Raspberries And Cream Cake - cooking recipe

Ingredients

3 None eggs, separated
2/3 cup granulated sugar
1 tsp vanilla extract
3/4 cup all-purpose flour
2 tsp baking powder
1/2 cup ground hazelnuts
1 lb raspberries, 15 set aside for garnish
2/3 cup powdered sugar
5 tbsp raspberry liqueur (such as Chambord)
2 1/2 tbsp powdered gelatin, bloomed in cold water for 5 mins
2 1/2 cups heavy cream
2 oz dark chocolate, melted
2 tbsp chopped hazelnuts, toasted

Preparation

Preheat oven to 325\u00b0F. Line a 10 inch springform pan with parchment paper.
Whip egg whites and 3 tbsp water to stiff peaks, gradually adding sugar and vanilla extract. Beat in egg yolks, 1 at a time. Combine flour, baking powder and ground hazelnuts then fold in. Transfer to prepared pan and bake for 15-20 mins, until a skewer inserted in the center comes out clean. Let cool in pan.
Meanwhile, in a blender, puree raspberries with powdered sugar and liqueur. Strain then mix 2 tbsp with bloomed gelatin and gently heat until gelatin melts. Combine with main raspberry puree. Whip 3/4 cup heavy cream to stiff peaks then fold in.
Remove cake from pan and discard parchment paper. Halve horizontally then place bottom layer on a cake plate. Place a cake ring around cake then spread raspberry cream over top. Gently press remaining cake layer on top. Chill for at least 4 hours.
Remove cake ring. Whip remaining cream to stiff peaks then spread 1/2 over top and sides of cake. Transfer remaining whipped cream to a piping bag and pipe tufts around top edge of cake.
Drizzle melted chocolate over cream tufts and down sides of cake. Decorate with chopped hazelnuts and reserved raspberries.