Raspberry Hazelnut Torte

Directions

1. 1
   For the cake: Grease, then line the base of two 8-inch cake pans with baking paper.
2. 2
   Then grease the baking paper which is lining the pans.
3. 3
   Mix together the hazelnuts, lemon zest and breadcrumbs, and set aside.
4. 4
   Using a clean dry bowl, beat the egg yolks with the superfine sugar until thick and lemony-yellow in color.
5. 5
   In a separate bowl, beat egg whites until stiff, then fold them gently into the egg yolks.
6. 6
   Lastly, fold the nut mixture gently through the eggs.
7. 7
   Divide this mixture between the two prepared cake pans.
8. 8
   Bake in a pre-heated 350-degree F oven for 15 to 20 minutes.
9. 9
   Cakes will be done when the top feels 'just firm'.
10. 10
    For the filling: Whip the cream until stiff.
11. 11
    Add superfine sugar, vanilla essence, and rum (or liqueur).
12. 12
    Beat a few seconds more until combined.
13. 13
    Using a fork, roughly crush the raspberries, then gently fold into the cream.
14. 14
    Place one of the cakes on a serving dish.
15. 15
    Spread a thick layer of raspberry cream over the cake.
16. 16
    Top with the second cake, and spread the top and sides with the remaining raspberry cream.
17. 17
    Refrigerate for a minimum of 1 hour, and a maximum of 12 hours before serving.
18. 18
    For a change, try this with ground walnuts and strawberries in place of hazelnuts and raspberries.