Raspberry and chocolate cake

Name: Raspberry and chocolate cake
Cook time: 1 h
Total time: 1 h
Yield: 14
Ingredients: 3 Eggs (size M); 75 g Sugar; 2 packages Vanillin sugar; 50 g Flour; 50 g Cornstarch; 1 TEASPOON Baking Powder; 50 g Chocolate shavings; 375 g Raspberries; 500 g Low-fat curd; 500 g Mascarpone; 80 g Icing sugar; 7-10 Tbsp grated rind of 1 untreated lemon; 2 TABLESPOONS Raspberry Spirit; 1 glass (225 g) Raspberry Jelly; 80 g ground pistachio kernels; baking paper

AUTHOR
Rachel Vazquez

DIFFICULTY
easy

RATING

COOK TIME
60 mins

TOTAL TIME
60 mins

Ingredients

Servings: 14

3 Eggs (size M)
75 g Sugar
2 packages Vanillin sugar
50 g Flour
50 g Cornstarch
1 TEASPOON Baking Powder
50 g Chocolate shavings
375 g Raspberries
500 g Low-fat curd
500 g Mascarpone
80 g Icing sugar
7-10 Tbsp grated rind of 1 untreated lemon
2 TABLESPOONS Raspberry Spirit
1 glass (225 g) Raspberry Jelly
80 g ground pistachio kernels
baking paper

Directions

1
Separate eggs. Beat the egg whites and 1 tablespoon lukewarm water until stiff. Add sugar and 1 sachet of vanilla sugar and mix well. Add egg yolks one after the other and stir in. Mix flour, cornstarch and baking powder and sieve onto the egg foam mixture. Add chocolate shavings and fold in loosely with a whisk.
2
Line the bottom of a springform pan (26 cm Ø) with baking paper. Fill in the dough and smooth it down. Bake in the preheated oven (electric cooker: 175 °C/ convection oven: not suitable/ gas: level 2) for approx. 25 minutes. Remove the base from the tin and let it cool down on a cake rack. In the meantime, sort out the raspberries. Mix quark, mascarpone, icing sugar, lemon peel and 1 sachet of vanilla sugar until smooth. Cut off the upper third of the sponge cake base to use as a lid. Soak the cake base with raspberry brandy. Spread half of the quark and mascarpone cream on top. Spread 250 g raspberries on the cream. Spread raspberry jelly on the bottom of the lid. Place the lid carefully on the raspberries.
3
Cut off the upper third of the sponge cake base to use as a lid. Soak the cake base with raspberry brandy. Spread half of the quark and mascarpone cream on top. Spread 250 g raspberries on the cream. Spread raspberry jelly on the bottom of the lid. Place the lid carefully on the raspberries. Spread the rest of the cream on the cake and decorate with the rest of the raspberries and pistachios. Chill the cake for at least 1 hour.
4
Waiting time approx. 1 hour