Raspberry and coffee cream cake

Ingredients

Directions

1. 1

   Beat the eggs and 4 tablespoons of hot water with the whisk of the hand mixer until frothy. Mix the sugar and 1 packet of vanilla sugar, allow to trickle in and beat for a further 2 minutes until fluffy. Sift flour, baking powder and almonds onto the mixture and stir in briefly. Fold in grated chocolate. Spread the dough on a greased baking tray and bake in a preheated oven (electric cooker: 175 °C/ convection oven: 150 °C/ gas: level 2) for 10-15 minutes. In the meantime, sort out the raspberries.

2. 2

   Turn the base onto a damp tea towel and cover with another tea towel. Soak the gelatine. Dissolve cappuccino powder in 6 tablespoons of hot water. Squeeze gelatine well and dissolve in it. Let it cool down. Whip the cream in 2 portions until stiff and allow 1 packet of vanilla sugar to trickle in. Halve the sponge cake base. Stir 2-3 tablespoons of cream into the cooled coffee and then whip into the remaining cream. Fold half of the raspberries into the cream. Place half of the sponge cake base in a square baking frame (18.5x16 cm) (alternatively form a frame out of strong aluminium foil) and spread half of the cappuccino cream on top. Place the second cake base on top and spread with the remaining cappuccino cream. Chill for at least 3 hours.

3. 3

   Stir 2-3 tablespoons of cream into the cooled coffee and then whip into the remaining cream. Fold half of the raspberries into the cream. Place half of the sponge cake base in a square baking frame (18.5x16 cm) (alternatively form a frame out of strong aluminium foil) and spread half of the cappuccino cream on top. Place the second cake base on top and spread with the remaining cappuccino cream. Chill for at least 3 hours. Cut the wafer rolls into narrow strips. Place strips of raspberries and wafer rolls on the cake. Cut into about 20 pieces