John Myers
Ingredients for 1 servings:
- 100 g sugar
- 50 g flour
- 50 g cornstarch
- 3 eggs
- 20 g cocoa powder
- 1 tsp, leveled baking powder
- 2 packs of cream powder (paradise cream), stracciatella
- 600 g whipped cream
- 400 g sour cream
- 50 g dark chocolate shavings
- 150 g natural yogurt
- 2 packets of vanilla sugar
- 2 packs of gelatin powder
- 4 tbsp sugar
- 2 packs of cake glaze, red
- 400 g raspberries, frozen
- Fat, for the shape
Instructions
Working time approx. 40 minutes; Rest time approx. 4 hours; Total time approx. 4 hours 40 minutes
with chocolate base, for 12 pieces
Beat the egg whites until stiff, add the sugar and mix. Stir in the egg yolks. Then mix the flour, starch, cocoa and baking powder and fold in with a spatula. Pour the batter into a greased, baking-paper-lined dish, smooth it out and bake at 200°C (400°F) for about 20 minutes. For the filling, mix the Paradiescreme with the cream and vanilla sugar in a food processor until it is quite firm. Fold in the sour cream and yogurt. Heat the gelatine according to the instructions, then add a few tablespoons of the cream to the gelatine and fold the gelatine mixture into the cream together with the chocolate shavings. Place a cake ring around the base and pour in the cream. It is best to chill for a couple of hours so that the cake sets properly. Place the raspberries on the cake while they are still frozen, make the glaze according to the instructions, pour over the raspberries and let cool.
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