Raspberry – Mascarpone – Dream

Ingredients for 1 servings:

• 6 eggs, fresh
• 1 pinch of salt
• 180 g sugar
• 5 tbsp water, lukewarm
• 120 g flour
• 30 g cornstarch
• 30 g cocoa powder
• 2 tsp, leveled baking powder
• 1,000 g mascarpone
• 1 sachet of gelatin powder (gelatin fix)
• 6 eggs
• 2 packets of vanilla sugar
• 180 g sugar
• some raspberry liqueur or something similar
• 1 cup of coffee, boiled, cold
• 500 g raspberries, fresh or frozen
• 2 packs of cake glaze, red
• 2 cups whipped cream
• n. B. cream stiffener
• 1 bag of almond flakes
• some lemon balm, fresh or pistachios

Instructions

Working time approx. 1 hour; Rest time approx. 12 hours; Total time approx. 13 hours

simple and delicious cake with chocolate sponge cake

Make a fluffy cocoa sponge cake the day before. Gather all the weighed ingredients and preheat the oven to 180°C. Separate the eggs very carefully and beat the egg whites with a pinch of salt and 1/4 of the sugar, which you gradually add, until stiff peaks form. Briefly whisk 6 egg yolks with lukewarm water and beat in a food processor with the remaining sugar for at least 30 minutes until very foamy. Then fold the egg yolk mixture into the beaten egg whites. Sift the dry ingredients – flour, baking powder, cocoa powder, and cornstarch – in portions over the egg yolk mixture and carefully fold in. Immediately pour into the baking tin and bake at 180°C (convection oven) for about 35-40 minutes. After baking, turn the cake out onto a wire rack, remove the baking paper, and let it cool. Wrap the cooled cake base in foil. On the second day, cut the cake base in half and wrap it in foil until ready to use. Now make the filling. Separate the eggs very carefully and beat the egg whites with a pinch of salt and (1/4 of the sugar) until stiff. Beat the egg yolks with 3/4 of the sugar in a double boiler for about 10 minutes until frothy, until the mixture pulls together. Do the finger test. Then let it cool slightly and then add 750g of smooth mascarpone and the gelatine quick set (according to the instructions). I use 4 heaped teaspoons of gelatine quick set. Stir the mixture a little and then carefully fold in the beaten egg whites. Now chill the cream until it has set slightly. Whisk briefly again and use. Soak the first cake layer thoroughly with coffee and raspberry brandy and place in the cake ring (a dish without a bottom) on a plate. Spread with about a finger-thick mascarpone cream and place the second soaked layer on top. Now spread another finger-thick layer of cream and place the cake lid on top. Soak the top of the cake thoroughly and spread a layer of mascarpone on it. Alternatively, you can also soak both sides of all the layers. Now chill the cake for an hour. Be careful not to remove the cake tin! In the meantime, prepare the raspberries and toast the almond flakes in a little sunflower oil until golden, then let cool. Now cover the cake top tightly with raspberries. Prepare the cake glaze according to the instructions and pour it evenly over the raspberries, ensuring all the berries are nicely and thickly covered. Chill for another hour. Only then carefully remove the cake ring! To decorate, whip the cream with cream stiffener until stiff and fold in about 150g of smooth mascarpone or some of the remaining cake cream. Spread this all over the cake (set some aside for garnishing) and press the cooled almond flakes onto the sides. If you use the cake cream, please note that it is slightly yellowish, so the icing on top won’t be snow-white. Now pipe the remaining cream over the cake as desired and garnish with raspberries and lemon balm.