Himbella

Ingredients for 14 servings:

• 5 eggs, separated
• 4 tbsp water, hot
• 200 g sugar
• 60 g hazelnuts, grated
• 60 g flour
• 50 g cornstarch
• some baking powder
• 250 ml syrup (raspberry syrup)
• 1 pack of pudding powder, vanilla
• 250 g raspberries, frozen
• 500 ml cream (whipped cream – pastry cream)
• 5 tbsp Nutella

Instructions

Working time approx. 1 hour; Rest time approx. 2 hours; Cooking/baking time approx. 40 minutes; Total time approx. 3 hours 40 minutes

Raspberry Nutella cake

For the pastry, beat the egg yolks, sugar, and water until white and foamy. Beat the egg whites until stiff peaks form. Mix the remaining ingredients, fold them into the yolk mixture, and mix briefly. Carefully fold the egg whites into the mixture using a whisk. Pour into a prepared cake tin and bake in a preheated oven at approx. 180°C for approx. 30-40 minutes until golden brown. Test the temperature with a skewer if necessary. Allow to cool, then fill. Cut the cooled base in half and secure with a cake ring. Make a pudding from the syrup and pudding mix as directed on the package, but use the syrup instead of the milk. Stir in the frozen raspberries, and then spread it on the cake base. Chill for approx. 1/2 hour. In the meantime, prepare the Nutella cream. Whip the pastry cream, setting some aside for decoration. Stir the Nutella into the remaining mixture, spread it over the raspberries, and refrigerate for about 1-2 hours. Then decorate as desired.