Recipe for Raspberry and Hazelnut Roll.

Ì Raspberry and Hazelnut Roll...

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

Recipe for Classic Cheesecake...

Recipe for Classic Cheesecake...

1 ½ cup Graham cracker crumbs
   

2 (8-ounce) packages cream cheese, softened.

¾ cup sugar.   2 eggs.
   

1 teaspoon vanilla

1 teaspoon cinnamon
   

1 teaspoon Grand mariner

1/3 cup butter melted
   

Sour cream topping (see below)

 Place crumbs in mixing bowl and add ¼ cup sugar and cinnamon, then stir in butter. More butter, up to ¾ cup, may be added if needed.

Butter an 8 inch spring form pan on bottom and sides.

Sprinkle a thin layer of crumbs on bottom of pan and press down with metal ¼ cup measure. Work around sides with fingers to make crumbs of even height. Any remaining crumbs may be added to bottom crust.

Bake crust at 350 degrees for 5 minutes.

To make filling, beat eggs until light. Then add ½ cup sugar and beat 5 minutes.

Add cream cheese, vanilla and grand mariner and mix well.

Turn into prepared crust and bake at 375 degrees for 20 minutes.

Cool for 15 minutes and then pour sour cream topping over filling and bake at 475 degrees for 5 minutes.

Cool cake and chill overnight before serving.

 Sour cream topping:

1 pint sour cream
   

1 teaspoon vanilla

6 tablespoons sugar
   

1 teaspoon grand mariner

 Blend sour cream, sugar, vanilla and grand mariner well. Then pour over filling and bake as directed above.