Raspberry chocolate cream cake

Ingredients for 1 servings:

• 300 g dark chocolate
• 600 ml whipped cream
• 3 points cream stiffener
• 3 pts vanilla sugar
• 6 eggs
• 1 pinch of salt
• 150 g sugar
• 1 tbsp vanilla sugar
• 6 tbsp water, warm
• 75 g flour
• 75 g cornstarch
• 25 g cocoa powder, unsweetened
• 1 tsp, leveled baking powder
• 1 pinch of cinnamon powder
• 175 g flour
• 70 g sugar
• 90 g butter
• 1 egg(s)
• 1 pinch of salt
• 500 g raspberries, frozen
• n. B. sugar
• 200 ml water
• 1 pack of cake glaze, clear
• 2 tbsp sugar
• 200 ml whipped cream
• 1 pack of cream stiffener
• n. B. Chocolate shavings, white

Instructions

Working time approx. 2 hours; Rest time approx. 12 hours; Cooking/baking time approx. 1 hour 10 minutes; Total time approx. 15 hours 10 minutes

Holiday cake, makes about 16 pieces

It’s best to prepare the sponge cake, shortcrust pastry base, and chocolate cream the day before. For the sponge cake, separate the eggs. Beat the egg whites with a pinch of salt until stiff peaks. In a large bowl, beat the egg yolks with the sugar, vanilla sugar, and water until very foamy. Then add the egg whites to the egg yolk cream, mix the flour, cornstarch, cocoa powder, baking powder, and cinnamon, sift them over the top, and carefully fold everything in. Line a 26cm springform pan with baking paper and pour in the mixture. Bake the sponge cake in a preheated oven at 180°C (top/bottom heat) for about 1 hour. Once cooled, cut the sponge cake into three layers. For the shortcrust pastry base, knead the flour, sugar, butter, egg, and salt into a shortcrust pastry and chill for about 30 minutes. Then roll out the dough and line the bottom of a 26 cm springform pan. Bake in a preheated oven at 225°C (top/bottom heat) for about 10 minutes. For the chocolate cream, break the dark chocolate into large pieces and heat gently in the whipped cream, stirring constantly, until the chocolate has melted (do not boil!). Then let the chocolate cream cool and refrigerate. First, thaw the raspberries in a sieve, making sure to collect the drained juice in a saucepan! For fresh raspberries, I add 1 tablespoon of sugar to help them release some of the juice. Set aside 20 whole raspberries for decoration. Cook the drained juice from the raspberries (about 80–100 ml, top up with a little water if necessary) with 1.5 times the amount of sugar until it becomes jelly. Then place a cake ring around the shortcrust pastry base, spread the still-warm jelly over the shortcrust pastry base, and then place the bottom of the three sponge cakes on top. For the raspberry filling, boil 200 ml of water with the cake glaze and sugar, add the thawed raspberries, and immediately spread the mixture over the bottom sponge cake, then place the second sponge cake on top. Remove the chocolate cream from the refrigerator, add the cream stiffener and vanilla sugar, and beat with a mixer (very briefly, as the cream is already very firm when it comes out of the refrigerator). Spread about 1/3 of the mixture over the second sponge cake, then place the third sponge cake on top, again spreading about 1/3 of the mixture and smoothing it down. Chill for about 1/2 hour, then remove the cake ring and spread the remaining mixture over the edge. Decorate as desired, e.g., with grated white chocolate. Whip the remaining whipped cream with cream stiffener and decorate the cake with dollops of cream and the remaining raspberries. Tip: This recipe also works very well with white chocolate and strawberries! I then bake a light sponge cake (without cocoa powder and cinnamon) and omit the vanilla sugar from the white chocolate cream, otherwise it would be too sweet.