Make jelly according to box directions, pour into a shallow dish and chill until set.
Make, bake and cool the cake as directed on the box using eggs, milk and butter. Save the frosting sachet for another use. Cut the cooled cake into 2cm pieces.
For the hazelnut cream, beat cream cheese, cream and 1/4 cup (60ml) frosting with an electric mixer until smooth and thick.
Scatter one-third of the cake over the base of a 3L serving bowl and drizzle with half of the coffee or sherry.
Dollop with half of the hazelnut cream mixture, half of the remaining frosting (warmed to soften as directed on the tub) half of the raspberries and half of the hazelnuts. Follow with all of the jelly.
Then layer with most of the remaining cake (saving some for the top), all the coffee or sherry and all of the hazelnut cream mixture.
Finally add the last of the cake, the remaining warmed frosting, raspberries and hazelnuts. Decorate with hazelnut chocolates and slivers of cashews. Refrigerate until required.