Raspberry cake

Preparation – 10 minutes

Preheat the oven to 200 degrees celsius. Separate the egg yolk from the egg white. Beat the egg yolk with 75 grams of sugar until light and fluffy. Beat the egg whites with 75 grams of sugar until stiff and light.

Combine the cocoa powder, flour and baking powder and add to the egg yolk mixture. Use a silicone spatula to incorporate the egg whites, 1 scoop at a time, to the batter.

Line a cake tin with baking parchment. Tip the mixture into the cake tin and bake in the preheated oven for 20 minutes. Let the cake cool completely after baking.

Finishing the raspberry cake – 50 minutes

Soak the gelatin leaves in cold water. Heat the summer fruits, with the water and sugar, in a small saucepan. Purée, using a stick blender, then pass the summer fruits through a fine sieve.

Dissolve the gelatin leaves in the saucepan and let the mixture cool down. Lightly mix together the cream cheese and mascarpone, then stir through the summer fruit mixture.

Beat the whipping cream and add it to the mixture. Add icing sugar to taste, then let the mixture set in the fridge. Cut the cake in half horizontally.

Top one half with the cream filling. Scatter over a small handful of blueberries, then place the other half of the cake on top.

Spread the remaining cream filling over the top and decorate the raspberry cake with fresh raspberries and blueberries. Enjoy!