Raspberry cake

COOK TIME
60 mins

TOTAL TIME
60 mins

Ingredients

Directions

1. 1

   Grease the box form (30 cm long, approx. 1 3/4 litres capacity) well and dust with flour. Beat the eggs and 75 g sugar with the whisk of the hand mixer for 3-4 minutes until creamy. Mix flour, cocoa and baking powder. Sift the flour-mix over the mixture and fold in. Spread the mixture evenly in the mould and bake in a preheated oven (electric range: 175 °C/ convection oven: 150 °C/ gas: level 2) for 25-30 minutes.

2. 2

   Defrost the raspberries at room temperature. Remove the cake from the oven, remove from the edge and let it cool down for about 10 minutes. Turn out the cake from the tin (you have to help it carefully with a knife) and let it cool down on a cake rack

3. 3

   Soak gelatine in cold water. Puree the raspberries and pass through a sieve. Mix mascarpone and raspberry puree. Stir in sour cream, 75 g sugar, lemon juice and vanillin sugar. Squeeze the gelatine and melt it in a small pot. Stir in 3 tablespoons of cream, then stir into the rest of the cream. Chill the cream for about 15 minutes until it starts to gel

4. 4

   Whip 100 g cream until stiff and stir into the cream. Wash and dry the previously used box form and line it with foil. Pour the base into the box form, fill the cream on top and smooth it down. Chill the cake for at least 4 hours

5. 5

   Remove the cake from the mould and remove the foil. Whip 100 g cream until stiff and spread a thin layer of cream all around the cake, dust with cocoa. Cut the cake into pieces and decorate with chocolate eggs

6. 6

   Waiting time approx. 5 hours

Nutrition Facts

KCAL
290 kcal

CARBS
26 g

FATS
18 g

PROTEINS
5 g