Raspberry Cake

Ingredients

• 250 g flour
• 125 g cold butter
• 70 g sugar
• 1 pinch salt
• 1 egg yolk
• 700 g red raspberries
• 4 eggs
• 150 g sugar
• Salt
• 1 vanilla pod
• 125 g hazelnuts (ground)
• powdered sugar
• butter (for the pan)

Instructions

1. 1.

   Place flour on a work surface, form a well and add butter in shards, egg yolk, sugar and salt. Quickly knead into dough, shape into a ball, wrap in cling film and refrigerate.

2. 2.

   Rinse berries and strip stems (reserve some for decoration), preheat oven to 200°C, grease a springform pan with butter.

3. 3.

   Roll two-thirds of the dough into a circle and place in the pan. Shape remaining dough into a ring and press as a border, bake for about 20 minutes.

4. 4.

   Split vanilla pod and scrape out seeds, separate eggs. Whisk egg yolks, sugar and vanilla very fluffy.

5. 5.

   Beat egg whites with a pinch of salt until stiff peaks form and fold into the yolk mixture along with nuts and berries.

6. 6.

   Spread the batter over the crust. Bake for about 45 minutes in the middle rack.

7. 7.

   Let the cake cool completely.

8. 8.

   Dust with powdered sugar and garnish with raspberry stems.