Raspberry – Yogurt – Chocolate – Cake

Ingredients for 1 servings:

• 4 m.-sized eggs
• 150 g sugar
• 130 g flour
• 1 tsp baking powder
• 3 tbsp cocoa powder
• 200 g dark chocolate coating
• 600 g whipped cream
• 12 sheets of gelatin
• 500 g raspberries
• 400 g yogurt
• 125 g sugar
• 2 packets of vanilla sugar

Instructions

Working time approx. 50 minutes; Rest time approx. 4 hours; Total time approx. 4 hours 50 minutes

For the filling, chop the chocolate coating, place it in a saucepan with 400g of cream, and melt while stirring. Allow to cool. In the meantime, bake the chocolate sponge cake. Preheat oven to 200°C (top/bottom heat). Line a 24cm springform pan with baking paper. Separate the eggs. Beat the egg whites until stiff peaks form, then slowly add the sugar. Stir in the egg yolks. Mix the flour, baking powder, and cocoa powder and fold in. Pour in the sponge mixture, smooth it out, and bake for about 20-25 minutes. Do the skewer test, as every oven heats differently. Allow the sponge cake to cool. Soak the gelatin. Sort the raspberries and puree them. Mix the puree with the yogurt, sugar, and vanilla sugar until smooth. Squeeze out the gelatin, dissolve it, and mix it with about 2-3 tablespoons of yogurt cream. Add another 4-5 tablespoons of yogurt mixture and mix. Fold this mixture into the remaining yogurt mixture. Cover the cream and refrigerate until it begins to set. Whip the remaining cream and fold it into the yogurt mixture. Cut the sponge cake in half horizontally. Place a cake ring around the bottom layer. Spread 1/3 of the chocolate cream on the bottom layer. Add half of the yogurt cream and place the middle layer on top. Spread this again first with 1/3 of the chocolate cream and then with the remaining yogurt cream. Place the third layer on top and spread the remaining chocolate cream on top. Leave the cake to set in the refrigerator for at least 4 hours. Tip: The sponge cake can be baked a day in advance. If you like, you can decorate the cake with raspberries and/or dust with powdered sugar before serving.