John Myers
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Baking: Raspberry Chocolate Cream Cake
The perfect baking: raspberry chocolate cream cake recipe with a picture and simple step-by-step instructions.
The biscuit
- 4 piece Eggs (L)
- 200 g Sugar
- 4 tablespoon Lukewarm water
- 150 g Spelled flour type 630
- 50 g Potato flour
- 2 teaspoon Baking powder
- 1 pinch Salt
The buttercream
- 400 ml Milk
- 2 teaspoon Cocoa powder slightly de-oiled
- 1 packet Chocolate pudding powder
- 2 tablespoon Sugar
- 100 g Whole milk couverture *
- 2 tablespoon Cocoa nibs
- 250 g Butter
- 2 tablespoon Powdered sugar
The raspberry layer
- 400 g Raspberries (frozen)
- 1 packet Red cake topping
- 2 tablespoon Sugar
For the finish
- 125 g Fresh raspberries
- 1 packet Red cake topping
- 2 tablespoon Sugar
- Chocolate sprinkles
- Lemon balm leaves
The biscuit
- Separate the eggs and beat the egg whites with a pinch of salt until very stiff.
- “Work” the egg yolk with sugar and water with the mixer until a light cream is formed. This can take a few minutes.
- Now add the flour with potato flour, baking powder and egg whites and mix carefully with the whisk (NO MIXER !!!) until a homogeneous and airy mixture is formed.
- Grease a cake tin (26 cm) and line the edge with baking paper. Pour in the dough and bake at 175 ° C for about 40 minutes. (Do not preheat the pipe!) Use a toothpick to test whether the biscuit is through. Allow to cool completely and then cut twice to create three bases.
The chocolate cream
- Mix milk with cocoa powder and sugar and cook a chocolate pudding with the pudding powder as usual. Crush the couverture (* for me it was a chocolate bunny) and stir it into the hot pudding together with the cocoa nibs.
- Cover the pudding with cling film, which must lie directly on the pudding. So no annoying skin forms. Let the pudding cool.
- Mix the butter (room temperature) with the powdered sugar and then stir in the room-warm pudding spoon by spoon. It is very important here that the butter and pudding have the same temperature.
The raspberry layer
- Mix the cake powder with water and sugar and bring to the boil. Add the frozen raspberries and stir well.
The finish
- Place a cake ring around the first base and put two thirds of the chocolate cream on the base and distribute evenly. Now lay on the second base and cover with the hot raspberry mixture. Place the third shelf on top. Remove the cake ring.
- Cover the cake with the rest of the chocolate cream, sprinkle the edge with chocolate sprinkles. Put the fresh raspberries in a pile in the middle of the cake. Make the second icing according to the instructions, but only with 200 ml of water and pour over the raspberries. Garnish with a few fresh lemon balm leaves and refrigerate until ready to serve.
- Note 11: I have deliberately refrained from using jam as a base spread here. This way, the contrast between sweet (chocolate cream) and sour (raspberries) comes into its own.
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