Vienna raspberry cake with advocaat cream

AUTHOR
Reed Chan
DIFFICULTY
very easy
RATING
3 2
COOK TIME
90 mins
TOTAL TIME
90 mins

Ingredients

Servings: 16
  • 150 g Dark chocolate
  • 5 Eggs (size M)
  • 3 packages Vanillin sugar
  • 75 g Sugar
  • 200 g ground hazelnuts
  • 2 TEASPOONS Baking Powder
  • 75 g soft butter
  • 1 TABLESPOON brown rum
  • 1 pinch Salt
  • 150 g frozen raspberries
  • 2 packages Cream stabiliser
  • 500 g Whipped cream
  • 125 ml Egg liqueur
  • 7-10 Tbsp Grease

Directions

  1. 1

    Finely grate 100 g chocolate. Separate the eggs. Beat the egg yolks, 1 packet of vanilla sugar and sugar with the whisk of the hand mixer until thick and creamy. Mix nuts with baking powder and stir into the egg yolk mixture.

  2. 2

    Briefly stir in butter, rum and chocolate one after the other. Whisk egg white and salt with the whisk of the hand mixer until stiff. Fold 2-3 portions of beaten egg white into the nut mixture.

  3. 3

    Put the dough into a greased springform pan (26 cm Ø) and smooth it down. Spread deep-frozen raspberries on top. Bake in the preheated oven (electric cooker: 150 °C/ convection oven: 125 °C/ gas: see manufacturer) for 55-60 minutes.

  4. 4

    Take out and let it cool down on a cake rack. Chop 50 g chocolate and melt over a warm water bath. Spread on a marble plate or an upside-down bacon sheet, allow to set.

  5. 5

    Scrape off fine shavings with a metal spatula.

  6. 6

    Mix 2 sachets of vanillin sugar with cream setting agent. Whip the cream until stiff, allowing the sugar mixture to trickle in. Remove the base from the mould. Spread the cream loosely on top, pressing depressions into the cream with the back of a spoon.

  7. 7

    Spread egg liqueur in it, sprinkle with the chocolate shavings. Chill for at least 1 hour. Cut into pieces.

Nutrition Facts

KCAL
350 kcal
CARBS
16 g
FATS
27 g
PROTEINS
6 g