6 eggs
400 g Dansukker Organic Cane Sugar
200 g finely chopped hazelnuts
30 g plain flour
1 1/2 tsp baking powder
1 tsp Dansukker Vanilla Sugar

To decorate
1 bag (100 g) Daim nuggets
300 ml whipping cream
2 tbsp Dansukker Icing Sugar
250 g (1/2 litre) fresh raspberries

Line a shallow oven pan measuring 25 x 35 cm with greaseproof paper. Grease the paper. Whisk the egg and sugar until light and fluffy. Mix together the chopped nuts, flour, baking powder and vanilla sugar and fold them into the egg mixture. Pour the mixture into the pan and bake in the centre of the oven for about 30 minutes at 175 °C. Turn the cake out onto a sheet of greaseproof paper. Peel off the paper it was baked on. Sprinkle the cake with the Daim nuggets. Allow to cool, then cut into squares. Whip the cream with the icing sugar until it forms stiff peaks. Pipe mounds of cream onto the squares. Garnish with raspberries. The cake can be frozen before being thawed and decorated. If you don’t need all of the cake at once, adjust the quantity of cream and raspberries to the number of squares you’ll be serving.

The raspberries can be replaced with other berries or fruit.