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Hazelnut Sponge with Raspberry Whipped Cream
- Makes
one
10-x-2 ¾ inch tube cake - Difficulty
Easy
By Flo Braker
Published 1984
Fine-ground hazelnuts and egg bread used in place of flour produce this fragrant torte. Its stunning decoration couldn’t be simpler—a pale pink cream, tinted from raspberry jelly and topped with one of nature’s most beautiful fruits, the raspberry.
Ingredients
6 ounces 1⅓ cups 2 ounces 1
Method
Baking Preparations
Position rack in lower third of oven;
This batter is baked in an ungreased pan, enabling it to stick to the sides as it rises, setting the foamy structure.
Have a long-necked bottle nearby to rest the baked cake
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