A delicious summer cake.
Lightly toast 140g of skinned hazelnuts. Grind them to a powder taking care not to let them become oily.
Whisk 4 egg whites until stiff peaks form. Gradually add in 250g of castor sugar.
Mix in ½ tsp of vanilla essence and ½ tsp of vinegar.
Gently fold in the ground hazelnuts.
Line 2 sandwich pans with baking paper.
Empty the batter into the pans and smooth.
Bake on 180 degrees Celsius for 30-40 minutes.
Whip 300ml of fresh cream with 3 Tbsp icing sugar.
Lightly crush 2-3 cups of fresh raspberries with sugar as needed.
Sandwich the cool cake with half of the cream and berries. Top with the other half. Refrigerate until serving.
The cake should be eaten on the day that it’s assembled.