Raspberry cream chocolate cake

COOK TIME
90 mins

TOTAL TIME
90 mins

Ingredients

Directions

1. 1

   Separate the eggs for the sponge cake. Beat the egg whites and 4 tablespoons of cold water until stiff, add 125 g of sugar at the end. Add egg yolks one after the other and fold in. Mix flour, cornstarch, cocoa and baking powder, sieve onto the egg foam and fold in carefully. Line the bottom of a springform pan (26 cm Ø) with baking paper. Fill in sponge cake mixture and smooth it down. Bake in the preheated oven (electric cooker: 175 °C/ convection oven: not suitable/ gas: level 2) for 25-30 minutes. Let the sponge cake cool down in the tin on a cake rack. Defrost frozen raspberries at room temperature for 2-3 hours. Soak gelatine in cold water. Puree defrosted raspberries, pass through a sieve and mix with 150 g sugar and vanillin sugar. Squeeze the gelatine, dissolve and mix with some raspberry puree. Stir into the rest of the raspberry puree and chill for about 15 minutes. In the meantime, whip 400 g cream until stiff. When the raspberry puree begins to gel, fold in the cream. Remove the sponge cake base from the tin, cut through once and place a cake ring around the lower base. Spread about half of the raspberry cream on the base, smooth it down and cover with 200 g fresh raspberries. Spread 1/4 raspberry cream on top and cover with the second cake base. Spread the rest of the cream on the second cake layer and chill the cake for at least 4 hours, preferably overnight. Whip 150g cream until stiff. Remove the cake from the cake ring and spread the cream on the edge. Just before serving, decorate the cake with meringue spots, remaining raspberries and sugar pearls

2. 2

   On 16 pieces:

3. 3

   Waiting time at least 7 hours

Nutrition Facts

KCAL
240 kcal

CARBS
27 g

FATS
13 g

PROTEINS
4 g