Raspberry nut cake is an excellent delicate dessert that has an amazing taste due to the combination of nuts and fresh raspberries. This dish will be the perfect end to a hearty summer dinner.
Ingredients:
- Hazelnuts (hazelnuts) - 50 g;
- Egg whites - 2 pieces;
- Peeled almonds - 50 g;
- Powdered sugar - 50 g;
- Flour - 3 tsp
Ingredients for the filling:
- Raspberries - 250 g;
- Heavy cream - 200 g;
- Chocolate nougat - 200 g;
- Sour cream - 200 g.
For decoration, you will need fresh apples, chocolate powder and almond shavings.
Preparation:
- You need to start cooking a nut cake with raspberries by heating the oven to an approximate temperature of 130 degrees. Then you need to chop the hazelnuts and almonds, pour them on a baking sheet and fry in the oven so that they are browned. After that, remove the nuts from the oven.
- Then raise the oven temperature to 170 degrees. Beat the egg whites, separated from the yolks, until peaks form. Combine toasted almonds, hazelnuts, sifted flour and sugar. Combine the mixture with the beaten egg whites.
- Then prepare a baking dish with adjustable bottom. Cut two circles out of greaseproof paper along the diameter of the selected shape. Put the pie mass on these sheets of paper. Bake these cakes on a mold in the oven. The biscuits should be brittle and light brown. Remove them from a sheet of paper and cool.
- Now the filler is being prepared: whip the heavy cream, beat the sour cream and combine these two mixtures. Grate the chocolate nougat and add to the sour cream and cream mixture. Add fresh raspberries there.
- Put one of the cakes in the prepared form, grease the cake with a creamy mixture with raspberries on top, lay out the filling all so that the cake is juicy. Cover with a second round. And put the cake in the refrigerator for three hours.
- When serving, garnish the nut cake with fresh raspberries and sprinkle with powdered sugar and almond shavings on top.
