- 4 eggs
- Pinch of salt
- 100 g Sweet Nature Brown Cane Sugar
- 75 g Küchenmeister Spelt Flour T630
- 25 g cocoa powder
- 300 g raspberries
- 5 tbsp. raspberry jam
- 250 ml red grape juice
- 1 packet tart glaze
Preheat the oven (convection 180°C) and line a baking sheet (ca. 30x40cm) with parchment paper.
Begin by separating the eggs. Beat the egg whites with a pinch of salt until stiff. In a separate bowl cream together the egg yolks with the brown cane sugar and 2 tablespoons of hot water. Mix together the flour and cocoa powder. In three additions, carefully stir in the egg whites alternating with the flour mixture until smooth.
Spread the batter onto the prepared baking sheet. Bake on the second lowest shelf for 12 minutes. Remove the cake from the oven, flip onto a wire rack and allow to cool
Remove the parchment paper from the cake. Slice the cake lengthwise into three equally sized sections.
Wash and dry the raspberries.
Spread the jam onto the surface of the all three cake sections. Stack the cake pieces on top of one another and arrange the raspberries on top.
In a pot, mix the packet of glaze with two tablespoons of sugar. Pour 250ml of red grape juice into the pot and prepare the glaze according to package instructions. Drizzle the glaze over the raspberries. Refrigerate the cake for two hours before serving.