Chocolate raspberry cream cake

Name: Chocolate raspberry cream cake
Cook time: 1 h
Total time: 1 h
Yield: 8
Ingredients: 60 g Butter or margarine; 50 g Sugar; 1 egg (size M); 20 g grated dark chocolate; 50 g Flour; 25 g Cornstarch; 5 g Cocoa powder; 1 knife tip Baking Powder; 1 package (250 g) frozen raspberries; 4 sheets Gelatine; 3 TABLESPOONS Almond liqueur (Amaretto); 125 g Mascarpone (Italian cream cheese); 175 g Low-fat curd; 50 g Sugar; 7-10 Tbsp grated rind of 1/2 untreated lemon; 250 g Whipped cream; 1 pack of Vanillin sugar; 15 g Amaretti; 7-10 Tbsp Lemon balm leaves; 1-2 TEASPOONS grated dark chocolate

AUTHOR
Sheila Zhang

DIFFICULTY
easy

RATING

COOK TIME
60 mins

TOTAL TIME
60 mins

Ingredients

Servings: 8

60 g Butter or margarine
50 g Sugar
1 egg (size M)
20 g grated dark chocolate
50 g Flour
25 g Cornstarch
5 g Cocoa powder
1 knife tip Baking Powder
1 package (250 g) frozen raspberries
4 sheets Gelatine
3 TABLESPOONS Almond liqueur (Amaretto)
125 g Mascarpone (Italian cream cheese)
175 g Low-fat curd
50 g Sugar
7-10 Tbsp grated rind of 1/2 untreated lemon
250 g Whipped cream
1 pack of Vanillin sugar
15 g Amaretti
7-10 Tbsp Lemon balm leaves
1-2 TEASPOONS grated dark chocolate

Directions

1
Cream fat and sugar. Stir in egg and chocolate until the mixture is creamy. Mix flour, cornstarch, cocoa and baking powder and stir into the mixture. Put it into a greased springform pan (20 cm Ø), smooth it down and bake it in the preheated oven (electric cooker: 175°C/ gas: 2 levels) for about 20 minutes.
2
Let it cool down. Select 100 g of beautiful raspberries and freeze again. Defrost remaining raspberries. Soak the gelatine. Puree the thawed raspberries and mandeliqueur. Pass through a sieve and mix together with mascarpone, quark, sugar and lemon peel to a smooth cream.
3
Squeeze out the gelatine, dissolve it, mix with a little cream and stir into the remaining cream. Whip 100 g whipped cream until stiff and fold into the cream together with half of the raspberries set aside.
4
Pour into a small bowl (approx. 18 cm Ø) and place the base on top. It is best to keep it cold overnight. Dip the bowl briefly into hot water to turn it over. Whip the rest of the cream and vanilla sugar until stiff and fill into a piping bag with star-shaped spout.
5
Decorate cake with cream garland, remaining raspberries, amaretti, lemon balm and remaining chocolate shavings. Makes 8 pieces.