Colorful chocolate cake

Ingredients for 1 servings:

• 150 g butter, soft or margarine
• 150 g sugar
• 1 packet of vanilla sugar
• 3 eggs
• 150 g wheat flour
• 1 tsp, leveled baking powder
• 300 g raspberries, frozen
• 5 sheets of white gelatin
• 200 g sugar
• 2 packets of vanilla sugar
• 1 lemon(s), untreated (juice + grated peel)
• 600 ml whipped cream
• 100 g biscuit(s) (butter biscuits)
• 100 g hazelnuts, sliced ​​(it’s a matter of taste!)
• 30 chocolate kisses, mini
• 30 pieces of sweets (wine gums in animal and fruit shapes)

Instructions

Working time approx. 1 hour; Total time approx. 1 hour

*Fashion cake* Great for children’s birthdays*

For the batter, beat the butter or margarine with a hand mixer fitted with the paddle attachment on high speed until smooth. Gradually beat in the sugar and vanilla sugar until the mixture forms a thick batter. Gradually beat in the eggs, one at a time (about 1/2 minute for each egg). Sift the flour and baking powder together, then beat in portions on medium speed. Pour the batter into a greased and floured fruit base dish (diameter: 28 cm). Place the dish on the oven rack. Top/bottom heat: about 180°C (preheated) Fan oven: about 160°C (not preheated) Gas mark 2-3 (not preheated) Baking time: about 20 minutes Immediately turn the cake base out onto a wire rack and allow to cool. For the topping, defrost the raspberries. Soak the gelatine in a little cold water. Puree the raspberries and mix with the sugar, vanilla sugar, lemon zest, and lemon juice. Squeeze out the gelatine thoroughly, dissolve it, and gradually whisk it into the raspberry puree. Allow it to set slightly in the refrigerator. Whisk one-third of the cream until stiff. Crumble the butter biscuits (this works best in a sealed freezer bag with a rolling pin) and fold them into the cream along with the hazelnut flakes. Fold the mixture into the setting raspberry puree. Pour the mixture into a cold, rinsed dish or bowl (diameter slightly smaller than the cake base) and refrigerate for about 5 hours. Carefully loosen the mixture from the edges of the dish (bowl), dip the bowl briefly in hot water, and then turn the mixture out onto the cake base. Carefully place the marshmallows around the edges of the cream. Whip the remaining cream until stiff, fill a piping bag with a star nozzle, and pipe thick puffs of cream between the marshmallows. Garnish the cake with the wine gums, if desired. A true feast for the eyes at any child’s birthday party! However, I’ve noticed that the children find the shaved hazelnuts a little annoying, so I’ll leave them out in the future. With a different garnish, the cake would certainly be something for adults to enjoy, too!