Raspberry – Nut – Cream – Slices

Ingredients for 1 servings:

• 225 g butter/margarine
• 225 g sugar
• 1 packet of vanilla sugar
• 6 eggs
• 1 pinch of salt
• 300 g hazelnuts, ground or almonds
• 75 g flour
• 1 packet of baking powder
• 40 g chocolate shavings
• 600 g raspberries, fresh or frozen
• 500 g whipped cream
• 2 packs of cream stiffener
• 2 packets of vanilla sugar
• 2 packs of cake glaze, red
• 500 ml water or raspberry juice
• 4 tbsp sugar

Instructions

Working time approx. 25 minutes; Total time approx. 25 minutes

For the nut base, separate 3 eggs and beat the 3 egg whites with a pinch of salt until stiff peaks form. Cream the butter/margarine until creamy, then add the sugar and vanilla sugar. Stir in 3 eggs and the 3 egg yolks until the mixture forms a smooth batter. Mix the flour, nuts, baking powder, and chocolate shavings and fold in alternately with the egg whites. Line a baking tray with baking paper and place a baking frame (mine was set at 36x25cm) on top, also lining this with baking paper. Pour in the mixture and bake at 180°C for 30-35 minutes. Do the skewer test! Remove the baking frame and place the base on a wire rack to cool. Once the base has cooled, cut the cake horizontally once (the piece should be about 1-1.5cm thick), then use your hands to crush this piece into small crumbs. Place a baking frame around the remaining base and scatter the raspberries on the base. Make a glaze from the 2 packets of cake glaze, water or raspberry juice, and sugar and pour it over the raspberries. Whip the cream with vanilla sugar, add the cream stiffener and whip until stiff, then spread it over the raspberries. Cover the cream with the cake crumbs and refrigerate for at least 1 hour.