Fresh, tart, sweet and salty – this cake brings together some of my favorite flavors: raspberry, caramel, and hazelnut. The tart berries balance the rich caramel and toasted hazelnuts, creating a lovely combination that feels both indulgent and fresh.
This alternative recipe includes a version for approximately 40 people, making it suitable for a larger wedding celebration.
In my original recipe, you’ll find the quantities and instructions to serve 10 people, perfect for a micro wedding or another special occasion where you want something a little more impressive and celebratory.
Happy baking <
Day 1
Hazelnut Crunch with Caramel & Raspberries:
- 305 g shelled hazelnuts
- 380 g caster sugar
- 265 g caramel chocolate (I use Callebaut Gold 30.4%)
- 7.5 tbsp dulce de leche (can be bought or made at home – see here under “salted caramel”)
- 7.5 tsp raspberry powder
- Toast the hazelnuts for 5–7 minutes at 175°C / 347°F. Remove the skins after baking.
- Gently melt the sugar into a golden caramel in a saucepan, stir in the nuts, and pour the mixture onto a sheet of parchment paper. Let the nuts cool.
