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
Servings 0