Dark Raspberry Cake Recipe
Ingredients
| 6 eggs, separated, whites stiffly beaten | ||
| Sugar | 100 Gram | |
| Vanilla sugar | 50 Gram | |
| Plain flour | 65 Gram, sifted | |
| Cocoa powder | 65 Gram | |
| Double cream | 450 Milliliter (Filling:) | |
| Vanilla sugar | 50 Gram (Filling:) | |
| 65 ml rum or Kirsch | ||
| 75 g redcurrant jelly | ||
| Raspberries | 225 Gram (Filling:) | |
| Strawberries | 225 Gram, halved (Filling:) | |
| Icing sugar | ||
Directions
Butter and line a 20 cm/8 inch round cake tin with greaseproof paper.
Brush the , paper with melted butter and dust with flour.
Whisk the egg yolks with the sugars in a mixing bowl until the mixture falls off the whisk in a thick ribbon.
Sift the flour and cocoa powder together on to a sheet of greaseproof paper.
Gently fold in a third of the flour mixture, then a third of the beaten egg whites and repeat until all of the flour and egg whites are incorporated.
Pour the mixture into the tin and bake in a preheated oven for 30-40 minutes or until the cake is springy to the touch.
Remove from the oven and leave the cake in the tin on a wire tray for 5 minutes before turning it out to cool completely.
Whisk together the cream and vanilla sugar in a mixing bowl, until the mixture forms light, firm peaks.
To assemble the cake, slice the sponge into 3 layers.
Warm 1 1/2 x 15 ml spoons/1 1/2 tablespoons of the rum or Kirsch together with the redcurrant jelly in a small saucepan, stirring constantly, until the mixture forms a syrup.
Brush the warm syrup over the bottom layer, arrange the raspberries on top and spread over a layer of the whipped cream.
Cover with another layer of the cake, brush with the remaining rum or Kirsch.
Arrange the strawberries on top and spread over a thick layer of the whipped cream.
Place the third layer of cake on top and spread the top with the whipped cream.
Decorate with a piped border of the remaining whipped cream and chocolate scrolls (if using) dusted with icing sugar.
Brush the , paper with melted butter and dust with flour.
Whisk the egg yolks with the sugars in a mixing bowl until the mixture falls off the whisk in a thick ribbon.
Sift the flour and cocoa powder together on to a sheet of greaseproof paper.
Gently fold in a third of the flour mixture, then a third of the beaten egg whites and repeat until all of the flour and egg whites are incorporated.
Pour the mixture into the tin and bake in a preheated oven for 30-40 minutes or until the cake is springy to the touch.
Remove from the oven and leave the cake in the tin on a wire tray for 5 minutes before turning it out to cool completely.
Whisk together the cream and vanilla sugar in a mixing bowl, until the mixture forms light, firm peaks.
To assemble the cake, slice the sponge into 3 layers.
Warm 1 1/2 x 15 ml spoons/1 1/2 tablespoons of the rum or Kirsch together with the redcurrant jelly in a small saucepan, stirring constantly, until the mixture forms a syrup.
Brush the warm syrup over the bottom layer, arrange the raspberries on top and spread over a layer of the whipped cream.
Cover with another layer of the cake, brush with the remaining rum or Kirsch.
Arrange the strawberries on top and spread over a thick layer of the whipped cream.
Place the third layer of cake on top and spread the top with the whipped cream.
Decorate with a piped border of the remaining whipped cream and chocolate scrolls (if using) dusted with icing sugar.
Chef
