Torcik z jeżynami

Przepis

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CAKE:
– 3/4 cup roasted hazelnuts
– 2 and 1/4 cups white spelt flour
– 2 teaspoons baking powder
– 15 tablespoons soft butter
– 4 large eggs
– 1/3 cup superfine sugar
– 1/3 cup maple syrup
– 1 teaspoon vanilla extract
– Zest of 1 lemon

MASCARPONE CREAM:
– 1 cup mascarpone cheese, soft
– 1 cup heavy cream
– 1 tablespoon superfine sugar
– 1/2 teaspoon vanilla extract