Raspberry And Hazelnut Torte
|Plain flour||140 Gram|
|Castor sugar||100 Gram|
|Finely chopped hazelnuts||55 Gram|
|Hazelnuts||55 Gram, finely chopped|
|Double cream||300 Milliliter (3 Deciliter)|
Sift the flour into a mixing bowl and rub in the butter until the mixture resembles fine breadcrumbs.
Stir in 2 oz. of the sugar and the nuts, and knead into a stiff dough.
Divide in half.
Mark two 7-inch (18-cm.) circles on greaseproof paper-lined baking sheets, and with lightly floured knuckles press out the dough to fill the spaces.
Neaten the edges.
Bake in centre of preheated oven until golden brown.
To make up the gateau, sprinkle raspberries (fresh or dry frozen) with remaining sugar and thaw if necessary.
Whip cream until stiff and flavour to taste with Kirsch or Framboise.
Spread two-thirds of the cream on one of the circles, top with most of the fruit and cover with second circle.
Pipe remaining cream decoratively on top and stud with remaining raspberries.
Good at tea-time or as a dessert.