Total Time
50mins
Prep 30 mins
Cook 20 mins

Raspberries and cream...just heavenly.

Ingredients Nutrition

  • Cake

  • 4 ounces hazelnuts, finely ground
  • 2 lemons, zest of, finely grated
  • 1 tablespoon breadcrumbs (made from stale white bread)
  • 5 large eggs, separated
  • 1 cup superfine sugar
  • Filling

  • 1 12 cups cream (for whipping)
  • 3 tablespoons superfine sugar
  • 12 teaspoon pure vanilla essence
  • 1 tablespoon rum (or orange-flavored liqueur)
  • 1 cup fresh raspberry

Directions

  1. For the cake: Grease, then line the base of two 8-inch cake pans with baking paper.
  2. Then grease the baking paper which is lining the pans.
  3. Mix together the hazelnuts, lemon zest and breadcrumbs, and set aside.
  4. Using a clean dry bowl, beat the egg yolks with the superfine sugar until thick and lemony-yellow in color.
  5. In a separate bowl, beat egg whites until stiff, then fold them gently into the egg yolks.
  6. Lastly, fold the nut mixture gently through the eggs.
  7. Divide this mixture between the two prepared cake pans.
  8. Bake in a pre-heated 350-degree F oven for 15 to 20 minutes.
  9. Cakes will be done when the top feels ‘just firm’.
  10. For the filling: Whip the cream until stiff.
  11. Add superfine sugar, vanilla essence, and rum (or liqueur).
  12. Beat a few seconds more until combined.
  13. Using a fork, roughly crush the raspberries, then gently fold into the cream.
  14. Place one of the cakes on a serving dish.
  15. Spread a thick layer of raspberry cream over the cake.
  16. Top with the second cake, and spread the top and sides with the remaining raspberry cream.
  17. Refrigerate for a minimum of 1 hour, and a maximum of 12 hours before serving.
  18. For a change, try this with ground walnuts and strawberries in place of hazelnuts and raspberries.

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