Raspberry cake with cream cheese frosting and chocolate-hazelnut base

Recipe steps

Roast the hazelnuts in an oven preheated to 160°C for about 10-15 minutes, stirring occasionally, and then peel them using a kitchen towel. After that, grind them. Grate half of the chocolate finely. In a bowl, mix the flour, nuts, cocoa, and baking powder.

First, beat the butter with half of the granulated sugar and rum, then gradually add the eggs. Finally, mix in the flour mixture with the milk and grated chocolate into the eggs.

Preheat the oven to 175°C. Grease an 24 cm round cake pan or line it with baking paper. Pour the batter into the pan and place it in the oven. Bake on the middle rack for about 60 minutes, but the time is approximate. Before removing, check if the cake is baked by inserting a wooden toothpick into the center; if it comes out dry, the cake is done. After baking, carefully turn out the cake and let it cool.

Let the cake cool, then return it to the round pan. Warm the Nutella and spread it evenly on the surface of the cake, which we then cool for about 30 minutes.

Blend the cottage cheese with the mascarpone and the remaining granulated sugar. Whip the cream with the stabilizer and vanilla sugar until stiff, and then fold it into the cream. Finally, gently fold in 500 grams of fresh raspberries.

Spread the cream on the cake placed in the pan and smooth the surface evenly. Then decorate with fresh raspberries. Let the finished cake chill for at least 2 and a half hours, but it can be chilled longer, for example overnight.

Melt the remaining chocolate in a water bath and apply a thin layer to the smooth surface, allowing it to set. Then, using a sharp knife, scrape chocolate shavings from the chocolate. Finally, decorate the top of the cake with the chocolate shavings.