Raspberry Slices

Name: Raspberry Slices
Cook time: 1 h 45 min
Total time: 1 h 45 min
Yield: 12
Ingredients: 200 g Dark chocolate; 160 g Butter or margarine; 235 g Sugar; 4 packages Vanillin sugar; 7-10 Tbsp Salt; 10 Eggs (size M); 400 g ground hazelnuts; 4 TABLESPOONS Rum; 2 TEASPOONS Baking Powder; 5 sheets white gelatine; 250 g Raspberries; 500 g Skimmed milk yoghurt; 7-10 Tbsp grated peel and juice of 1 untreated lemon; 400 g Whipped cream; 1 TABLESPOON Icing sugar; baking paper

AUTHOR
Jennie Fields

DIFFICULTY
easy

RATING

COOK TIME
105 mins

TOTAL TIME
105 mins

Ingredients

Servings: 12

200 g Dark chocolate
160 g Butter or margarine
235 g Sugar
4 packages Vanillin sugar
7-10 Tbsp Salt
10 Eggs (size M)
400 g ground hazelnuts
4 TABLESPOONS Rum
2 TEASPOONS Baking Powder
5 sheets white gelatine
250 g Raspberries
500 g Skimmed milk yoghurt
7-10 Tbsp grated peel and juice of 1 untreated lemon
400 g Whipped cream
1 TABLESPOON Icing sugar
baking paper

Directions

1
Finely grate the chocolate. Cream fat, 160 g sugar, vanillin sugar and salt with the whisk of the hand mixer. Separate the eggs and stir in the egg yolks. Add chocolate, hazelnuts, rum and baking powder and stir in. Beat the egg white until stiff in portions and gradually fold into the nut mixture. Line the fat pan with baking paper.
2
Pour in the dough, smooth it down and bake in the preheated oven (electric range: 175 °C/ convection oven: 150 °C/ gas: level 2) for approx. 45 minutes. Take out of the oven and let cool down on a grid. Cut the base in half crosswise and remove the baking paper. Place a base on a plate and surround with a frame. In the meantime, soak the gelatine. Sort the raspberries. Stir yoghurt, 75 g sugar, lemon zest and juice until smooth. Dissolve squeezed out gelatine at low heat and stir in some yoghurt. Mix the lukewarm gelatine with the rest of the yoghurt and chill. Whip 250 g cream until stiff. As soon as the cream begins to set, fold in the cream and 150 g raspberries.
3
Sort the raspberries. Stir yoghurt, 75 g sugar, lemon zest and juice until smooth. Dissolve squeezed out gelatine at low heat and stir in some yoghurt. Mix the lukewarm gelatine with the rest of the yoghurt and chill. Whip 250 g cream until stiff. As soon as the cream begins to set, fold in the cream and 150 g raspberries. Smooth the cream on the base and cover with the 2nd base. Chill for at least 4 hours. Dust the cake with icing sugar and cut into 12 pieces. Whip 150 g cream until stiff and fill into a piping bag with punched spout. Spray cream waves onto the pieces and decorate with remaining raspberries
4
Smooth the cream on the base and cover with the 2nd base. Chill for at least 4 hours. Dust the cake with icing sugar and cut into 12 pieces. Whip 150 g cream until stiff and fill into a piping bag with punched spout. Spray cream waves onto the pieces and decorate with remaining raspberries