Ingredients

• 2 tablespoons fine sugar
• 7 tablespoons butter, softened
• 1 cup, plus 1 tablespoon all-purpose flour, sifted
• Pinch salt
• 1/2 cup toasted almonds, finely ground
• 1/8 cup toasted hazelnuts, finely ground
• 2 cups raspberries
• 1 tablespoon kirsch
• 1 1/4 cups sour cream
• 5/8 cup heavy cream
• 8 whole toasted hazelnuts
• Confectioners' sugar, for dusting

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Instructions

1. Preheat oven to 375 degrees F. Combine sugar and butter and beat until fluffy. Add the sifted flour and salt, and then the nuts. Combine into a smooth dough. Place in the refrigerator for 1 hour. Line a shallow cake tray with buttered foil. Remove pastry from the refrigerator and cut in half. Press out to form 2 circles 9 inches in diameter onto well greased foil. Trim to a perfect circle, scraping away excess pastry with a teaspoon. Mark 7 portions on one of the circles. Place into the oven for 8 minutes. Remove and allow to cool. When cool, place the uncut layer onto a serving dish. Mix the raspberries with the sour cream and spread raspberry mixture onto pastry. Place the 7 portions of pastry on top. Leaving a space in between each portion. Whip the cream until stiff. Pipe a whipped cream rosette onto each portion and one in the center and place a toasted hazelnut on each. Sift confectioners' sugar over the cake.