Raspberry Chocolate Slices
by Editorial Staff
Summary
| Prep Time | 55 mins |
| Total Time | 55 mins |
| Course | Baking |
| Cuisine | European |
| Servings (Default: 1) |
Ingredients
For the dough:
- 6 egg (s)
- 200 g suar
- 1 packet vanilla sugar
- 125 ml mineral water
- 125 ml oil
- 200 g flour
- 200 g chocolate, finely rated
- 200 g hazelnuts, round
- 1 packet baking powder
For the cream:
- 750 ml sour cream
- 500 ml yogurt
- 150 g powdered suar (powdered suar)
- 10 sheets gelatin
- 500 ml whipped cream, whipped until stiff
- 600 g raspberries, fresh or frozen
- 1 packet ladyfingers
- 0.5 ½ cup milk
- 1 tablespoon rum
- Chocolate flakes for sprinkling
- possibly grease for the tray
Print Recipe
Pin Recipe Instructions
- For the dough, whip eggs, sugar, vanilla sugar and mineral water until thick and foamy. Then slowly fold in the oil. Mix the flour, chocolate, nuts and baking powder and fold in carefully. Spread the dough on a greased or parchment-lined baking sheet and place in a preheated oven at 180 degrees. Bake for about 30-40 minutes. Let cool down.
- For the cream, first soak the gelatine in cold water. Mix the sour cream, yoghurt and icing sugar together. Dissolve the gelatine according to the instructions on the packet and stir in. As soon as the cream starts to gel, fold in the whipped cream.
- Brush the cooled dough with a little cream and cover with the lady fingers. Mix together the milk and rum and soak the ladyfingers with it. Spread some more cream over it, cover with the raspberries, spread the rest of the cream over it and smooth it out. Chill for 4-5 hours.
- Finally, sprinkle with the chocolate flakes.
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