Cake with Raspberry and Chocolate Cream




Rating: 3.24 / 5.00 (72 Votes)


Total time: 1 hour

Servings: 1.0 (servings)

For the cake mix:







For the raspberry cream:







For the chocolate buttercream:




Instructions:

For the cake with raspberry and chocolate cream, prepare the cake mix. Mix flour, pudding powder and baking powder. Beat the egg whites with sugar until stiff, stir the egg yolks into the beaten egg whites and fold in the flour mixture. Preheat oven to 160 degrees and bake for about 40 – 45 minutes. Allow to cool and cut through 2 times.

For the raspberry cream, puree raspberries, remove seeds and mix with all ingredients. Dissolve gelatine in water, heat and quickly stir into the cream. Fill the cake 2 times with the cream and let it rest in the refrigerator for a few hours.

For the chocolate buttercream, beat butter until fluffy and stir in the soft chocolate. Spread the cream on the cake and let it set. Serve the cake with raspberry and chocolate cream.

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