Superkochhasi´s Raspberry Chocolate Dream

biscuit base

1. Preheat the oven to 200 ° C. Separate eggs. Add a pinch of salt to the egg white and both are beaten until stiff. Gradually pour in the sugar.

1. Carefully fold the egg yolks into the mixture. The flour is mixed with baking powder and cocoa powder, sifted into the egg mixture and carefully folded in.

1. Now the 26 springform pan is covered with baking paper, spread the biscuit mixture evenly, smooth it out and put it in the oven for a good 25 minutes. You should keep an eye on the floor so that it doesn’t get too dark.

1. After the baking time, briefly cool the base in the pan, then carefully loosen it and let it cool down completely.

Sponge cake base for the first and second floors

1. This base is prepared in the same way as the first one. After cooling, cut in half horizontally.

Chocolate cream

1. Chop the couverture and heat it together with the cream in a saucepan while stirring until the couverture has melted. Take the pot off the stove and let it cool down.

Raspberry cream

1. Soak gelatine in cold water. Puree the raspberries and pour them through a sieve – then the whole little grains won’t bother you;)

1. Mix with sugar, yogurt, vanilla sugar and stir until smooth. Thoroughly squeeze out the gelatine, put it in a saucepan and heat it up. When the gelatine has melted, add 5 tablespoons of yogurt puree and stir. Now fold both into the rest of the yogurt puree and stir. Now cover and put it in the refrigerator until the mixture is solid.

Raspberry Cream Cream

1. The raspberry cream cream is made in the same way as the raspberry cream, but the stiff whipped cream is added to the mixture and everything is mixed smoothly.

assembly

1. Wrap a cake ring around the base and coat with 1/3 of the chocolate cream and wait a moment for the cream to harden.

1. Spread the raspberry cream on top and spread it on.

1. Now the first half of our floor for the first and second floors is placed on top and is also coated with 1/3 chocolate cream.

1. Spread the raspberry cream cream on it completely and place the last half of the base on it.

1. Put the rest of the chocolate cream on top and spread it on. Then put a few raspberries in the middle of the cake for decoration. Put the little work of art in the fridge for at least 4 hours. For decoration, e.g. icing sugar can be used under decoration made of chocolate, or or … Superkochhasi wishes you a good appetite 🙂