I never imagined that even a complete beginner could make such a dessert! It turns out perfectly every time! recept
- Easy to prepare
- 12 portions
- 90 minutes
This cake looks complicated, but its preparation is simple and the result will surely amaze you! The combination of moist batter, delicate raspberry cream and delicious chocolate glaze is a great recipe for any occasion. Just follow the steps and the perfect dessert is ready!
For 12 portions
Ingredients
For the batter:
For the cream:
For the chocolate glaze:
Preparation procedure
-
Preparing the batter:
Mix the butter with the sugar. Then add the eggs and mix everything thoroughly with a mixer.
Add the flour, baking powder, salt and vanilla sugar and mix again until a smooth batter forms.
- Preparing the pan: Pour half of the batter into a 28 cm diameter pan.
- Cocoa layer: To the other half of the batter add the milk and cocoa, mix thoroughly with a mixer. Spread the cocoa batter over the light layer and use a fork to create "waves" on the surface.
- Adding the raspberries: Evenly spread the raspberries over the batter.
- Baking: Bake the cake for 25-30 minutes at 190°C. After baking, let it cool.
- Preparing the cream: Pour 2/3 of a cup from the 500 ml of milk and mix it with the potato starch. Heat the remaining milk over low heat, add the sugar and vanilla sugar. Pour in the milk with the starch and stir so the cream doesn't curdle or burn.
- Cooling the cream: Pour the cream into a bowl, cover with cling film, and let it cool for 2-3 minutes.
- Preparing the buttercream: Mix the butter with the cold cream, adding it tablespoon by tablespoon until a smooth cream forms.
- Applying the cream: Spread the cream on the cooled cake and put it in the refrigerator.
- Preparing the chocolate glaze: Melt the chocolate in a bain-marie, add the coconut oil or butter and mix thoroughly. Pour the glaze over the cake and place it in the refrigerator for 30 minutes to an hour.
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