Chocolate tiramisu cake with raspberries

Name: Chocolate tiramisu cake with raspberries
Cook time: 1 h
Total time: 1 h
Yield: 16
Ingredients: 4 Eggs (size M); 225 g Sugar; 1 pinch Salt; 60 g Flour; 2 TEASPOONS Baking Powder; 50 g Cocoa powder; 1 TABLESPOON Espresso powder (instant); 100 g ground almonds; 3 sheets Gelatine; 250 g frozen raspberries; 500 g Mascarpone; 2 TABLESPOONS Lemon juice; 3 TABLESPOONS Almond liqueur; 600 g Whipped cream; 200 g Raspberry Jam; 100 g Dark chocolate; 7-10 Tbsp Raspberries; 7-10 Tbsp Sugar; baking paper

AUTHOR
Bo Carpenter

DIFFICULTY
very easy

RATING

COOK TIME
60 mins

TOTAL TIME
60 mins

Ingredients

Servings: 16

4 Eggs (size M)
225 g Sugar
1 pinch Salt
60 g Flour
2 TEASPOONS Baking Powder
50 g Cocoa powder
1 TABLESPOON Espresso powder (instant)
100 g ground almonds
3 sheets Gelatine
250 g frozen raspberries
500 g Mascarpone
2 TABLESPOONS Lemon juice
3 TABLESPOONS Almond liqueur
600 g Whipped cream
200 g Raspberry Jam
100 g Dark chocolate
7-10 Tbsp Raspberries
7-10 Tbsp Sugar
baking paper

Directions

1
Beat the eggs with 125 g sugar and salt with the whisk of the hand mixer for approx. 8 minutes until white and creamy. Sieve flour, baking powder and cocoa, mix with espresso powder and almonds. Fold the flour mixture into the egg mixture.
2
Line the fat pan of the oven (36 x 40 cm) with baking paper. Add the mixture and spread evenly. Bake in the preheated oven (electric cooker: 200 °C/ convection oven: 175 °C/ gas: see manufacturer) for 12-15 minutes.
3
Sprinkle a tea towel with sugar. Fold the sponge cake plate over it. Remove the baking paper and let it cool down.
4
Soak gelatine in cold water. Let frozen raspberries thaw slightly. Stir mascarpone with 100 g sugar and lemon juice until smooth. Squeeze the gelatine well, warm it up with liqueur. Stir a little mascarpone into the gelatine, then stir everything into the rest of the cream.
5
Whip 500 g cream until stiff, fold into the mascarpone cream with the thawed raspberries.
6
Cut the sponge cake into 3 equal rectangles. Spread about 1/3 of the cream on 1 rectangle. Stir the jam until smooth and spread about 1/3 in blobs. Cover with a second base. Cover with approx. 1/3 cream and approx. 1/3 jam in the same way, place the last cake layer on top and layer the remaining cream and jam on top.
7
Chill for about 2 hours.
8
Heat 100 g cream, chop chocolate, melt in the hot cream while stirring. Select the raspberries and possibly halve them. Cut the cake into pieces. Decorate with raspberries and chocolate icing.