Raspberry panna cotta cake

Raspberry panna cotta cake

Aromatic raspberries with fine cream sit on top of juicy chocolate sponge cake. This cake not only looks great, it also tastes heavenly!  The composition of fruit, cream and chocolate dough will delight all cake fans.

INGREDIENTS (For a springform pan Ø 26 cm)

FOR THE BASE

1 tsp baking cocoa
50 g wheat flour (type 405)
25 g butter
3 eggs (size M)
1 pinch of salt
75 g sugar

FOR THE PANNA COTTA CREAM

1 vanilla pod
70 g sugar
1 pack of bourbon vanilla sugar
750 g cream
100 g mascarpone
6 sheets of gelatine
2 tbsp almond liqueur or almond syrup (optional)

FOR THE RASPBERRY-CASSIS MIRROR

3 sheets of gelatine
300 g frozen raspberries
1 – 2 tbsp lemon juice
75 ml blackcurrant liqueur (or juice)
30 – 40 g icing sugar
75 g semi-sweet chocolate coating  (optional)

PREPARATION

Step 1
Preheat the oven to 180 degrees top/bottom heat (fan oven: 160 degrees). Line a springform pan (Ø 26 cm) with baking paper. Mix the cocoa and flour, melt the butter.

Step 2
Separate the eggs. Beat the egg whites and salt until very stiff, gradually adding the sugar. Briefly fold the egg yolks into the beaten egg whites. Sift the flour mixture on top and fold in. Fold in the butter with a whisk. Spread the dough evenly in the pan and bake in the hot oven for approx. 15 minutes. Then let it cool in the pan.

Step 3
For the cream, cut the vanilla pod lengthways, scrape out the pulp, put the pulp and pod in a saucepan with the sugar, vanilla sugar and 400 g cream and bring to the boil while stirring. Let the vanilla cream simmer over a low heat for 10 minutes.