand at room temperature at least 1 hour before serving.
32. If desired, top with chocolate curls; garnish with edible flowers.
Title: Carrot Cake
Ingredients:
- 3/4 egg substitute
- 1 canola oil
- 2 sugar
- 2 all-purpose flour
- 1 cinnamon
- 1 salt
- 2 baking soda
- 2 vanilla
- 2 carrots
- 2 walnuts
- 1 crushed pineapple
- 1
Instructions:
1. Pre-heat oven to 350 degrees.
2. Finely chop walnuts.
3. Shred carrots with cheese grater.
4. Blend all ingredients in a large bowl.
5. Pour into a greased 13x9x2 baking pan.
6. Bake at 350 degrees for approximately 35 minutes or until a knife inserted in the center comes out clean.
Title: Mocha Bread Pudding With Caramel Sauce
Ingredients:
- 9 1/2 sugar
- 1 light corn syrup
- 1 instant coffee
- 1 vanilla extract
- 1/4 eggs
- 2 1/4 evaporated milk
- 4 brown sugar
- 2 butter
- 2/3 margarine
- 1/4
Instructions:
1. Preheat oven to 350 F.
2. butter a 2 quart casserole or baking dish.
3. Place cubed bread in prepared baking dish.
4. Combine sugar, cocoa and coffee granules in a small bowl.
5. In a medium bowl beat eggs, 2 2/3 cups evaporated milk and vanilla extract until well blended.
6. Stir in sugar mixture.
7. Pour over bread, pressing bread into milk mixture.
8. Bake for 50 to 55 minutes or until set.
9. Combine brown sugar, butter and corn syrup in a small saucepan.
10. Cook over medium low heat, stirring constantly, for 2 to 3 minutes or until sugar is dissolved.
11. Slowly stir in remaining evaporated milk.
12. Bring to a boil, stirring constantly;.
13. cook for 1 minute.
14. Remove from heat.
15. Serve with warm bread pudding.
Title: Chocolate Beet Cake
Ingredients:
- 1 instant chocolate pudding mix
- 1 beet
- 1 mayonnaise
- 1/2 eggs
- 4 baking soda
- 1 water
- 1 1/3
Instructions:
1. Mix dry ingredients. Add others and beat for 2 minutes.
2. Bake at 350 degrees 9x13 inch, 45 minutes; 2 (9 inch) round pans, 30 minutes.
3. Frost with desired frosting.
Title: Strawberries With Orange-Ricotta Cream
Ingredients:
- 1/2 part-skim ricotta cheese
- 1/2 low-fat vanilla yogurt
- 1 sugar
- 1/2 vanilla extract
- 1/2 strawberry
- 1 strawberries
- 2
Instructions:
1. Combine the first 5 ingredients in a blender; process until smooth. Spoon cheese mixture into a small bowl; cover and chill for 3 hours.
2. Spoon 1/2 cup quartered strawberries into each of 2 small bowls, and top each with 2 tablespoons cheese mixture.
3. Garnish each serving with a whole strawberry, if desired.
Title: Buttery Cupcakes
Ingredients:
- 250 flour
- 250 butter
- 175 margarine
- 4 sugar
- 2 eggs
- 1 baking powder
Instructions:
1. Preheat the oven at 180°C.
2. Beat the eggs until they are foamy.
3. Add sugar, vanilla sugar and softened butter.
4. Add flour and baking powder.
5. Mix well.
6. Pour into paper cups.
7. Bake for about 15 minutes.
8. Enjoy!
Title: Berry Parfait
Ingredients:
- 2 berries
- 2 white sugar
- 1/2 mascarpone cheese
- 1/2 heavy whipping cream
- 3 icing sugar
- 1/2 vanilla extract
Instructions:
1. Place all the berries in a large bowl and sprinkle with the sugar. Stir to combine and leave to macerate for about 30 minutes.
2. In bowl of your electric mixer beat the mascarpone, heavy whipping cream, confectioners' sugar and vanilla extract just until soft peaks form.
3. Take four wine or parfait glasses and layer the berries with the cream. Garnish with a sprig of fresh mint, if desired.
Title: Connie's Candied Cranberries
Ingredients:
- 2 granulated sugar
- 2 water
- 2 fresh cranberries
- 3/4
Instructions:
1. Combine granulated sugar and water in a small saucepan over low heat, stirring mixture until sugar dissolves. Bring to a simmer, remove from heat. (Do not boil or the cranberries may pop when added). Stir in cranberries, pour mixture into a bowl. Cover and refrigerate 8 hours or overnight.
2. Drain cranberries in a colander over a bowl, reserving steeping liquid, if desired. Place superfine sugar in a shallow dish. Add the cranberries, rolling to coat with sugar. Spread sugared cranberries in a single layer on a baking sheet; let stand at room temperature for 1 hour or until dry.
3. Note: The steeping liquid clings to the berries and helps the sugar adhere. Store in an airtight container in a cool place for up to a week.
Title: Lazy Baklava
Ingredients:
- 1 honey
- 1/2 water
- 1/2 sugar
- 1 cinnamon stick
- 2 lemon juice
- 2 lemon peel
- 1 ground walnuts
- 2 sugar
- 1/4 cinnamon
- 1/4 nutmeg
- 1 ground cloves
- 1 1/2 butter
Instructions:
1. Make syrup first so that it can cool before topping: In a small saucepan, combine honey, sugar and water. Bring to a low boil, stirring occasionally, until the sugar is dissolved. Add lemon juice, cinnamon sticks and peels and cook uncovered over medium heat for 10 minutes, until slightly thickened. Remove peels and cinnamon sticks and allow to come to room temperature before using.
2. Combine walnuts, almonds, sugar, cinnamon, nutmeg, ground cloves and 1 ½ tablespoons melted butter together in a bowl and mix thoroughly.
3. Spoon nut filling into phyllo cups and bake according to package directions, 10-15 minutes. (It’s neater if you fill the cups over the bowl of filling.).
4. Allow cups to cool for 10 minutes. Spoon room temperature syrup over cups. Allow to stand covered, at least 3 hours or overnight.
5. Note: I used the last of my honey for this recipe, so after the syrup had come completely to room temperature, I used a funnel to pour it back into the honey bottle. Then when topping the cups I just squeezed syrup onto each one – that saved a lot of sticky mess.
Title: Oatmeal Cake
Ingredients:
- 1 old-fashioned oatmeal
- 1 1/2 boiling water
- 1 brown sugar
- 1 white sugar
- 1/2 butter
- 2 eggs
- 1 baking soda
- 1 1/2 flour
- 1/4 salt
- 1 cinnamon
- 1 water
- 3/4 brown sugar
- 3/4 butter
- 1 coconut
- 1
Instructions:
1. Cake: Preheat oven to 350 °.
2. Prepare 10 X13 or two 8 inch cake pans with canola spray.
3. Pour boiling water over oatmeal in small bowl, let it cool and stand while mixing other ingredients.
4. Cream butter gradually adding sugars and continue to cream.
5. Add eggs one at a time until well beaten.
6. Mix flour and all other dry ingredients together.
7. Add flour mixture alternately with oatmeal mixture and end with flour mixture added last.
8. Bake in pan or pans for 30 minutes.
9. Frosting:Place water, butter and brown sugar in pan.
10. Bring to boil over medium heat and boil one minute.
11. Add coconut.
12. Pour over top of cake while still hot/warm.
13. Sprinkle almonds over coconut topping.
14. Preheat oven to broil and place cake back in with toppings BUT lower down rack level to keep from burning.
15. Watch carefully, broil until toasty brown.
Title: Just Right Easy Cheese Cake
Ingredients:
- 1 1/2 graham cracker crumbs
- 6 butter
- 1 granulated sugar
- 1 brown sugar
- 1/2 cinnamon
- 24 cream cheese
- 8 ricotta cheese
- 1 1/2 sugar
- 1 vanilla extract
- 4 eggs
Instructions:
1. Preheat oven to 350 degrees.
2. For the crust: (If you don't have prepared graham crumbs: use about 18 graham crackers and and process until coarse crumbs are formed). Add remaining crust ingredients: margarine/butter, sugar(s), and cinnamon and process until blended, approximately 5 to 6 seconds. Press into a sprayed 10-inch springform pan. Wipe bowl and blade with paper towels.
3. For the filling: Process cheeses with sugar until blended, about 15 seconds. Add eggs and vanilla extract. Process until smooth and creamy, approximately 20 to 30 seconds. Pour over crust.
4. Place a pie plate half-filled with water on the lowest rack of oven. Place cheesecake on the middle rack. Bake for approximately 50 to 60 minutes. When done, edges will be set but center will jiggle slightly. Turn off heat and let cheesecake cool in oven with door partly open for about 1 hour. It will firm up during this time.
5. Refrigerate and chill approximately 3-4 hours.
6. Variations: You can substitute chocolate or vanilla wafers in the crust. You can use all granulated white sugar or all brown sugar in the crust. You can substitute 4 egg whites for 2 of the eggs in the filling. You can substitute 2 Tbs. of lemon juice for the vanilla in the filling. Fresh berries is our favorite topping. For mini cheese cakes: Omit crust. Line muffin tins with 24 paper liners. Place a vanilla wafer in each liner. Top with cheesecake mixture. Bake in preheated 360 degree oven for approximately 12 minutes, until set. Refrigerate. You can top each with fresh berries or spoonful of thick jam.
Title: The Dessert Place: Chocolate Chocolate Cake
Ingredients:
- 6 unsalted butter
- 2 1/4 light brown sugar
- 3 eggs
- 3 vanilla extract
- 2 all-purpose flour
- 2 baking soda
- 2 salt
- 3/4 buttermilk
- 1/2 water
- 1 unsalted butter
- 1/2 confectioners' sugar
- 2 salt
- 4 vanilla extract
- 1/2
- 1
- 6
- 4
- 2
- 4
Instructions:
1. FOR CAKE
2. Preheat oven to 350 degrees.
3. Butter and flour two 8-inch cake pans, and set them aside.
4. Using an electric mixer on medium speed, cream butter well and then add brown sugar.
5. Continue to beat on medium, speed, adding eggs one at a time.
6. Beat until the mixture is light and fluffy, about 5 minutes.
7. Add melted, cooled chocolate and vanilla extract.
8. Using a rubber spatula, scrape down the sides of the bowl to make sure all ingredients are well blended.
9. In a separate bowl, combine the flour, baking soda and salt.
10. Add these dry ingredients to the batter alternately with the butter milk.
11. On low speed, stir in the boiling water.
12. Scrape down the sides of the bowl again, and mix to incorporate. (TIP: DON’T OVERMIX AFTER FLOUR HAS BEEN ADDED.).
13. NOTE: YES, THE BATTER IS RUNNY!
14. Pour the batter evenly into the prepared cake pans.
15. GENTLY “knock” the filled pans on the counter to evenly distribute batter.
16. Bake on center rack in oven for approximately 35-40 minutes, or until a cake tester comes out clean.
17. Let the layers cool on a wire rack for about 20 minutes before removing them from the pans.
18. After they have cooled completely, frost them with the icing.
19. FROSTING.
20. Using an electric mixer on medium, cream the butter and shortening.
21. Add half of the confectioners sugar, beat, scrape down the sides of the bowl with a rubber spatula.
22. Add the chocolate syrup.
23. Add the remaining sugar, the salt, and the melted chocolate.
24. Scrape the bowl again, and mix on medium for 1 minute.
25. In a small bowl, combine the vanilla extract with the egg yolks. Slowly, while whisking, stir in the hot coffee.
26. Add this vanilla extract / egg mixture to the chocolate mixture.
27. Beat mixture on high speed for about 2 minutes, or until the frosting is light a fluffy.
28. Refrigerate icing for about 20 minutes before icing the cake.
29. ENJOY!
30. DO NOT REFRIGERATE THIS CAKE!
31. STORE AT ROOM TEMPERATURE FOR SEVERAL DAYS OR FREEZE UNEATEN PORTION FOR ENJOYMENT AT A LATER TME.
Title: Spiced Apple Sponge
Ingredients:
- 850 granny smith apples
- 30 butter
- 1/3 raisins
- 2 lemon juice
- 4 cloves
- 1 cinnamon stick
- 1/8 nutmeg
- 2/3 sugar
- 1/2 water
- 2 eggs
- 1 lemon, zest of
- 1/4 self raising flour
- 1/4 cornflour
- icing sugar
Instructions:
1. Preheat oven to 350*F (180*C).
2. Peel core, and slice the apples into eights (slicing through the middle ways, so that the slices stay in rounds).
3. Melt the butter in a large frying pan, add the apples slices and cook, stirring occasionally, over high heat for 7 minutes, or until browned.
4. Add the raisins, lemon juice, cloves, cinnamon, nutmeg, half the sugar and 1/2 cup water.
5. Bring to the boil, then lower the heat and simmer for 3 minutes, or until the apples are tender.
6. Remove the cinnamon stick and cloves and spoon the apple mixture into a deep 2 litre round ovenproof casserole.
7. To make the sponge topping, beat the eggs, remaining sugar and lemon zest in a small bowl with electric beaters for 7 to 8 minutes, or until the mixture is light and creamy.
8. Sift together the flours and fold into the creamy mixture with a metal spoon.
9. Spoon the sponge topping over the apples and bake for 30 minutes, or until the sponge is well risen and golden.
10. Dust with icing sugar before serving.
11. Best eaten immediately.
Title: Maple Pecan Cranberry Bundt Cake
Ingredients:
- 1/4 butter
- 1 sugar
- 2 eggs
- 1 baking powder
- 1 baking soda
- 1 flour
- 2 salt
- 1/2 sour cream
- 1/2 cranberry sauce
- 8 pecans
- 1/2
Instructions:
1. Cream butter and sugar together. Add maple extract and unbeaten eggs and mix.
2. Add sifted dry ingredients, alternating with sour cream until blended.
3. Spray cooking spray into bundt pan.
4. Sprinkle bottom of the pan with 1/4 cup of the nuts, adding 1/2 of the batter on top of the nuts.
5. Pour the cranberry sauce into a bowl and mix it up to soften it.
6. Add cranberry sauce to batter and swirl it through batter with a table knife.
7. Add remaining nuts and the rest of the batter.
8. Bake in a preheated 350 degree oven for 50 minutes or until toothpick comes out dry.
9. Cool completely in pan before inverting on a cake platter.
Title: Spice Cookies (No White Sugar Included!)
Ingredients:
- 1/4 honey
- 1/2 butter
- 1/2 light molasses
- 2 unbleached white flour
- 1/4 orange zest
- 1/2 ground cinnamon
- 1 ground ginger
- 1/2 ground nutmeg
- 1/2 ground cardamom
- 1/4 baking soda
- 1/2
Instructions:
1. In a small pot over medium heat, combine honey, butter, molasses and bring to a boil.
2. Remove from heat and let cool for 3 minutes.
3. While mixture is cooling, combine remaining ingredients in a large bowl.
4. Stir in honey mixture until well combined.
5. Divide dough into 4 equal pieces and roll each piece into a log.
6. Wrap each log in plastic wrap and refrigerate 2 or 3 hours or overnight.
7. Preheat oven to 375°F.
8. Lightly coat a non-stick baking sheet with cooking spray.
9. Lightly flour work surface.
10. Roll each log into a thin dough about 1/8" thick.
11. Cut into shapes with cookie cutters.
12. Transfer to baking sheet and bake for 5 minutes or until firm.
13. Cool on wire cooling racks.
Title: Chocolate-Spice Cookies (Basler Brunsli)
Ingredients:
- 1 1/4 powdered sugar
- 1 1/2 ground cinnamon
- 3 1/2 ground cloves
- 2 1/2 bittersweet chocolate
- 1/8 confectioners' sugar
- 3
- 1/4
- 2
- 2 -5
Instructions:
1. Heat oven to 325°F.
2. Line several baking sheets with aluminum foil.
3. In a food processor, process the almonds and 1 cup powdered sugar until the almonds are powder-fine but not oily; stop the processor and scrape down the sides several times.
4. Add the cocoa powder, cinnamon, cloves, and chocolate; continue processing until the chocolate is finely ground.
5. Add the remaining 1/2 cup powdered sugar, the almond extract, and egg whites; process until the mixture is blended and just forms a mass.
6. Set the dough aside for 5 to 10 minutes to stiffen slightly.
7. Generously dust a work surface with powdered sugar. If the dough seems too soft to roll out easily, dust it with more sugar and knead until the consistency is manageable, but avoid adding any more sugar than absolutely necessary.
8. Roll out the dough to 1/4-inch thickness, lifting it with a spatula frequently and re-dusting the surface and rolling pin with powdered sugar to prevent sticking.
9. Cut out the cookies using a 2 1/4-inch heart-shaped (or similar) cutter.
10. Use a spatula to transfer the cookies to the prepared baking sheets, about 1 inch apart.
11. Bake the cookies for 9 to 12 minutes or until almost firm on top and slightly puffy.
12. Let them stand on the foil lined baking sheets until completely cooled. Peel from the foil.
13. Store airtight for 3 to 4 days. Freeze, airtight, for longer storage.
Title: Sweet Potato Crunch
Ingredients:
- 2 flour
- 1 butter
- 1 pecans
- 3 mashed sweet potatoes
- 3 sugar
- 1 vanilla
- 1/4 powdered sugar
- 1 cream cheese
- 8 Cool Whip
- 8
Instructions:
1. Preheat oven 400°F.
2. Mix first 3 ingredients, spread in the bottom of a 9/13 inch cake pan. This will be a crust so you will have to press it a little. Bake until golden brown.
3. Let cool.
4. Whip next 5 ingredients and spread over the crust.
5. Whip the cream cheese and powder sugar together and fold in the cool whip. Put this over the sweet potatoes. Put in the refrigerator, and chill a few hours.
6. Cut with a knife into 2 inch squares.
Title: Tastiest and Simplest Choc-Chip Cookies
Ingredients:
- 125 butter
- 1/2 brown sugar
- 1/2 caster sugar
- 1/2 imitation vanilla
- 1 3/4 self raising flour
- 1 egg
- 150 chocolate chips
Instructions:
1. Combine all ingredients, except chocolate chips in a bowl, with a wooden spoon until mixed.
2. Add the chocolate chips, again mixing with wooden spoon.
3. Place 2 tablespoon-sized balls of mixture on a lined baking tray, about 5cm or 2 inches apart. Flatten them to about 1cm high.
4. Bake in a preheated 180 degree celcius oven for 8-10 minutes (for chewy), 10-13 minutes (for crispy on edges), and 13-16 minutes (for crunchy cookies).
Title: Chocolate Coated Orange Peels
Ingredients:
- 3 oranges
- 2 sugar
- 2 fresh lemon juice
- 5
- 2
Instructions:
1. Line a baking sheet with wax paper; set aside.
2. Scrub oranges well, and cut in half.
3. Scoop out the flesh and reserve for another use.
4. Place the shells in a medium-sized bowl and cover with cold water, keeping them under water with a small plate or lid.
5. Let soak for about 4 hours or overnight, replacing the water once.
6. Cut each shell in half; place in a large heavy saucepan.
7. Add water to cover and bring to a boil over medium high heat.
8. Boil for 15 minutes.
9. Drain and repeat the process.
10. When oranges are cool enough to handle, cut into strips about 1/4 by 2 inches.
11. Return the strips to the saucepan; add sugar and 1 cup water.
12. Bring to a simmer over low heat.
13. Cook gently, stirring occasionally, until liquid is almost gone, about 1 1/2-2 hours. (Watch closely toward the end of cooking).
14. Add the lemon juice; stir to coat the strips.
15. Drain the strips in a sieve.
16. When they are cool enough to handle, spread on the prepared baking sheet.
17. Put all but 1/4 cup of the chocolate and the oil in the top of a double boiler set over barely simmering water.
18. Stir just until melted, remove double boiler from heat, and add the remaining chocolate, stirring until melted.
19. Roll each orange strip in sugar, then dip half of each peel into the chocolate and return to the baking sheet.
20. Place in the freezer for a minute or two to let the chocolate set.
21. Remove from the freezer and let them sit for several hours until they are firm.
22. Store in an airtight container for up to 3 months.
Title: Date Loaf
Ingredients:
- 1 water
- 1 dates
- 1 bicarbonate of soda
- 1 sugar
- 1 egg
- 1 1/2 flour
- 1/2 pecans
- 0.25 walnuts
- 1 butter
- 1/2 vanilla
- 75 baking powder
- 30 brown sugar
- 30 butter
- 1/2 salt
Instructions:
1. Let first 3 ingreds stand while rest is mixed.
2. Add all ingreds to the date mixture.
3. Mix thoroughly.
4. Bake in loaf pan at 180ºC for 40-45 minutes.
5. TOPPING:.
6. Mix ingreds together & boil for 3 minutes.
7. Spread on cooled cake & sprinkle with nuts.
Title: Vienna Cafe Cake
Ingredients:
- 2 flour
- 2/3 baking soda
- 1 1/4 baking powder
- 1/4 salt
- 1/2 butter
- 2/3 margarine
- 1 2/3 sugar
- 3 eggs
- 1 vanilla
- 1 1/2 milk
- 1 heavy cream
- 2 sugar
- 1 1/2 instant coffee powder
Instructions:
1. Grease and flour 3 9-inch round pans; set aside.
2. Preheat oven to 350°.
3. Place flour, cocoa, baking soda, baking powder, and salt in medium bowl and mix well; set aside.
4. In large bowl with electric mixer, beat butter, sugar, eggs, and vanilla until fluffy. Gradually stir in flour mixture alternately with milk just until blended.
5. Divide batter into prepared pans.
6. Adjust racks to divide oven in thirds; stagger pans on racks. Bake, rotating pans once to insure even layers, for 20 to 25 minutes or until pick inserted in center comes out clean.
7. Cool in pans on rack for 10 minutes; invert cakes on rack; remove pans; turn cakes right side up; cool completely.
8. Make Coffee-Cream frosting: In well chilled bowl beat heavy cream until it starts to thicken; beat in sugar and instant coffee until stiff.
9. Divide frosting evenly to fill between layers and frost top. Garnish with almonds if desired.
Title: Raspberry Meringue Gateau
Ingredients:
- 4 vanilla extract
- 1 malt vinegar
- 3 hazelnuts
- 1 heavy cream
- 1 raspberries
- 1 1/4 confectioners' sugar
- 2 mint sprig
- 1 1/3 raspberries
- 3 -4 confectioners' sugar
- 1
Instructions:
1. Preheat oven to 350°F Grease two 8 inch pans and line the bottoms with waxed paper.
2. Whisk the egg whites in a large bowl until they hold stiff peaks, then gradually whisk in the superfine sugar one tablespoon at a time, whisking after each addition.
3. Continue whisking the meringue for 1-2 minutes, until very stiff, then fold in the vanilla extract, vinegar and ground hazelnuts.
4. Divide the meringue mixture between the prepared cake pans and spread level. Bake for 50-60 minutes, until crisp. Remove the meringues from the pans and let them cool on wire racks.
5. While the meringues are cooling, make the sauce. Process the raspberries with the confectioner's sugar and orange liqueur in a blender or food processor, then press the puree through a fine sieve to remove any seeds. Chill the sauce until ready to serve.
6. Whip the cream until it forms soft peaks, then gently fold in the raspberries. Sandwich the meringue rounds together with the raspberry cream.
7. Dust the top of the gateau with confectioner's sugar. Decorate with mint sprigs and serve with the raspberry sauce.