Three day cake

Ingredients

Directions

1. 1

   Cream fat and 200 g sugar with the whisk of the hand mixer. Stir in the eggs one by one. Mix flour and baking powder and stir in. Put 1/3 of the dough into a greased springform pan (26 cm Ø) sprinkled with flour and bake in a preheated oven (electric range: 175 °C/ convection oven: 150 °C/ gas: level 2) for 15-20 minutes

2. 2

   Take out, remove from the rim and let it cool down a little. Remove the cake from the base and let it cool down on a cake rack. Stir cocoa and milk into the remaining dough. Put the dough into a greased springform pan (26 cm Ø) sprinkled with flour and bake in a preheated oven (electric range: 175 °C/ convection oven: 150 °C/ gas: level 2) for about 25 minutes. Remove the cake from the edge and let it cool down

3. 3

   Whip the cream until stiff, adding 125 g sugar and vanillin sugar. Stir in the sour cream at the end. Cut the chocolate cake in half horizontally. Place a cake ring around one half. Spread 1/3 cream on the base, then place the light coloured base on top. Spread another 1/3 of the cream on the light cake base and cover with the 2nd cocoa base. Spread the rest of the cream on the lid and leave the cake covered in the fridge for about 3 days.

4. 4

   Raspberries selected. Remove the cake from the cake ring and cover it tightly with the raspberries. Mix the cake glaze, 250 ml cold water and 2 tbsp. sugar in a small pot until smooth. Heat while stirring and bring to the boil briefly

5. 5

   Spread the icing over the raspberries from the centre to the edge and chill for about 30 minutes until the icing is firm. Cut the cake into pieces and serve

6. 6

   waiting time 3 days + 2 hours