Instructions: Preheat oven to 375 degrees. Combine sugar and butter and beat until fluffy. Add the sifted flour and salt, and then the nuts. Combine into a smooth dough. Place in the refrigerator for 1 hour.

Line a shallow cake tray with buttered foil. Remove pastry from the refrigerator and cut in half. Press out to form 2 circles 9 inches in diameter onto well greased foil. Trim to a perfect circle, scraping away excess pastry with a teaspoon. Mark 7 portions on one of the circles. Place into the oven for 8 minutes. Remove and allow to cool.

When cool, place the uncut layer onto a serving dish. Mix the raspberries with the sour cream and spread raspberry mixture onto pastry. Place the 7 portions of pastry on top. Leaving a space in between each portion.

Whip the cream until stiff. Pipe a whipped cream rosette onto each portion and one in the center and place a toasted hazelnut on each. Sift confectioners sugar over the cake.

This recipe yields 7 servings.

Comments: A Graham Kerr creation for Austria.

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