Raspberry Hazelnut Torte

Modo de Preparo

1. 1. Combine raspberries, 1 cup powdered sugar and Grand Marnier (or orange juice) in a bowl. Soak for 1 hour (you can start the cake during this time and finish the filling while the cake bakes).Drain the raspberries, reserving the syrup.
   2. Beat the cream cheese, remaining powdered sugar (⅔ cup), and lemon zest until creamy. Beat in raspberries.
   3. Sprinkle gelatin in cold water in a small saucepan. Let stand 1 minute. Heat on low, stirring, until gelatin is completely dissolved. (Alternatively, heat water in microwave and add gelatin to hot water. Stir until dissolved). Let cool to room temperature. Beat into raspberry mixture.
   4. In a cold bowl with cold beaters (I put mine in the freezer for 1 hour), beat whipping cream until stiff. Use a spatula to fold whipped cream into raspberry mixture and chill for at least 1 hour.

1. 1. Butter a 9″ springform pan. Line with parchment paper (I put the bottom of the pan of the parchment, trace a circle and cut out for the lining).
   2. Beat eggs and powdered sugar in a heatproof bowl (I used a stainless steel bowl that fits on top of one of my pots). Place the bowl on top of a pot of boiling water. The bowl should sit above the boiling water not in it. Beat until the sugar dissolves. Remove from heat and continue beating on high until the mixture is pale yellow and triple in volume.
   3. Use a spatula to fold in flour and hazelnuts. I sifted the flour over the egg mixture in three parts and then added the hazelnuts one fourth at a time. Spoon into prepared pan.
   4. Bake at 400°F for 35-40 minutes until toothpick inserted in center comes out clean. Cool in pan for 5 minutes. Remove the sides and then invert onto a rack. Remove the pan bottom and carefully remove the parchment paper. Turn over again onto a second rack and cool completely.

1. You have four ingredients now – a cake, raspberry syrup, raspberry cream and raspberry jam. Use a knife to split the cake into three layers by slicing in thirds horizontally. Place one layer on the serving plate. Spoon ⅓ of the raspberry syrup over the top of the bottom layer. Do this slowly to let the syrup soak into the cake. Spoon half of the raspberry cream on top of the bottom layer of cake and spread evenly over the layer.
2. Put the second layer on top of the raspberry cream. Spoon ⅓ of the raspberry syrup over the top of the second layer. Spoon the remaining half of the raspberry cream on top of the second layer of cake and spread evenly.
3. Top with the last cake layer. Spoon the last ⅓ of the raspberry syrup over the top. Heat the raspberry jam in a microwave for 1-2 minutes until melted. Spread on top of the cake. Chill in the refrigerator for at least one hour.
4. Garnish with whipped cream and fresh raspberries.