for 12 pieces

Shortcrust pastry

1	rolled shortcrust pastry (approx. 32 cm Ø)
2 tbsp	raspberry jam

Stuffing

4	egg yolks
50 g	sugar
1 tbsp	lukewarm water
4	egg whites
1 pinch	salt
200 g	butter biscuit, finely ground
100 g	ground hazelnuts
4 tbsp	chocolate powder
2 tbsp	cocoa powder
1 tsp	cinnamon

Bake

1 bag

dark cake icing, melted

How it's done

Shortcrust pastry

Place the shortcrust pastry in the spring form tin, press the edges flat against the base using a fork, prick the base all over.

Bake for approx. 15 mins. in the bottom half of an oven preheated to 180°C. Remove from the oven, allow to cool, coat the base with the raspberry jam.

Stuffing

Beat the egg yolks, sugar and water in a bowl using the whisk on a hand mixer for approx. 5 mins. until the mixture is light and fluffy. Beat the egg whites with the salt until stiff. Mix the biscuits with all the other ingredients up to and including the cinnamon, add to the mixture in layers along with the egg whites, fold in with a rubber spatula, spread on top of the pre-baked base.

Bake

Bake for about another 20 mins. in the bottom half of the preheated oven (180 degrees). Remove the cake from the oven, leave in the tin and place on a cooling rack, allow to cool a little. Pour the icing over the top, leave to dry.

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