Cake with raspberries and chocolate.
ingredients:
- 12 egg whites
- 3 egg yolks
- 12 spoon of sugar
- 150 g of cooking chocolate
- 6 tablespoon flour
For the vanilla filling:
- 9 egg yolks
- 9 spoon of sugar
- 1 bag of vanilla sugar
- 5 tablespoon flour
- 400 ml milk
- 250 g margarine
- 100 g of ground biscuit (plasma)
- 150 g of Nesquik chocolate
For the raspberry filling:
- 200 g of whipped cream
- 270 ml milk
- 300 g of raspberries (frozen)
And more:
- 150 g of whipped cream
- 300 ml milk
<strong>Preparation: </strong>
- Beat 4 egg whites with the gradual addition of 4 spoons of sugar until a firm batter is obtained. Then add one egg yolk and mix. Mix 2 tablespoons of flour and 50 g of finely grated chocolate with a food processor. Pour the mixture into a tray (30 x 25 cm), lined with baking paper. Bake in an oven heated to 200°C for about 10-15 minutes. Prepare two more crusts in the same way.
- Beat the egg yolks, add flour and 100 ml of milk. Mix well so that no lumps remain. Pour sugar and vanilla sugar into 300 ml of milk and heat (but do not boil) and bring to a boil, stirring until it thickens (it can also be mixed when cooked).
- Cool and combine with whipped margarine.
- Then mix in the ground plasma and finely chopped chocolate.
- Beat the whipped cream with milk and gently stir in the frozen raspberries.
- Place the crust on a tray and fill. First put the vanilla filling (half of the total amount), then the raspberry filling (half of the total amount), then the second crust, the remaining vanilla filling, the remaining raspberry filling and finish with the third crust.
Place the cake in the fridge for a few hours to cool and harden. Whip the whipped cream with milk and decorate it. (or in another way, as desired). - Cut and serve. Enjoy the taste!
Note: I made the cake according to Minja's Kidy cake recipe, but with some small changes. I put Nesquik chocolate, vanilla sugar and a slightly larger amount of whipped cream into the raspberry filling. And I put 250g of margarine, and you can also add 125g of butter and 125g of margarine. Instead of non-squeak chocolate, you can use any milk chocolate with a milk filling.
Jelena Nikolić
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