Ingredients:
Sponge Cake (18 cm cake pan):
- 3 eggs
- 3 tablespoons cane sugar
- 2 tablespoons oil
- 3 tablespoons fine spelt flour
- 1 tablespoon cocoa powder
Raspberry Layer:
- 300g frozen raspberries
- 2 tablespoons cane sugar
- Approximately 50 ml water
- 5-6 tablespoons vanilla pudding mix
Vanilla Cream:
- 250g soft cottage cheese
- 250 ml whipping cream
- 100g mascarpone
- Sugar to taste
Chocolate Layer:
- 200g chocolate
- 50 ml milk
Method:
- Begin with the sponge. Separate the egg yolks from the whites. Whip the whites with cane sugar until frothy. Fold in the yolks, oil, spelt flour, and cocoa powder. Mix until well combined.
- Pour the batter into a greased 18 cm cake pan. Bake in a preheated oven at 180°C (356°F) for 8-10 minutes. It’s best to watch closely to avoid over-baking. Allow the sponge to cool completely after baking.
- For the raspberry cream, combine the raspberries and sugar in a saucepan. Bring to a boil while stirring frequently. Sweeten further if necessary.
- Dissolve the vanilla pudding mix in about 50 ml of water, then stir it into the raspberry mixture. Set aside to cool down.
- Prepare the vanilla cream by whipping the whipping cream until it forms stiff peaks. Gently fold in the cottage cheese and mascarpone, sweetening the mixture to your preference.
- To assemble, spread half of the vanilla cream over the sponge base. Next, carefully add half of the raspberry mixture. Add the remaining vanilla cream on top, taking care not to blend the layers.
- Top with the remaining raspberry mixture and refrigerate overnight to set.
- For the chocolate layer, melt chocolate in milk using a double boiler method. Allow it to cool slightly while still liquid.
- Before serving, pour the cooled, melted chocolate over the set raspberry and cream layers.
Allow the chocolate to set slightly, then serve and enjoy this delightful, fluffy chocolate raspberry cake with a remarkably light sponge!
