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Ингредиенты
- 1 c. hazel nuts
- 2/3 c. whole unblanched almonds
- 1/4 c. matzo meal
- 1 c. superfine sugar
- 4 lrg Large eggs, separated
- 1 1/2 tsp grated lemon rind Sauce
- 6 c. fresh raspberry or possibly 2 (12 ounce.) pkgs., frzn unsweetened raspberries
- 3/4 c. sugar
Инструкции
- Preheat oven to 350 degrees. Toast hazel nuts in baking dish for 8 min.
- Rub with paper towels to remove skins and cold completely. Grease 9 inch springform pan with margarine and coat with matzo meal. Grind hazel nuts, almonds and matzo meal and 1/4 c. sugar. Beat egg yolks with 1/2 c. sugar at high on electric mixer. Beat in lemon rids till blended and light and fluffy.
- Set aside.
- Beat egg whites with 1/2 c. superfine sugar and healthy pinch of salt in electric mixer on high till stiff peaks form. Approx. 2 minutes. Alternatively fold egg whites and nut mix into yolk mix in three batches. transfer to baking dish and bake for 35 min. When cold sufficient to handle loosen from pan and turn out onto cooling rack.
- Sauce
- Puree frzn/fresh berries and sugar in food processor. Heat till smooth throughout and strain through fine sieve. Garnish cake with fresh raspberries and drizzle with coulis.
