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🍽️ Chocolate Raspberry Layer Cake

335 kcal · 30 min · 4 servings

Ingredients

• 4 Eggs
• Salt
• 100 g Cane sugar (plus 2 tbsp sugar for the glaze)
• 75 g Flour
• 25 g Cocoa powder
• 75 ml Orange juice (preferably freshly squeezed)
• 2 tbsp Orange liqueur (or 2 tbsp orange juice)
• 400 g Raspberries
• 5 tbsp Raspberry jelly
• 250 ml red grape juice
• 1 packet red cake glaze

Instructions

1. 1. Separate the eggs. Carefully remove the yolks and set them aside.
2. 2. Put the egg whites and a pinch of salt into a bowl.
3. 3. Beat the egg whites with the hand mixer on high speed until stiff peaks form.
4. 4. Put the egg yolks into a clean bowl.
5. 5. Add 100 grams of sugar and two tablespoons of hot water to the egg yolks.
6. 6. Beat the yolk mixture with the hand mixer until very creamy and pale.
7. 7. Mix flour and cocoa powder in a small bowl.
8. 8. Sift the flour mixture over the yolk mixture.
9. 9. Gently fold the egg whites into the mixture to keep the air in.
10. 10. Line a baking sheet measuring 30 x 40 centimeters with baking paper.
11. 11. Spread the batter evenly over the baking paper.
12. 12. Preheat the oven. Set the temperature to 200 degrees Celsius conventional heat.
13. 13. Place the tray on the second rack from the bottom in the oven.
14. 14. Bake the dough for 12 minutes.
15. 15. Take the dough out of the oven.
16. 16. Turn the hot dough out onto a cooling rack.
17. 17. Let the dough cool down completely.
18. 18. Carefully peel the baking paper off the cooled dough.
19. 19. Mix orange juice and liqueur in a small dish.
20. 20. Drizzle the liquid evenly over the surface of the cake.
21. 21. Cut the cake lengthwise into three equal strips.
22. 22. Rinse the raspberries under cold water.
23. 23. Let the raspberries drain well in a sieve.
24. 24. Remove any damaged or unripe berries.
25. 25. Heat the jelly according to the package instructions.
26. 26. Brush the surface of the first cake strips with the warm jelly.
27. 27. Place the second cake strip exactly on top of the first one.
28. 28. Brush this strip with jelly as well.
29. 29. Place the third and final cake strip on top.
30. 30. Distribute the raspberries evenly on the top layer.
31. 31. Prepare the glaze. Mix grape juice, remaining sugar, and glaze powder according to the package instructions.
32. 32. Drizzle the finished glaze over the raspberries.
33. 33. Place the cake in the refrigerator for two hours.
34. 34. Cut the cold cake into bite-sized pieces.

Nutrition per serving

• kcal: 335
• Protein: 8 g · Fett/Fat: 6 g · Carbs: 59 g