John Myers
Ingredients for 1 servings:
- 6 cups of cream (200 g each)
- 1 cake base, dark (Vienna base, three-part)
- 100 g dark chocolate
- 12 packs of cream stiffener
- 1 vanilla sugar
- 1 small jar of raspberries, sugared
- 1 tbsp cornstarch
Instructions
Working time approx. 30 minutes; Rest time approx. 2 hours; Total time approx. 2 hours 30 minutes
Lots of cream, little sugar – simply delicious
Briefly boil 2 cups of cream with the chocolate, let cool, ideally overnight. Drain the raspberries well, mix 3 tablespoons of the juice with 1 tablespoon of cornstarch, bring the rest to a boil. Stir in the cornstarch, bring to a boil again briefly, then let cool. Whip the chocolate cream with 4 tablespoons of cream stiffener, spread on the first layer. Reserve some chocolate cream for decoration, if desired. Whip 2 more cups of cream, and add a few drops of red food coloring to give the cream a nice color. Place the second layer on top, spread the cream with the folded-in raspberries on top, and place the third layer on top. Now whip the last two cups of cream with the vanilla sugar and spread it on the cake and the edge. Now you can decorate the cake as you wish with the raspberry jelly and whipped cream.
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