Raspberry cake

Preparing the raspberry cake biscuit

Pre-heat oven to 200 degrees Celsius or 392 degrees Fahrenheit Start by separating the eggs, this means that you separate the egg yolk from the egg white.

Lightly whisk the egg yolk with half (75 grams) of sugar. Then whisk the egg whites with the other half of sugar to a sturdy substance. Don't add the sugar before the egg whites are stiff.

Mix the cocoa powder, flour and baking powder together and add to the whisked egg yolk. By using a spatula add the egg whites one by one to the egg yolk. Grab a baking tin and add line it with baking paper.

Add in the mixture and bake for 20 minutes in the preheated oven. Let cool afterwards.

Making the cream filling

Soak the leaves of gelatine in cold water. Put a small saucepan on your stove and boil the red fruits with water and sugar for a couple of minutes. Then blend the red fruits using a rod blender and put them through a fine sieve.

Dissolve the leaves of gelatine into the sieved red fruits juice. Let cool. Whisk the cream cheese and mascarpone lightly. Then add in the red fruit pure. Whisk the cream separately and add to the mixture.

Add powdered sugar to liking and let the mixture rise in the refrigerator. 

Putting the raspberry cake together

Cut the cake biscuit once horizontally and spread with the cream filling. Add in the blueberries, then take the other half of the cake biscuit and repeat the above step: spread with cream cheese and add the raspberries. Enjoy!