Prep 30 mins
Cook 20 mins
Raspberries and cream...just heavenly.
- 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
- 1 1⁄2 cups cream (for whipping)
- 3 tablespoons superfine sugar
- 1⁄2 teaspoon pure vanilla essence
- 1 tablespoon rum (or orange-flavored liqueur)
- 1 cup fresh raspberry
- For the cake: Grease, then line the base of two 8-inch cake pans with baking paper.
- Then grease the baking paper which is lining the pans.
- Mix together the hazelnuts, lemon zest and breadcrumbs, and set aside.
- Using a clean dry bowl, beat the egg yolks with the superfine sugar until thick and lemony-yellow in color.
- In a separate bowl, beat egg whites until stiff, then fold them gently into the egg yolks.
- Lastly, fold the nut mixture gently through the eggs.
- Divide this mixture between the two prepared cake pans.
- Bake in a pre-heated 350-degree F oven for 15 to 20 minutes.
- Cakes will be done when the top feels just firm.
- For the filling: Whip the cream until stiff.
- Add superfine sugar, vanilla essence, and rum (or liqueur).
- Beat a few seconds more until combined.
- Using a fork, roughly crush the raspberries, then gently fold into the cream.
- Place one of the cakes on a serving dish.
- Spread a thick layer of raspberry cream over the cake.
- Top with the second cake, and spread the top and sides with the remaining raspberry cream.
- Refrigerate for a minimum of 1 hour, and a maximum of 12 hours before serving.
- For a change, try this with ground walnuts and strawberries in place of hazelnuts and raspberries.