Ingredients
Method
Preparation
- Preheat the oven to 175 °C (Upper/Lower heat). Grease a 24 cm springform pan.
- Beat the eggs, sugar, and vanilla sugar until creamy for 5-7 minutes.
- Sift together flour, cocoa powder, and baking powder, and gently fold into the egg mixture. Stir in milk and oil.
- Pour the batter into the prepared pan and bake for about 30 minutes. Let cool completely.
Making the raspberry cream
- Puree the raspberries.
- Mix mascarpone, powdered sugar, and vanilla.
- Whip the cream with the stabilizer until stiff and fold into the mascarpone mixture. Stir in the raspberry puree.
Assembling the cake
- Cut the cooled cake horizontally into three layers.
- Place the first layer on a serving plate and spread with a third of the cream. Add the second layer and repeat the process. Finish with the third layer.
- Spread the remaining cream over the top and sides of the cake.
- Decorate generously with fresh raspberries.
Chilling
- Chill the cake for at least 3 hours before serving. Cut and enjoy the wonderful layers.
Notes
Best served chilled, and can be paired with a dollop of whipped cream and a sprig of mint for extra flair. Store in an airtight container in the refrigerator for freshness.
