Raspberry chocolate cake "Naked Cake"

Ingredients for 1 servings:

• 4 eggs
• 4 tbsp water, hot
• 1 pinch of salt
• 1 packet of vanilla sugar
• 120 g sugar
• 50 g flour
• 50 g cornstarch
• 50 g cocoa powder, dark
• 2 tsp baking powder
• 350 g raspberries, frozen
• 30 g sugar
• 5 g agar-agar
• 500 g quark
• 250 g mascarpone
• 1 packet of vanilla sugar
• 70 g powdered sugar
• 400 ml whipped cream
• 10 tsp cream stiffener, e.g. B. San apart
• 100 g whipped cream
• 100 g chocolate (men’s chocolate)
• 60 ml espresso for soaking
• 50 g cocoa powder for dusting
• 12 raspberries for garnishing

Instructions

Working time approx. 2 hours; Rest time approx. 4 hours 20 minutes; Cooking/baking time approx. 25 minutes; Total time approx. 6 hours 45 minutes

for a 24cm baking pan

For the batter, mix the eggs with water, salt, vanilla sugar, and sugar for 4-5 minutes until thick and creamy. Fold in the flour, starch, cocoa powder, and baking powder. Pour the sponge mixture into a 24 cm diameter baking dish and spread it out gently. Bake the batter in a preheated oven at 190°C (top/bottom heat) for about 25 minutes, then let it cool completely. For the raspberry filling, thaw the frozen raspberries. Then crush them and pass them through a sieve to remove the seeds. Pour the puree into a saucepan, stir in the sugar and agar-agar, and bring the mixture to a boil, then simmer for 2 minutes. Let the mixture cool to lukewarm. For the mascarpone cream, beat the mascarpone with the cream until smooth, add the cream stabilizer, and whip the mixture until stiff peaks form. Briefly mix the quark with the vanilla sugar and powdered sugar, then fold it into the cream. Cut the sponge cake in half horizontally to create three layers. Soak the layers with a little espresso. Place the first layer on a cake plate, enclose it with a baking ring, and spread half of the cream on top. Spread half of the raspberry filling on top and place the second layer on top. Fill the second layer in the same way. Cover with the third layer and refrigerate the cake. Meanwhile, for the ganache, bring the cream to a boil and remove from the heat. Briefly melt the chocolate in it and stir until completely melted. Let the ganache stand for 10 minutes. Pour the ganache, which is no longer hot but still warm, onto the cake and spread it evenly. Then refrigerate the cake for about 4 hours. Finally, dust the cake with cocoa powder, cut into 12 pieces, and garnish with raspberries.