Naked Cake – Chocolate Raspberry Mascarpone

For the Naked Cake, first butter the cake pan and preheat the oven to 170 °C top/bottom heat.

For the batter, beat egg whites and add granulated sugar. Beat until the egg whites are stiff. Cream the slightly warmed butter with the powdered sugar and granulated sugar.

Gradually stir in the egg yolks. Melt the chocolate in a bain-marie and stir into the batter. Stir in the cocoa as well. Then fold the beaten egg whites into the mixture and finally fold in the sifted flour.

First bake for about 15 minutes with the oven slightly open on the middle rack. Then bake for about 1 hour with the oven closed. Test with a needle. Let cake cool and then cut into 3 layers.

For the cream, whip cream with cream stiffener (set aside 4 tablespoons from the packet) and refrigerate. Mix the mascarpone with the powdered sugar, vanilla sugar and 4 tsp. of the cream stiffener. If desired, stir in the food coloring. Fold in the whipped cream.

Spread first cake layer with cream and spread raspberries on top. Place second layer on top and again spread with cream and spread raspberries on top.

Place the last layer on top and spread with cream. Put some cream on a spatula and spread all around. Chill and garnish with raspberries before serving.

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