Chocolate Raspberry Cake

Ingredients for 1 servings:

• 150 g flour
• 50 g cornstarch, fine
• ½ pack of baking powder
• 30 g cocoa powder
• 3 eggs
• 150 g butter
• 125 g sugar
• 100 ml milk
• 500 ml Cremefine for whipping
• 25 g sugar
• 2 packets of vanilla sugar
• 400 g raspberries, fresh or frozen
• 10 g pistachios or chocolate shavings

Instructions

Working time approx. 30 minutes; Rest time approx. 1 hour; Total time approx. 1 hour 30 minutes

quick and easy

Sift the flour with the cornstarch, baking powder, and cocoa powder. Separate the eggs and beat the egg whites until stiff peaks form. Cream the butter and 125g of sugar with the whisk attachment of a mixer until fluffy, add the egg yolks, and mix in. Stir the milk and flour alternately into the buttercream (important: do this by hand, otherwise the mixer will stick), then carefully fold in the beaten egg whites. Pour the batter into a greased springform pan and smooth it out. Bake in a preheated oven (180°C for electric ovens, 160°C for fan ovens) for about 30 minutes, then let cool. Meanwhile, whip the Cremefine with a mixer and stir in the sugar and vanilla sugar. Set aside a few raspberries for decoration, then carefully fold in the rest. Spread onto the cooled base and chill for about 1 hour. Chop the pistachios and decorate the cake with the remaining raspberries and pistachios. If you don’t like pistachios, you can simply use chocolate shavings as decoration.