Raspberries And Cream Cake

• 3 None eggs, separated
• 2/3 cup granulated sugar
• 1 tsp vanilla extract
• 3/4 cup all-purpose flour
• 2 tsp baking powder
• 1/2 cup ground hazelnuts
• 1 lb raspberries, 15 set aside for garnish
• 2/3 cup powdered sugar
• 5 tbsp raspberry liqueur (such as Chambord)
• 2 1/2 tbsp powdered gelatin, bloomed in cold water for 5 mins
• 2 1/2 cups heavy cream
• 2 oz dark chocolate, melted
• 2 tbsp chopped hazelnuts, toasted

1. Preheat oven to 325u0b0F. Line a 10 inch springform pan with parchment paper.
2. Whip egg whites and 3 tbsp water to stiff peaks, gradually adding sugar and vanilla extract. Beat in egg yolks, 1 at a time. Combine flour, baking powder and ground hazelnuts then fold in. Transfer to prepared pan and bake for 15-20 mins, until a skewer inserted in the center comes out clean. Let cool in pan.
3. Meanwhile, in a blender, puree raspberries with powdered sugar and liqueur. Strain then mix 2 tbsp with bloomed gelatin and gently heat until gelatin melts. Combine with main raspberry puree. Whip 3/4 cup heavy cream to stiff peaks then fold in.
4. Remove cake from pan and discard parchment paper. Halve horizontally then place bottom layer on a cake plate. Place a cake ring around cake then spread raspberry cream over top. Gently press remaining cake layer on top. Chill for at least 4 hours.
5. Remove cake ring. Whip remaining cream to stiff peaks then spread 1/2 over top and sides of cake. Transfer remaining whipped cream to a piping bag and pipe tufts around top edge of cake.
6. Drizzle melted chocolate over cream tufts and down sides of cake. Decorate with chopped hazelnuts and reserved raspberries.

eggs, granulated sugar, vanilla, flour, baking powder, ground hazelnuts, raspberries, powdered sugar, raspberry, powdered gelatin, heavy cream, chocolate, hazelnuts

Taken from recipes-plus.com/api/v2.0/recipes/31076 (may not work)