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Mix the icing sugar, the hazelnut powder, the flour, the baking powder and the honey with a spatula.
Bring the whites to 30°C in a bain-marie before mixing progressively with the powders.
In several steps, add the melted butter at 50°C, while mixing.
For the dough into the buttered and sugared moulds.
Lay the raspberries on top of the cake only.
Soften the butter before buttering the moulds generously with a brush.
Cover the walls of the moulds entirely with brown sugar and flip to take away the surplus.
Bake at 170°C with turning heat for 35 minutes.
For the décor, lay 3 raspberries and 3 hazelnuts on top of the cake and sprinkle the border delicately with icing sugar.
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