Preheat the oven (electric 175°C / circulated air 155°C). Lightly grease a springform pan (ca. 20cm diameter) and line with parchment paper.
Combine the flour, cornstarch and baking powder in a bowl. In a second bowl, cream together the butter and the sugar until light and frothy. Now mix in the vanilla extract. Add the eggs one at a time, mixing well with each addition. Gradually add the flour mixture and stir until combined. Divide the batter into 5-6 equal portions. Pour one portion into the springform pan and spread smooth. Bake for 10 minutes, or until the cake has turned a golden colour. Remove the cake from the oven, carefully remove it from the springform and place the cake on a wire rack. Remove the parchment paper. Now wash the springform, rinse it with cold water, dry it, before placing a new piece of parchment in the pan. Continue baking the rest of the cake batter using the same method, and allow the cake layers to cool fully.. Melt 100g of dark chocolate in a double boiler. Spread each cooled layer with the melted chocolate and allow to dry.
For the raspberry yoghurt cream:
Defrost the raspberries. Place the defrosted raspberries and sugar into a pot, and over a medium heat bring the pot to a boil, stirring until the sugar is dissolved. Press the raspberries through a sieve and allow to cool. Soak the gelatin sheets in cold water for ca. 10 minutes. Place the yoghurt and the cream cheese in a bowl and cream together until smooth and well combined. Now add the raspberries and mix well. Carefully squeeze out the water from the gelatin, place it in a pot and over a low heat dissolve the gelatin. Remove the gelatin from the stove and gradually stir the raspberry-yoghurt mixture into the gelatin. Beat the whipping cream until stiff, and using an electric mixture beat it into the raspberry yoghurt mixture. Assemble the cake by spreading a layer of raspberry-cream onto each layer and stacking each layer on top of the other. Spread the remaining raspberry cream onto the top and sides of the cake. Refrigerate the cake for ca. 1 hour.
Beat 400 g of whipping cream until stiff. Gradually beat in 1 package of vanilla sugar and the cream stabiliser. Spread 2/3 of the cream onto the cake including the cake sides. Place the rest of the cream into a pastry bag and pipe tuffs onto the top of the cake. If desired decorate the cake with fresh raspberries and grated chocolate. Refrigerate the cake for at least 3 hours before serving.
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