Hazelnut sponge cake with raspberries and fresh cream – Organic Tuscany Cookbook

Name: Hazelnut sponge cake with raspberries and fresh cream – Organic Tuscany Cookbook
Total time: 50 min
Ingredients: 7 medium eggs, separated; 150 g (1 cup) hazelnuts, toasted and ground medium; 220 g (just over 1 cup) cane sugar, ground to caster sugar consistency; 60 g (half cup) all purpose flour; 1 teaspoon baking powder; Salt, butter and parchment paper; 250 ml (1 cup) fresh cream; 1 tablespoon powdered (icing) sugar; 250 g (2 cups) raspberries; 4 tablespoons strawberry or raspberry jam; Small meringues (optional); Extra cream, raspberries and meringues to decorate lavishly (optional)

organictuscany.org

Hazelnut sponge cake with raspberries A deliciously light, fluffy, nutty cake! - Total Time: 50 minutes - Yield: 12 generous portions - Category: Dessert -

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Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at organictuscany.org.

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