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| 2 Cups Hazelnuts |
13/4 cup Whipping cream |
| 5 eggs (separate egg whites & yolk) |
2 1/4 cup Raspberries |
| 1/2 cup superfine sugar |
Mint leaves for Garnish (if desired) |
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Preheat oven to 350F (180C)
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Line a Jelly roll pan with double layer of aluminum
foil and oil thoroughly
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In a food processor , process the hazelnuts until
finely ground
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In a large bowl, whisk the egg yolks and superfine
sugar until thick and creamy.
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Add ground hazelnuts to egg yolks and sugar mixture.
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In a separate bowl whisk the egg whites until firm, but
not dry. Mix it with the nut mixture.
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Pour the nut mixture onto the prepared pan and spread
evenly. Bake for 15 to 20 minutes, until risen & firm to the touch.
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Cover with a damp towel, and leave it overnight.
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Next day , transfer the cake out onto a sheet of
aluminum foil thickly dusted with superfine sugar
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Peel off the foil
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In a bowl whip 1.1/4 cup of cream until stiff.
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In a separate bowl lightly crush 1/2 cup of
Raspberries, then mix them into whipped cream
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Spread the Raspberry cream over the cake.
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For decoration dot the raspberries over raspberry
cream.
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Then roll up the cake with the help of the foil.
Thereafter transfer it to a plate.
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Whip the remaining cream until thick
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Slice roll and serve with Whipped cream.
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Garnish individual servings with additional raspberries
and mint leaves if desired.
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Serves : 6
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