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Raspberry-nut cake

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Ingredients for 12 servings:

  • 3 eggs
  • 150 g sugar
  • 200 g hazelnuts, ground
  • 2 tsp baking powder
  • ½ pack of pudding powder (vanilla)
  • 1 cup whipped cream
  • 1 cup sour cream
  • 1 packet of vanilla sugar
  • 2 packs of cream stiffener
  • 2 cans of raspberries (or 1 pack of frozen raspberries)
  • 2 packs of cake glaze

Instructions

Working time approx. 20 minutes; Total time approx. 20 minutes

Mix the eggs, sugar, nuts, baking powder, and pudding powder into a batter. Bake in a springform pan for 15-20 minutes at 180°C, then let cool. Whisk the cream and cream stiffener until firm. Stir in the vanilla sugar and sour cream. Spread the mixture onto the cold base. Drain the raspberries and spread it over the cake. Dilute the raspberry juice to 1/2 liter, boil two packets of cake glaze, and pour it over the raspberries. Refrigerate. The cake can easily be made a day in advance; then it will taste nice and moist.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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