Small Raspberry Cake

Ingredients

• 150 g soft butter
• 100 g sugar
• 3 tbsp vanilla sugar
• 3 eggs
• 200 g Flour
• 60 g cornstarch
• 3 tsp baking powder
• 80 g dark chocolate shavings
• 5 sheets white gelatin
• 350 g Raspberries
• 100 g sugar
• 100 g Sour cream
• 400 g whipping cream (whipped stiff)
• 50 g dark chocolate (melted)
• raspberries (for garnish)
• powdered sugar (for dusting)

Instructions

1. 1.

   Line a springform pan with parchment paper. Cream butter, sugar, and vanilla sugar together. Add eggs one at a time, mixing well. Sift flour, cornstarch, and baking powder into the batter, fold in briefly, then fold in chocolate shavings. Pour into the pan and bake at 180°C (convection) for about 1 hour. Cool on a wire rack, then cut horizontally into three layers.

2. 2.

   Soak gelatin sheets in cold water. Puree raspberries and strain through a sieve. Dissolve gelatin over low heat in a saucepan. Add 4 tbsp raspberry puree and sugar, stir, and warm briefly. Remove from heat, fold in remaining puree and sour cream. Chill until the mixture starts to set, then fold in whipped cream.

3. 3.

   Place the first cake layer into a ring mold. Spread with 5 tbsp cream and stack all layers similarly. Remove the ring and spread thinly around the edges with cream. Pipe remaining cream into rosette shapes on top. Refrigerate overnight.

4. 4.

   Garnish with chocolate shavings, powdered sugar, and fresh raspberries.