Raspberry layered cake with chocolate cream inside
140 grams of wheat flour
150 grams of sugar
2 teaspoons baking powder
Beat eggs and sugar until light and fluffy. Sift now the flour and baking powder together in a bowl and sift again, a little at a time, into the egg mixture while gently turned so the mass is uniformly airy.
When the mass is homogeneous, it is ready to be poured into molds. Bake them either one at a time in a springform or pour all the dough in one spring form and after baking, slice it into the number of layers you want.
If the layers is baked separately, bake at 240 ° C for about 5 minutes depending on how thick they are and how your oven heats.
If the cake layers are baked in a mold and subsequently cut, bake at 180 degrees until evenly baked, cake must not be sticky when you insert a wooden toothpick.
When cake is out of the oven let rest for five minutes. Loosen along the rim slightly before spring mold is opened that it does not crack.
7.5 dl whipping cream
grains of vanilla pod
300 g raspberry
300g dark chocolate
250 g mascarpone
Whisk 1/2 liter of cream with grains of 1/2 vanilla pod. Add the chopped chocolate.
Whisk 2.5 dl of cream with grains of 1/2 vanilla pod. Add chopped raspberry and mascarpone.
Build the cake and pour glaze over it.
2 tablespoons raspberry juice
Raspberry and whisk it together with icing sugar for proper consistency and spread over cake. Garnish with whole freeze dried raspberry.