INGREDIENTS
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Vanilla Sponge Cake
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1/2 cup granulated sugar
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1/4 cup water
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1/4 cup framboise or other raspberry liqueur (If omitting liqueur, substitute 1/4 cup water)
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2 cups chilled heavy cream
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1/4 cup confectioners' sugar
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4 ounces hazelnuts, plus more for garnish
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4 ounces coarsely chopped chocolate-covered toffee bars, such as Skor or Heath, plus more for garnish
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1 pint raspberries, plus more for garnish
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Chocolate Ganache Icing
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Vanilla Bean Creme Anglaise