Instructions

1. Whizz the jam in the bowl of a food processor unit smooth.
2. Add the ricotta and whizz again (do not do this by hand – will not mix well)
3. Transfer to a bowl, cover with cling film and chill for several hours, during this time it will firm up slightly.
4. Preheat the oven to 180c fan oven / 200c electric oven
5. Butter two 20cm non-stick cake tins with removable bases 4cm deep
6. Grind the hazelnuts to a powder in a coffee grinder – may have to do this in batches
7. Whisk the egg white in a bowl until stiff using an electric whisk
8. In a separate bowl, whisk together the egg yolks and sugar until pale and creamy
9. Fold the egg whites into the egg and sugar mixture in three goes
10. Fold the ground hazelnuts and baking powder
11. Divide the cake mixture between the two prepared tins, smooth the surface
12. Bake them for 20 minutes until the sponge has begun to shrink from the sides.
13. Run a knife around the edge of the cakes and leave them to cool in the tin
14. Remove the collar from the cakes – you can leave one on the base for ease of serving
15. Spread half the ricotta cream over the base layer to within 2cm of the edge and sandwich with the other half gently pressing it down until the cream approaches the edge
16. Spread the reaming cream over the surface, this time taking it up to the edge and arrange the raspberries on top
17. Dust them with icing sugar and set aside in a cool place.

• Course : Dessert
• Recipe Type : Cake
• Ingredient : Baking Powder, Caster Sugar, Egg, Fruit, Hazelnuts, Jam, Ricotta