HAZELNUT AND RASPBERRY TORTE

Preparation Method :

• To make the torte, beat the egg yolks and sugar together until thick and creamy.
• Beat the egg whites until just stiff. Fold the ground hazelnuts and egg whites carefully into the egg yolk and sugar mixture.
• Line the bottoms of 2 greased 9 inch sandwich tins with greased greaseproof paper or non-stick parchment. Divide the mixture equally between the tins and level the surface.
• Bake the torte in a preheated moderate oven for 30 minutes until risen and firm to touch.
• Leave in the tins until cold; do not turns out on to a wire rack or the cakes will stick.
• To make the filling, put the apples in a pan with the lemon rind and juice, raspberries and sugar.
• Cook for 10 to 15 minutes until pulpy, stirring occasionally. Remove from the heat and beat until smooth, or rub through a sieve for a smoother texture. Leave to cool.
• Meanwhile, place a sieve over a bowl and line with a piece of muslin.
• Pour in the yogurt and leave to drain for about 3 hours until most of the liquid has drained through, leaving the yogurt with a smooth, creamy consistency in the sieve.
• To assemble the torte, lift the cakes carefully out of the tins and peel off the paper. Place one cake on a serving plate and spread with the filling mixture.
• Cover with the other cake, then pipe the creamy yogurt in rosettes on the top. Decorate with whole hazelnuts.