John Myers
Ingredients for 1 servings:
- 6 eggs
- 200 g sugar
- 1 packet of vanilla sugar
- 125 ml mineral water
- 125 ml oil
- 200 g flour
- 200 g chocolate, finely grated
- 200 g hazelnuts, ground
- 1 packet of baking powder
- 750 ml sour cream
- 500 ml yogurt
- 150 g icing sugar
- 10 sheets of gelatin
- 500 ml whipped cream, whipped stiff
- 600 g raspberries, fresh or frozen
- 1 pack of ladyfingers
- ½ cup milk
- 1 tbsp rum
- Chocolate shavings for sprinkling
- possibly grease for the tray
Instructions
Working time approx. 55 minutes; Total time approx. 55 minutes
For the dough, beat the eggs, sugar, vanilla sugar, and mineral water until thick and foamy. Then slowly beat in the oil. Mix the flour, chocolate, nuts, and baking powder and carefully fold in. Spread the dough onto a greased or parchment-lined baking sheet and bake in a preheated oven at 180 degrees Celsius for about 30-40 minutes. Let it cool. For the cream, first soak the gelatine in cold water. Mix together the sour cream, yogurt, and icing sugar. Dissolve the gelatine according to the package instructions and stir in. As soon as the cream begins to set, fold in the stiffly whipped cream. Spread some of the cream over the cooled dough and top with the ladyfingers. Mix the milk and rum and soak the ladyfingers in it. Spread more cream over the top, top with the raspberries, spread the remaining cream over the top, and smooth it down. Chill for 4-5 hours. Finally, sprinkle with the chocolate shavings.
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