Himbeer-Nougat-Crunch-Torte (raspberry hazelnut nougat crunch torte)

Method

1. Whisk the eggs and sugar together until pale and tripled in volume, about 5 minutes with an electric whisk. Sift the flour and baking powder over and fold in gently.
2. Pour into a lined 24 cm springform and bake at 180°C for 18 to 20 minutes, until a skewer comes out clean. Cool completely in the tin, then wash and dry the tin ring for reassembly.
3. Melt the chocolate hazelnut spread gently, either in a bowl over hot water or in short bursts in the microwave, until pourable. Stir in the crushed cornflakes and spread evenly over the cooled sponge, right to the edges. Chill for 15 minutes to firm up.
4. Set the springform ring back around the base and crunch layer.
5. Purée the raspberries with the sugar and pass through a sieve if you want a completely smooth mousse. Soak the gelatine in cold water for 5 minutes. Warm a third of the purée gently, squeeze the gelatine dry, stir in until dissolved, then stir this back into the rest of the purée.
6. Fold the whipped cream into the raspberry purée in two additions, gently.
7. Pour the mousse over the crunch layer, smooth the top, and chill at least 3 hours, until set.
8. Melt the chocolate and cream together gently for the glaze, pour over the set mousse, and chill again until it hardens. Scatter the toasted hazelnuts around the edge before serving.

Notes

• Melt the nougat spread gently. Overheated, it can seize and turn grainy rather than staying glossy and spreadable; a bowl over barely simmering water is the safest method.
• Chill the crunch layer before the mousse goes on. A warm or soft crunch layer lets the mousse seep down into it instead of staying as a distinct, crisp layer.
• The crunch layer softens over time once assembled. It is at its crispest on the day of assembly and still very good the next day, but noticeably softer by day three.
• It keeps for 3 days in the fridge, covered, and slices most cleanly with a knife run under hot water between cuts.

Ingredient substitutions

• Chocolate hazelnut spread can be a plain milk or dark chocolate melted with a spoon of neutral oil, for a version without hazelnuts.
• Cornflakes can be crushed digestive biscuits or puffed rice cereal for a different but equally crisp texture.
• Raspberries can be a mix of raspberries and blackberries in the mousse, in the same total weight.
• For a nut-free version, skip the hazelnut garnish and use a plain chocolate spread with rice cereal instead of the hazelnut nougat layer.