Raspberry and egg liqueur cake

Ingredients

Directions

1. 1

   Roughly chop the chocolate. Heat the milk and melt the chocolate in the milk, let it cool down. Cream butter, 250 g sugar, 1 packet vanilla sugar and salt with the whisks of the hand mixer. Stir in the eggs one by one. Mix flour, cocoa and baking powder and stir in alternately with the chocolate milk. Fill the dough into a greased springform pan (26 cm Ø) and smooth it down. Bake in the preheated oven (electric cooker: 175 °C/ convection oven: 150 °C/ gas: level 2) for 50-60 minutes, remove and let cool off

2. 2

   Remove the base from the springform pan. Cut the base horizontally and place a cake ring around the lower base. Soak the gelatine in cold water. Mix quark, 100 ml advocaat, 75 g sugar and 2 sachets of vanillin sugar. Squeeze the gelatine, dissolve it, mix with 3 tbsp. quark mixture and stir into the rest of the mixture. Whip the cream with the whisks of the hand mixer until stiff and fold into the quark mixture. Stir the frozen raspberries briefly into the cream

3. 3

   Spread the cream, up to 6 tbsp, on the cake base, smooth it down. Place the upper cake base on top and press down lightly. Spread the rest of the cream on top and press in slight dents with a tablespoon. Chill the cake for about 3 hours. Remove the cake from the cake ring with a hot knife. Sprinkle with 50 ml advocaat and arrange on a cake plate

4. 4

   Waiting time approx. 15 minutes