Hazelnut Raspberry Cream Cake

Prep Time:15 minutes

Cook Time:28 minutes

Servings:12

Description:
Fresh raspberries and hazelnuts take a simple cake from plain to fancy. Finely chopped hazelnuts coat the cake pans and ground hazelnuts are added to the cake batter making an attractive and nutty cake. Fresh raspberries are placed in the cake pan so they baked right into the cake layers.

Ingredients

Hazelnut Raspberry Cake

1 1/2 cups chopped, toasted and peeled hazelnuts, divided
2 packages (6 ounces or 1 1/3 cup each) Driscoll's Raspberries
1 package (18.25 ounces) French Vanilla cake mix
1 1/3 cups water
3/4 cups egg substitute
1/3 cups corn oil
1 tablespoon grated lemon zest

Cannoli Cream Frosting

3 cups part-skim ricotta
2 1/4 cups confectioners' sugar, divided
1 teaspoon vanilla extract
1 cup heavy cream
1 package (6 ounces or 1 1/3 cup) Driscoll's Raspberries

Directions
Nutrition
Reviews

Hazelnut Raspberry Cake

Heat oven to 350°F. Grease bottoms and sides of 2 (9-inch) round cake pans. Line bottom of each cake pan with parchment paper. Coat sides of cake pans with ½ cup finely chopped hazelnuts. Sprinkle 1 package raspberries in bottom of each pan.

Place remaining 1 cup hazelnuts in food processor or blender and blend until very finely chopped. Beat cake mix, finely chopped hazelnuts, water, egg substitute and oil in a large bowl with an electric mixer at low speed until moistened. Scrape sides of bowl. Beat at medium speed for 2 minutes. Stir in lemon zest until blended.

Divide batter evenly and pour over berries in prepared cake pan. Bake 28 minutes or until toothpick inserted in center comes out clean. Cool in pans on wire rack for 15 minutes. Remove from pans. Discard parchment paper. Cool completely on wire rack.

Cannoli Cream Frosting

Line a sieve with cheesecloth or paper towels; place sieve over a bowl. Add ricotta cheese and let drain 20 minutes.

Combine ricotta cheese, 2 cups confectioners' sugar and vanilla in mixing bowl and beat on medium-high speed 2 minutes or until smooth. Spoon into a large bowl. Beat heavy cream and remaining ¼ cup confectioners' sugar 1 minute or until stiff peaks form. Fold whipped cream into ricotta cheese, cover and refrigerate until ready to use.

To Assemble

Place cake layer raspberry side up onto serving plate. Spread 1 1/2 cup cream frosting to 1/2-inch from edge. Sprinkle 3/4-cup raspberries evenly over frosting.

Top with remaining cake layer raspberry side up. Spread remaining cream frosting to 1/2-inch from edge. Top with remaining raspberries and chopped hazelnuts.

Amount Per Serving