0.0 – 0 reviews • Raspberry Recipes
| Total: |
2 hr 8 min |
| Prep: |
2 hr |
| Cook: |
8 min |
| Yield: |
7 servings |
Ingredients
- 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
Instructions
- 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.
Nutrition Facts
| Serving Size |
1 of 7 servings |
| Calories |
385 |
| Total Fat |
35 g |
| Saturated Fat |
18 g |
| Carbohydrates |
15 g |
| Dietary Fiber |
4 g |
| Sugar |
9 g |
| Protein |
5 g |
| Cholesterol |
81 mg |
| Sodium |
100 mg |