Summary

Ingredients

Ingredients for the cakes:

• 500g flour
• 300 g butter
• 5 egg (s), separated
• 100 g powdered suar
• 2 teaspoons baking soda
• 2 tablespoon baking cocoa
• 220 g suar
• 2 tablespoon cornstarch or custard powder
• jam, e.g., raspberry jam, 400 - 500 g
• possibly powdered sugar for dusting

Ingredients for the raspberry sauce:

• 200 g raspberries, frozen
• 3 tablespoons water
• 2 tablespoon sugar
• 1 packet vanilla sugar
• 1 tablespoon lemon juice

Ingredients for the vanilla parfait:

• 0.5 ½ vanilla pod (s)
• 60 g suar
• 2 egg yolks
• 165 ml cream
• 0.5 tablespoon ½ lemon juice
• 25 ml water

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Instructions

1. For the cake, put the flour, baking powder, powdered sugar, egg yolks and cold butter in a bowl and knead into a dough. Then shape the dough into 3 balls of the same size.
2. Mix 1 portion of dough with the baking cocoa and knead again. Wrap 1 light ball with the baking cocoa ball in cling film and place in the freezer for about 45 minutes.
3. Spread the third ball as a base in a baking pan and press it down. Bake for about 10 minutes at 170 ° C top / bottom heat. Take out and let cool.
4. Then brush the baked base with the jam. Take the cocoa ball out of the freezer and grate it into thick strips with a grater. Then pour this grated cocoa batter over the jam.
5. Beat the egg whites until stiff while slowly adding the sugar. At the end, fold in the cornstarch or vanilla pudding powder. Distribute the protein mixture evenly on the cake.
6. Take the last ball of dough out of the freezer and rub it too, and finally cover the egg white mixture evenly with it.
7. Bake at 175 ° C top / bottom heat for 35 minutes. After the baking time, switch off the oven, but do not open it. Let the cake rest in the oven for 45 minutes. Then take it out and serve.
8. As a decoration, the cake can be sprinkled with powdered sugar.
9. For the raspberry sauce, put the raspberries and all the ingredients in a saucepan and stir. Bring the raspberries to the boil and then press them through a fine-mesh sieve into a small bowl.
10. For the vanilla parfait, cut long into the vanilla pod and scrape out the pulp. Bring the water, vanilla pod, pulp and sugar to the boil and let simmer for 1 minute.
11. Beat the egg yolks with a little salt and the resulting vanilla syrup over a water bath with a whisk until creamy. Now remove the vanilla pod.
12. Now beat the cream over a bowl of ice water until cold. Whip the cream until stiff and fold in.
13. Line a silicone box shape with foil and pour the mass into it. Place in the freezer for at least 12 hours.
14. Jakub prepared this recipe as a dessert on Monday, March 8th, 21 in the program “The Perfect Dinner” - Day 1 from Koblenz.