Knead 50 g sugar, flour, almonds and butter with your hands to form crumbles, finally knead in hazelnuts. Put the crumbles in a cool place for about 1 hour
Place crumbles on a baking tray lined with baking paper and bake in a preheated oven (electric range: 175 °C/ convection oven: 150 °C/ gas: level 2) for 10-15 minutes. Take the crumbles out of the oven and let them cool down a little
Spread the cream over 4 glasses (approx. 250 ml). Select the raspberries and add them to the cream. Finally crumble the crumbles over it and serve
waiting time approx. 1 1/2 hours