Raspberry Hazelnut Gateau
Recipe from Annie Bell
Ingredients
for the Ricotta Cream
- 3 tablespoon of raspberry jam
- 2x250g tubs of ricotta, drained of any liquid
- 200g raspberry
For the sponge
- 225g shelled blanched hazelnuts
- 4 medium eggs, separated
- 150g of golden caster sugar
- 1 teaspoon baking powder, shifted
PREP TIME
2-3 Hours
COOK TIME
20-30 minutes
SERVES
6
Instructions
- Whizz the jam in the bowl of a food processor unit smooth.
- Add the ricotta and whizz again (do not do this by hand – will not mix well)
- Transfer to a bowl, cover with cling film and chill for several hours, during this time it will firm up slightly.
- Preheat the oven to 180c fan oven / 200c electric oven
- Butter two 20cm non-stick cake tins with removable bases 4cm deep
- Grind the hazelnuts to a powder in a coffee grinder – may have to do this in batches
- Whisk the egg white in a bowl until stiff using an electric whisk
- 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
- Fold the ground hazelnuts and baking powder
- Divide the cake mixture between the two prepared tins, smooth the surface
- Bake them 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
- Remove the collar from the cakes – you can leave one on the base for ease of serving
- 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
- Spread the reaming cream over the surface, this time taking it up to the edge and arrange the raspberries on top
- Dust them with icing sugar and set aside in a cool place.
Equipment
Free Standing Mixer
2x20cm non-stick cake tins with removable bases, 4cm deep
Coffee grinder
Note
If you are keeping the cake longer the few hours, cover and chill and bring back to room temperature for 30-60 minutes before serving.