Hazelnut Almond Cake With Raspberry Sauce |
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Prep Time: 0 Minutes Cook Time: 40 Minutes |
Ready In: 40 Minutes Servings: 8 |
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This recipe is from my good friend Jean. She loves to entertain and this was the dessert she served it at today's girl's luncheon at her house. It is incredible and so pretty on the platter. Enjoy Ingredients:
1 cup hazelnuts |
2/3 cup whole unblanched almonds |
1/4 cup matzo meal |
1 cup superfine sugar |
4 large eggs separated |
1-1/2 teaspoons grated lemon rind |
sauce |
6 cups fresh raspberries |
3/4 cup sugar |
Directions:
1. Preheat oven to 350.
2. Toast hazelnuts in baking dish for 8 minutes.
3. Rub with paper towels to remove skins and cool completely.
4. Grease a spring form pan with margarine and coat with matzo meal.
5. Grind hazelnuts, almonds, matzo meal and 1/4 cup sugar.
6. Beat egg yolks with 1/2 cup sugar at high on electric mixer.
7. Beat in lemon rids until blended and light and fluffy then set aside.
8. Beat whites with 1/2 cup sugar and pinch of salt in electric mixer on high until stiff peaks form.
9. Alternatively fold egg whites and nut mixture into yolk mixture in three batches.
10. Transfer to baking dish and bake 35 minutes.
11. When cool enough to handle loosen from pan and turn out onto cooling rack.
12. Puree raspberries and sugar in food processor then heat until smooth.
13. Strain through fine sieve and garnish cake with fresh raspberries and drizzle with sauce.
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