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Raspberry Cake with Chocolate and Vanilla Cream

5 from 3 votes
Course Dinner
Cuisine European
Servings 12 people
Calories 244 kcal


  • 100 g Dark couverture chocolate
  • 400 ml Cream
  • 300 ml Milk
  • 1 packet Custard powder
  • 250 g Frozen raspberries
  • 2 tbsp Sugar
  • 3 sheet Gelatin white
  • 200 g Sugar
  • 1 packet Vanilla sugar
  • 1 pinch Salt
  • 3 Eggs
  • 1 shot Amaretto
  • 50 g Flour
  • 50 g Ground almonds
  • 75 g Starch
  • 1 packet Baking powder
  • 1 packet 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.


Serving: 100gCalories: 244kcalCarbohydrates: 30.4gProtein: 5.1gFat: 11.2g
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Written by John Myers

Professional Chef with 25 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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