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1
Cake: Set a rack in the middle of the oven and preheat to 350 degrees F.
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2
Lightly coat 2 (9-inch) square cake pans with nonstick vegetable spray.
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3
Line the bottoms with baking parchment.
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4
In a large mixing bowl, sift the flour, baking powder, 1/4 teaspoon salt, and 1/2 cup of the sugar together 3 times.
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5
Stir in the matzo meal and chopped hazelnuts.
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6
Form a well in the center and add the oil, egg yolks, cream, hazelnut liqueur, and butter.
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7
Mix until just blended.
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8
In a clean, dry mixing bowl, whisk the egg whites with the pinches of salt and cream of tartar until creamy, foamy and barely able to hold peaks.
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9
While sprinkling on the remaining cup of sugar whisk until the consistency of stiff shaving cream.
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10
Fold 1/3 of the egg whites into the yolk mixture, then fold in the remainder of the whites.
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11
Spread the batter in the prepared pans and bake for 20 minutes or lightly tanned, the center springs back when lightly pressed and a cake tester comes out clean.
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12
Set the pans on a rack to cool.
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13
This cake is very delicate.
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14
Remove from the pans, and trim even.
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15
Place the cake onto a plate, parchment side up, and spread a layer of raspberry jam on the cut side of one layer.
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16
Flip the other layer on top and spread more jam on top.
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17
Ganache Frosting: Put the chocolate in a small bowl.
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18
Over medium heat, bring the cream to a scald.
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19
Pour the hot cream over the chocolate.
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20
Working from the center out, gently stir with a whisk to melt and blend.
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21
Continue stirring until smooth.
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22
Let cool for 30 minutes until spreadable
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23
Frost the cake and comb the top decoratively.
