Raspberry Layer Cake with Chocolate Shavings

Prepare the Viennese sponge cake base

1. Important: Prepare the biscuit base 1 day in advance so that it does not crumble when you cut it.

preparation

1. Preheat the oven to 180 ° C. Grease the springform pan and dust with flour. Weigh or prepare all ingredients.

Melt the butter

1. Slowly melt the butter in a saucepan over a low heat, allow to cool to room temperature.

Egg cream

1. Beat the egg yolks with the sugar until creamy (hand mixer). Now sift the flour onto the egg cream, do not stir. To do this, put the flour in a fine sieve and spread it with a spoon. Then add the lukewarm, still liquid butter and mix everything evenly.

Beat egg whites

1. In an extra bowl, beat the egg whites with a hand mixer to form firm egg whites. Little by little, carefully fold the egg whites into the egg cream.

Fill the mold

1. Pour the biscuit mixture into the greased, floured form, if necessary shake the form so that the mixture is evenly distributed or use a spoon.

Bake the bottom & chopsticks sample

1. Bake in a preheated oven at 180 ° C top and bottom heat for about 35 minutes, until the base is golden brown. Don’t forget your chopsticks

Loosen the soil & let it rest

1. Carefully loosen the base from the edge with a knife, remove the edge and turn the base onto a cake rack. Lift off the bottom of the tin, cool the cake base well and cover it and let it rest overnight.

Cutting the soil with Trick17

1. Cut the floor to size the next day (!) … a second pair of hands would be an advantage. To do this, cut a relatively tear-resistant sewing thread (e.g. thread; or fishing tendon) of the appropriate length and knot each end around a cork or similar. Make sure that both ends are at the same height and adjust the thread height to the cake base.
2. Now, parallel to you, place the thread on the side of the cake that is facing away from you. Tighten the corks with your hands and use the thread as a knife, so to speak, by pulling the thread towards you with back-and-forth or left-right movements. A second person should keep the cake base from sliding away. You should now have two floor pieces with perfectly straight cut edges.

Preparations for shifting

1. First lay down the base plates separately. Put the “real” bottom part on the serving plate or similar, as it is quite dangerous to move it later. The fresh cut edge of the “real” floor is visible to you.
2. The raspberries must be thawed and drained well. Put about 6 berries aside, as these will go into the filling and give it the great color. The remaining berries are used as a topping.

Grate chocolate

1. The dark chocolate, amount as desired, grate with a grater. Well chilled and wrapped in a bit of kitchen roll paper, it won’t melt in your hand that quickly. Park the rasps in the refrigerator so they don’t melt.

Heat the jam

1. Heat the jam in a saucepan over a low temperature. As soon as it is warm, it can be stirred smoothly. The mass should cool to room temperature, but still be liquid enough to be spreadable.

Prepare the cream filling

1. In a bowl, use a hand mixer to whip the cold cream with 2 packets of cream stiffener until stiff. Now gradually add the cold sour cream and the rest of the cream stiffener. Add sugar and vanilla sugar to taste. Finally stir in the 6 strawberries so that the cream takes on a berry tone.

Brush the sponge cake & apply the filling

1. Brush the “real” bottom thinly with jam on the open cut edge. Likewise, brush the open cut edge of the top and put the biscuit aside. Spread the cream filling on the “real” bottom piece. Now place the other sponge cake with the jam side down on the cream filling. Press the bottom lightly and remove any oozing cream with a spatula or similar.

Topping

1. Jam is now also brushed on the third side of the biscuit. Bring the rest of the jam with the icing powder to the boil. Then the well drained raspberries are spread on the biscuit and fixed according to the cake glaze instructions. As soon as the icing is slightly firm, spread the chocolate rasps, e.g. in a heart shape, on the berries.

Cool cake

1. Now keep the cake in the refrigerator until you are ready to eat it, so that the mixture retains its consistency.

Important Notes

1. The amount of cream filling is actually enough for a whole tray, so that something will be left over. With the specified amounts, the cake will only be slightly sweet; if necessary, the sugar content in the filling can be increased. In my opinion, the filling should have been firmer … but since gelatine was not allowed, it had to work that way. The baking professionals among you may have a tip on this.