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Nazelnut roulade with raspberries and cream
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The gateau uses just a drizzle of butter in the sponge, which creates a unique delicate texture. When rolling up, the cake will crack a little, but don’t worry; it is meant to. Simply dust with icing sugar before serving and serve with extra raspberries scattered around the outside.

Nazelnut roulade with raspberries and cream

Preheat the oven to 200⁰/400⁰F/gas mark 6. Line a 30 cm x 18 cm Swiss roll tin with greaseproof paper.

Whisk the eggs and caster sugar in a freestanding mixer or with an electric whisk for 5 minutes until thick and foamy.

Fold in the butter with the flour and half the chopped hazelnuts. Pour into the prepared tin and bake for 12 minutes until risen and completely cooked.

Dust a clean tea towel with icing sugar and sprinkle over the remaining chopped hazelnuts. Turn out the cake onto the tea towel and leave to cool, leaving the greaseproof paper on the base.

When ready to serve, remove the paper from the cake and drizzle over the raspberry liqueur. Whip the cream until thick with the icing sugar. Spread the cream evenly over the roulade. Scatter over the raspberries. Roll up the roulade from the shortest edge and put on a serving plate. Slice and serve immediately.

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