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Categories:
sugar butter flour salt toasted almonds hazelnuts raspberries sour cream heavy cream hazelnuts confectioners
Viewed: 77 - Published at: 3 years agoIngredients
- 2 tablespoons fine sugar
- 7 tablespoons butter, softened
- 1 cup, plus 1 tablespoon all-purpose flour, sifted
- Pinch salt
- 1/2 cup toasted almonds, finely ground
- 1/8 cup toasted hazelnuts, finely ground
- 2 cups raspberries
- 1 tablespoon kirsch
- 1 1/4 cups sour cream
- 5/8 cup heavy cream
- 8 whole toasted hazelnuts
- Confectioners' sugar, for dusting
Method
- Preheat oven to 375 degrees F. Combine sugar and butter and beat until fluffy.
- Add the sifted flour and salt, and then the nuts.
- Combine into a smooth dough.
- Place in the refrigerator for 1 hour.
- Line a shallow cake tray with buttered foil.
- Remove pastry from the refrigerator and cut in half.
- Press out to form 2 circles 9 inches in diameter onto well greased foil.
- Trim to a perfect circle, scraping away excess pastry with a teaspoon.
- Mark 7 portions on one of the circles.
- Place into the oven for 8 minutes.
- Remove and allow to cool.
- When cool, place the uncut layer onto a serving dish.
- Mix the raspberries with the sour cream and spread raspberry mixture onto pastry.
- Place the 7 portions of pastry on top.
- Leaving a space in between each portion.
- Whip the cream until stiff.
- Pipe a whipped cream rosette onto each portion and one in the center and place a toasted hazelnut on each.
- Sift confectioners' sugar over the cake.
