Raspberry Layer Cake

• portioner: Serves 8
• total tid: 30 minutes

Ingredienser

For the cakes

butter, for the tins

250g hazelnuts

250g caster sugar

6 egg whites

For the cream

300ml double cream

300 g raspberry

Instruktioner

Preheat the oven to 160°C/325°F.

Take three pieces baking parchment paper and draw a circle a24 cm I diameter and butter them.

Blend the nuts in a food processor add the sugar until the nuts are finely chopped. Whisk the egg whites until stiff. Fold nut-sugar mixture into the egg whites. Pour on to the prepared pieces of baking paper and bake for 30 minutes.

Leave to cool on wire rack.

Whip the cream to quit firm with icing sugar and vanilla, now fold in raspberry. If you have “ryste ribs” see recipe in the reels, or any other berries, you also use them, like strawberries or blueberries.

Now put the layer cake together, first the bottom layer, then ½ of the cream, spread evenly, then the 2nd layer and the rest of the cream on top and spread evenly, then the last layer. Dust with icing sugar and decorate with raspberries and decorate with edible leaves if you have some, I use lemon verbena. Serve right away.