Summary

Ingredients

For the ground:

• 225 g butter / mararine
• 225 grams sugar
• 1 packet vanilla sugar
• 6 egg (s)
• 1 pinch (s) salt
• 300 g hazelnuts, round or almonds
• 75 g flour
• 1 packet baking powder
• 40 g chocolate flakes

For covering:

• 600 g raspberries, fresh or frozen
• 500 g whipped cream
• 2 packs cream stabilizer
• 2 packs vanilla sugar
• 2 packs cake icing, red
• 500 ml water or raspberry juice
• 4 tablespoon sugar

Print Recipe Pin Recipe

Instructions

1. Separate 3 eggs for the nut base and beat the 3 egg whites with a pinch of salt until stiff.
2. Stir the butter / margarine until creamy, add the sugar and vanilla sugar. Stir in 3 eggs and the 3 egg yolks until you have a bound mixture. Mix the flour, nuts and baking powder and chocolate shavings and fold in alternately with the egg white.
3. Line a baking sheet with parchment paper and place a baking frame (mine was set to 36x25cm) on it, also lining it with parchment paper. Pour in the mixture and bake at 180 ° C for 30-35 minutes. Chopstick sample!
4. Remove the baking frame and place the base on a rack to cool.
5. Cut the cooled base once horizontally (the piece should be approx. 1-1.5cm high) work this piece into small crumbs with your hands.
6. Place a baking frame around the rest of the base and distribute the raspberries on the base. Make a glaze from the 2 packs of cake glaze, water or raspberry juice and sugar and pour it over the raspberries. Whip the cream with the vanilla sugar, add the cream stiffener and whip until stiff, spread over the raspberries. Cover the cream with the cake crumbs and chill for at least 1 hour.