Ingredients
- 24 hazelnuts (whole)
- 10 springform (pan)
- 2 eggs
- 2 egg whites
- 1 raspberries for (garnish)
- 1/4 strong brewed espresso
- 180 ml mild-flavored vegetable oil
- 150 gr sugar
- 95 gr all purpose flour
- 80 gr seedless raspberry jam
- 26 gr sugar
- 4 gr vanilla extract
- 1 gr 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 ----
