Yields8 Servings
For the ricotta cream
 3 tablespoons seedless raspberry jam
 500 g ricotta
For the sponge
 225 g hazelnuts, blanched and roasted
 4 eggs, separated
 150 g golden caster sugar
 1 tsp baking powder
 200 g raspberries
 Icing sugar for dusting

To make the ricotta cream, whizz the jam in a food-processor until smooth, then add the ricotta and whizz again – if you do this by hand, the ricotta will remain grainy; transfer the mixture to a bowl, cover and chill for several hours, which will make it firm up


Preheat the oven to 180C/Gas 6; grind the hazelnuts to a powder; whisk the egg whites until stiff peaks form; in a separate bowl whisk together the egg yolks and sugar until pale and creamy; fold the egg whites into the egg and sugar mixture in three goes, then fold in the ground hazelnuts and baking powder


Divide the cake mixture between two 20cm, greased sandwich tins; smooth the surface and bake for 20 minutes until the sponge has begun to shrink from the sides; run a knife around the edge of the cakes and leave them to cool in the tin


Spread half the ricotta cream over one of the cakes to within 2cm of the edge, then sandwich with the other cake, gently pressing it down until the cream approaches the edge; spread the remaining cream on the surface, this time taking it up to the edge and decorate with the raspberries


Dust them with icing sugar and serve

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