Raspberry Chocolate Layer Cake

Soil preparation:

1. Draw 2 circles with a diameter of 18 cm on each of 6 sheets of baking paper (baking tray size). So you don’t need a mold for baking and you can always put 2 shelves in the oven at once.

Dough:

1. Separate eggs. Beat egg whites until stiff. Beat egg yolks with sugar and vanilla sugar until whitish and creamy. Add oil, whip. Pour in milk, whisk. Mix the flour, baking powder, cocoa and a pinch of salt, sieve 1 x and stir into the dough in small portions with the mixer hook running on the lowest setting. Finally fold in the egg whites. Nothing of it should be visible anymore.
2. Preheat the oven to 200 ° O / bottom heat. Start with a parchment paper with 2 circles. Place it on the work surface and spread a thin layer of dough on both circles as follows: Place 2 – 3 tablespoons of dough in the middle of each circle and from there use the back of the spoon to spread it all around against the marking. The edge should form a slight bead all around. Then slide the baking paper with the pastry sheets onto the baking tray and place on the 2nd shelf in the oven. The baking time is exactly 5 minutes. The surface of the dough then no longer shines, but looks “dull”.
3. In the meantime, brush the next 2 circles and bake all 12 bases one after the other. Let the baked bases cool on the paper. When they have cooled down, cut through the paper so that you only have one sheet of dough to use.

Filling:

1. Bring the raspberries to the boil with 60 g powdered sugar in a saucepan, disintegrate, stir and allow to cool. Mix the mascarpone with the remaining 60 g powdered sugar until creamy and then add the cooled raspberry mixture. When everything is well mixed, stir in the instant gelatine thoroughly and put the mixture in the refrigerator for 30 minutes. In the meantime, whip the cream with the whipped cream until stiff and keep it ready.

Completion:

1. Push together a cake ring to a diameter of 18 cm, grease the inside lightly, line with a strip of baking paper and place on a cake plate.
2. Fold the stiff cream under the raspberry mixture. Turn over a piece of baking paper (sheet of dough below) and carefully peel it off. Place the sheet of dough in the cake ring and coat with a thin layer (about 3 tablespoons) of filling. Then again a sheet of dough, a thin layer of filling, etc. That, until all sheets are used up and the last one should form the top. Then put the cake in the refrigerator for at least 3 hours.
3. When it has set, loosen the cake ring, pull it upwards and remove the paper from the cake. Melt the chocolate over a bain-marie over a mild heat and spread it on the surface of the cake. Something should run down the edge in places. Put a few raspberries on the chocolate topping and a small, festive (birthday) cake is ready. It is light, fruity, not too sweet and, in its small format, is quickly plastered. Two light layers can be seen at the top of my cake. I was still working with some cream cheese, but it is not mandatory.

Tip for baking the bases:

1. Even if it looks like a lot of work at first, it is a relief. You don’t need a shape, just a hand that is as steady as possible … ;-)) By recording all floors, you have the opportunity to work quickly one after the other, which means, however, that you have to stick to it during the baking process. But later you have nice, even, thin floors that can be processed without any problems. The maximum working time is 1 hour.