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.
The recipe includes a version for 10 people, perfect for a micro wedding or another special occasion where you want something a little more impressive and celebratory.
In this alternative recipe, you’ll find the quantities and instructions for making three cakes to serve approximately 40 people, making it suitable for a larger wedding celebration.
Happy baking <
Day 1
Hazelnut Crunch with Caramel & Raspberries:
- 80 g shelled, toasted hazelnuts
- 100 g caster sugar
- 70 g caramel chocolate (I use Callebaut Gold 30.4%)
- 2 tbsp dulce de leche (store-bought or homemade – see here under “salted caramel”)
- 2 tsp raspberry powder
- Toast the hazelnuts for 5–7 minutes at 175°C / 347°F. Remove the skins after toasting.
- Gently melt the sugar in a saucepan until it turns into a golden caramel, stir in the nuts, and pour the mixture onto a sheet of parchment paper. Let the nuts cool.
