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hazelnut / raspberry cake



250g butter, softened (about 2 and 1/4 sticks)
2 cups regular sugar
6 eggs
1 1/2 cups regular flour
1 tsp baking powder
1 cup hazelnut meal (I added about 1 1/4 cup for bit more nutty taste, but that’s optional)
2/3 cup sour cream
300g fresh or frozen raspberries
fresh raspberries, extra, for serving

Cream Cheese and Sour Cream Frosting with Raspberry syrup and Rum

8 oz Cream cheese (make sure to soften the cheese, don’t use it cold or it will look lumpy in the frosting)
2/3 cups confectioner’s sugar
1 cup sour cream
rum (add a few splashes at a time to taste, optional)
raspberry syrup (add a few splashes at a time to taste, optional)


Preheat oven to 350°F.  Grease a deep round cake pan; line base and sides with baking paper or you can use a round cake pan that has a spring release if you don’t want to mess with lining the cake pan.

Beat the butter and sugar in  an electric mixer until light and fluffy; add the eggs, one at a time, beating until just combined between additions. (The mixture will curdle at this stage, but will come together later.) Add in sour cream and beat until combined then add a little at a time of the sifted flour, hazelnut meal and . Fold in raspberries and spread mixture into pan.

Bake for about 1 hour 30 minutes. Stand cake in pan for 10 minutes; turn, top-side up, onto wire rack to cool. After it’s cooled all the way use a large bread knife and slowly cut the cake in half. I used a mixture or the raspberry syrup, a little bit of warm water and Rum and used a spoon to spoon the mixture on to the bottom of the cake to make it moist and the added the mixture to the top layer when it’s flipped cut side up and right away gently put it on top of the frosting and add the frosting on top and sides of the cake.

Frosting and filling

Beat 2/3 cups confectioner’s sugar and 8 ounces cream cheese in a mixer on medium until smooth then add 1 cup sour cream and beat until everything combines. Taste the frosting if you feel like you need more confectioner’s sugar add a little more at a time. I also added a splash of Rum and Raspberry syrup to add a little more flavor to the frosting but that’s optional and if you don’t have raspberry syrup and you have another one you can probably add a different one but the raspberry one adds enough taste so it’s really good to add it in. Mix it very well and then spread the mixture in between the cut layers and on top and sides of the cake. Decorate with the chopped hazelnuts and fresh raspberries… ENJOY!

Cook’s Notes: If using frozen raspberries, don’t thaw them; frozen berries are less likely to “bleed” into the cake mixture.

One Comment leave one →
  1. 10/17/2010 7:00 pm

    I’ve always been a big fan of good frosting. This looks delicious!

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