Ingredients
- 24 hazelnuts (whole)
- 10 springform (pan)
- 2 eggs
- 2 egg whites
- 1 raspberries for (garnish)
- 1/4 strong brewed espresso
- 3/4 c mild-flavored vegetable oil
- 3/4 cup sugar
- 3/4 c all purpose flour
- 1/4 c seedless raspberry jam
- 2 tablespoon sugar
- 1 ts vanilla extract
- 1/2 pinch unsweetened cocoa powder
heat until melted and smooth. Spread in smooth, even layer on top of cake. Let stand until cake is thoroughly cooled and jam is set. Loosen sides of cake with small spatula. Remove sides of pan and slide cake onto serving platter. Decorate top with border of reserved chopped hazelnuts and evenly spaced raspberries. Serve in thin wedges. THE DESSERT SHOW SHOW #DS3065 ----
