Layer Cake with Raspberries
Cake
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Cook Time
33 h 20 min
Servings
12
Difficulty
Medium
Prep Time
90 Min
Description
This layer cake is a real eye-catcher and simply tastes delicious! The combination of light and dark bases, the creamy filling and the fresh raspberries makes it a special treat. I like to make this cake for birthdays or other festive occasions. The preparation takes some time, but the result is worth it. The cake should ideally sit in the refrigerator for 3 days so that the flavors can develop optimally. An absolute highlight for every cake lover!
Ingredients (14 ingredients)
-
250 g Butter or margarine
-
325 g Sugar
-
2 tbsp Sugar
-
4 piece Eggs (size M)
-
325 g Flour
-
2 tsp Baking powder
-
2 tbsp Cocoa
-
2 tbsp Milk
-
600 g Whipped cream
-
125 g Sugar
-
2 Pck. Vanilla sugar
-
400 g Sour cream
-
300 g Raspberries
-
1 Pck Red cake glaze
Preparation (11 steps)
Mix butter and sugar until creamy
Add 250 g butter or margarine and 200 g sugar to the mixing bowl and mix for 2 min./speed 4 until creamy.
Add eggs
Add 4 eggs (size M) individually to the mixing bowl and stir in for 15 sec./speed 3 each.
Mix flour and baking powder and stir in
Add 325 g flour and 2 tsp baking powder to the mixing bowl and stir in for 30 sec./speed 3.
Bake light dough
Put 1/3 of the dough into a greased springform pan (26 cm Ø) sprinkled with flour and bake in a preheated oven (electric oven: 175 °C/ convection oven: 150 °C/ gas: level 2) for 15–20 minutes. Remove, loosen from the edge and let cool slightly. Remove the cake from the base and let it cool down on a wire rack.
Stir in cocoa and milk
Add 2 tbsp cocoa and 2 tbsp milk to the remaining dough in the mixing bowl and stir in for 20 sec./speed 3.
Bake dark dough
Put the dough into a greased springform pan (26 cm Ø) sprinkled with flour and bake in a preheated oven (electric oven: 175 °C/ convection oven: 150 °C/ gas: level 2) for about 25 minutes. Loosen the cake from the edge and let it cool.
Whip cream until stiff
Add 600 g whipped cream, 125 g sugar and 2 packets vanilla sugar to the mixing bowl. Insert the butterfly and whisk until stiff for 2 min./speed 3.5. Remove butterfly.
Stir in sour cream
Add 400 g sour cream to the mixing bowl and stir in for 10 sec./speed 2.
Layer cake
Horizontally cut the chocolate cake in half. Place a cake ring around one half. Spread 1/3 cream on the base, then place the light base on top. Spread another 1/3 cream on the light base and cover with the 2nd cocoa base. Spread remaining cream on the lid and let the covered cake sit in the refrigerator for about 3 days.
Prepare cake glaze
Add 1 packet red cake glaze, 250 ml cold water and 2 tbsp sugar to the mixing bowl and bring to the boil for 7 min./100°C/speed 2.
Decorate cake
Sort raspberries. Remove cake from the cake ring and cover tightly with raspberries. Distribute cake glaze from the middle to the edge over the raspberries and chill for about 30 minutes until the glaze is firm. Cut Three-Day-Cake into pieces and serve
Finished cooking? Great! 🎉
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Created by
Marie Krause
3
Rezepte
0
Kochbücher
Allergens
- Gluten-containing cereals
- Eggs
- Milk
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