Method

• Preheat oven gas mark 3/170°c.
• Whisk the egg whites until stiff. Slowly add the caster sugar
• Fold in vanilla essence and hazelnuts.
• Line two 25cm sandwich tins and place half the mixture in each
• Bake in a pre-heated oven for approximately 60 minutes
• Leave to cool in oven
• Whip double cream
• Sandwich the two cake halves together with cream and half the raspberries
• Using a hand blender, mix together the other half of the raspberries with icing sugar to make the sauce (you decide how sweet you like it).
• When serving, cut a large slice and drizzle the raspberry sauce over.

The Jewish Princess is written with the help of Tracey Fine and Georgie Tarn www.thejewishprincess.com

Extracted from The Jewish Princess Feasts and Festivals with Family and Friends (Quadrille £12.99)