Cocoa and Curd Cake with Raspberries


Rating: 2.82 / 5.00 (11 Votes)


Total time: 1 hour

Servings: 12.0 (servings)

Ingredients:




For the cake base:








For the cream:







Instructions:

For the cake base, separate the eggs. Beat the egg whites with sugar and vanilla sugar until stiff. Carefully mix in the cocoa, flour and baking powder. Pour the batter into a cake pan and bake at 200 °C on sight. Then allow to cool completely.

For the cream, whip the whipped cream until stiff. Mix curd cheese with vanilla sugar and sugar. Soften the gelatine according to the package instructions and fold into the curd mixture. Finally, carefully fold in the whipped cream with the raspberries. (Set aside some raspberries for decoration).

Cut the cooled cake base once horizontally, spread with raspberry jam and reassemble. Spread the curd cream on top and smooth it out. Decorate with the raspberries and chocolate shavings to taste.

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