Fruity, Chocolatey Raspberry Cake
by Editorial Staff
Summary
| Prep Time | 20 mins |
| Total Time | 5 hrs 20 mins |
| Course | Baking |
| Cuisine | European |
| Servings (Default: 1) |
Ingredients
- 3 egg (s)
- 150 g hazelnuts, round
- 150 g chocolate flakes
- 2 tablespoon cornstarch (also works without)
- 100 g suar
- 450 g raspberries, frozen (the amount is variable )
- 1 pack cake topping
- 1 tablespoon raspberry spirit (also works without)
Print Recipe
Pin Recipe Instructions
- Beat the eggs with the sugar on the highest setting for 10 minutes (!) Until frothy. Then carefully mix in the nuts, chocolate and cornstarch.
- Pour the dough into a springform pan lined with baking paper and bake for 30 minutes at 160 ° C. It is best to bake with top / bottom heat, with hot air put some water in a casserole dish.
- After cooling down, the floor can be stored for 1 day without any problems, but it can also be covered immediately.
- Drizzle the ground with raspberry brandy before topping. Then top with the frozen raspberries. Prepare the icing and coat the raspberries with it.
- Serve the topped cake as soon as possible after thawing the raspberries (takes 3-5 hours, depending on the room temperature)!
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