John Myers
Raspberry Cake with Chocolate and Vanilla Cream
The perfect raspberry cake with chocolate and vanilla cream recipe with a picture and simple step-by-step instructions.
- 100 g Dark chocolate couverture
- 400 ml Cream
- 300 ml Milk
- 1 Pck. Custard powder
- 250 g Frozen raspberries
- 2 tbsp Sugar
- 3 sheet Gelatin white
- 200 g Sugar
- 1 Pck. Vanilla sugar
- 1 pinch Salt
- 3 Eggs
- 1 good shot Amaretto
- 50 g Flour
- 50 g Ground almonds
- 75 g Strength
- 1 Pck. Baking powder
- 1 Pck. Cream stiffener
- Sliced almonds
- Melt the couverture in 200 ml of cream and place in the refrigerator overnight. Thaw the raspberries in the refrigerator overnight.
- Make a pudding from milk, 75 g sugar and pudding powder, cover with cling film and also refrigerate.
- Beat 3,125 g sugar, vanilla sugar, salt and the eggs until frothy. Pour in the amaretto.
- Mix the flour, almonds, baking powder and starch and fold into the egg foam. Spread in a size 26 tin lined with baking paper and bake in the preheated oven for 30 minutes at 180 °.
- Beat 5,200 ml with the cream stiffener until stiff. Beat the vanilla pudding with the mixer and fold in the cream.
- Whip the chocolate cream until stiff and spread it on the bottom. Pour vanilla cream over it.
- Puree the raspberries with two tablespoons of sugar and strain through a sieve.
- Soak gelatine in cold water for 10 minutes. Heat the raspberry pulp and dissolve the gelatine in it. Pour over the vanilla seeds. Min. refrigerate for three hours.
- Before serving, sprinkle with sliced and roasted almonds.
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