White chocolate raspberry cake

Ingredients for 1 servings:

• 3 Viennese cake bases, light
• 6 cups of cream
• 2 bars of white chocolate
• 5 tbsp drink powder (vanilla-Kaba)
• 5 packs of cream stiffener
• 800 g raspberries, frozen, or other berries
• 500 ml raspberry juice, or currant juice if desired
• 4 tbsp, leveled cornstarch
• 2 tbsp sugar
• 100 ml Prosecco (if you like it strong: use raspberry brandy)
• n. B. Chocolate shavings, white, for decoration

Instructions

Working time approx. 1 hour 15 minutes; Total time approx. 1 hour 15 minutes

Chocolate cream: Gently heat the cream in a saucepan (do not boil), melt the white chocolate in the cream, and let it cool slowly. Stir occasionally to prevent a skin from forming. It’s best to refrigerate overnight so the cream is thoroughly chilled. Raspberry filling: Mix the cornstarch and sugar with a little juice until smooth. Bring the remaining juice to a boil in a saucepan. Stir in the cornstarch mixture. Add the berries, stir briefly, and then add half of the Prosecco (or raspberry brandy). Bring everything to a boil until the mixture begins to gel. Soak two of the Viennese cake layers with the remaining Prosecco (or raspberry brandy). Spread the mixture over two of the layers and let it set. Once the berry mixture has cooled completely, whip the chocolate cream with the cream stiffener and the vanilla Kaba. Then spread 1/3 of the cream mixture over each layer. Place the third layer on top and decorate with the last third of the cream. Sprinkle with white chocolate shavings for decoration.