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Chocolate Cake Swiss Meringue with Raspberries (Marina Wahl)
The perfect chocolate cake swiss meringue with raspberries (marina wahl) recipe with a picture and simple step-by-step instructions.
Biscuit:
- 7 piece Eggs
- 1 tsp Baking powder
- 15 g Cocoa
- 15 g Strength
- 80 g Flour
- 100 g Sugar
Meringue cream:
- 5 piece Eggs
- 1 pinch Salt
- 1 tsp Vanilla powder
- 2 El Baking cocoa
- 275 g Sugar
- 275 g Soft butter
Fruit core:
- 3 sheet Gelatin
- 40 g Sugar
- 200 g Raspberries
- 20 ml Raspberry juice
- 20 ml Balsamic vinegar dark
Mascarpone cream:
- 2 tbsp Lemon juice
- 3 tbsp Powdered sugar
- 150 g Mascarpone
- 150 g Lowfat quark
Decoration:
- 4 tbsp Raspberry jam
- 100 g Dark chocolate
- 500 g Raspberries
- Mint leaves
Floor:
- Separate the eggs and whip 5 egg yolks with 50 g sugar until creamy. Beat seven egg whites with 50 g sugar and 2 tablespoons of water until stiff and fold into the egg yolk mixture. Sieve the flour, starch, cocoa and baking powder onto the egg mixture, fold everything in loosely. Then fill the dough into a springform pan (diameter: 24 cm) and bake for 40 to 45 minutes.
Meringue cream:
- 5 Whip the egg white, sugar and salt over the water bath until the sugar has dissolved. Pour into the mixing bowl of the food processor and beat with 275 g sugar until stiff. Gradually add the butter and beat until it becomes a smooth cream. Stir in the vanilla and cocoa powder.
Fruit core:
- Soak the gelatine first. Puree the raspberries and mix with the raspberry juice, vinegar and sugar. Bring the mixture to the boil in a saucepan. Squeeze out the gelatine and dissolve it in the raspberries while stirring. Pour into a silicone mold (diameter: 24 cm) and freeze.
Mascarpone cream:
- Whip the mascarpone, lemon juice and powdered sugar and slowly stir the quark into the mascarpone mixture.
Chocolate cake:
- Cut the biscuit twice. Spread 2 tablespoons of raspberry jam on the bottom base, remove the fruit core from the freezer and the tin and place on top of the raspberry jam. Spread a thin layer of meringue cream on top. Lay the second floor on top. Spread the mascarpone cream on the base and top with 250 g raspberries. Put on the third base, spread 2 tablespoons of raspberry jam on top, then brush again with meringue cream. Pour the rest of the meringue cream into a piping bag and use to decorate.
- Decorate with raspberries, mint leaves and chocolate.
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