Summary

Ingredients

• 3 egg (s)
• 150 g hazelnuts, round
• 150 g chocolate flakes
• 2 tablespoon cornstarch (also works without)
• 100 g suar
• 450 g raspberries, frozen (the amount is variable )
• 1 pack cake topping
• 1 tablespoon raspberry spirit (also works without)

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Instructions

1. Beat the eggs with the sugar on the highest setting for 10 minutes (!) Until frothy. Then carefully mix in the nuts, chocolate and cornstarch.
2. Pour the dough into a springform pan lined with baking paper and bake for 30 minutes at 160 ° C. It is best to bake with top / bottom heat, with hot air put some water in a casserole dish.
3. After cooling down, the floor can be stored for 1 day without any problems, but it can also be covered immediately.
4. Drizzle the ground with raspberry brandy before topping. Then top with the frozen raspberries. Prepare the icing and coat the raspberries with it.
5. Serve the topped cake as soon as possible after thawing the raspberries (takes 3-5 hours, depending on the room temperature)!