Method

1. Preheat the oven at 170C/160C fan
2. Grease and flour 16 small muffin or friand tins or 24cm springform tin.
3. Line the base with baking paper..
4. Separate the eggs carefully. Whisk the yolks and sugar until pale, creamy and very thick.Stir in the ground hazelnuts.
5. Whisk the egg whites to firm peaks then gently fold them into the yolk mixture with a large spoon.
6. Spoon into the small or large tins, sprinkle with raspberries and bake until the cake begins to shrink away from the sides of the tin – approximately 15-20 minutes for small or 45 minutes for large.
7. Leave in the tin to cool for 10 minutes, then release the clip and turn out on to a rack.
8. When completely cold, carefully cut the cake in half horizontally, fill with whipped cream and more raspberries.