-
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
.jpg)
.jpg)
.jpg)
.jpg)
