- 4 eggs
- 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 glaze
Preheat the oven (convection 180°C). Line a baking sheet (ca. 30x40cm) with parchment paper.
Separate the eggs. Beat the egg whites with a pinch of salt until stiff. 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 on 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 baking paper from the cake. Slice the cake lengthwise into three equally sized slices. Wash and dry the raspberries.
Spread the jam on the surface of the cakes. Place the cake pieces ontop 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.