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