\ud83d\uded2 Ingredients for one cake (\u00d8 approx. 24 cm \/ 9.5 inches)
\nFor the nut-chocolate base:<\/p>\n
\ud83e\udd5a 4 eggs<\/p>\n
\ud83c\udf5a 100 g sugar<\/p>\n
\ud83e\uddc2 1 pinch of salt<\/p>\n
\ud83c\udf30 150 g ground hazelnuts or almonds<\/p>\n
\ud83c\udf6b 50 g dark chocolate, grated or finely chopped<\/p>\n
\ud83c\udf3e 2 tbsp flour<\/p>\n
\ud83e\udd44 1 tsp baking powder<\/p>\n
For the mascarpone cream:<\/p>\n
\ud83e\uddc0 250 g mascarpone<\/p>\n
\ud83c\udf66 250 g heavy cream (whipping cream)<\/p>\n
\ud83c\udf6c 80 g powdered sugar<\/p>\n
\ud83c\udf4b 1 tsp vanilla extract or vanilla sugar<\/p>\n
\ud83c\udf4b Optional: a little lemon zest<\/p>\n
For the raspberry topping:<\/p>\n
\ud83c\udf47 300\u2013400 g fresh or frozen raspberries<\/p>\n
\ud83c\udf6c 2 tbsp sugar<\/p>\n
\ud83e\udd44 1 packet of clear cake glaze (or 2 tsp cornstarch)<\/p>\n
\ud83d\udca7 200 ml water or juice (e.g. raspberry juice)<\/p>\n
For decoration (optional):<\/p>\n
\ud83c\udf6b Chocolate shavings<\/p>\n
\ud83c\udf3f Fresh mint<\/p>\n
\ud83c\udf6c Powdered sugar<\/p>\n
<\/p>\n
\ud83c\udf73 Preparation<\/p>\n
see continuation on next page<\/p>\n
Continued on the next page<\/p>\n
\ud83c\udf73 Preparation
\n1\ufe0f\u20e3 Preheat the oven & prepare the pan<\/p>\n
Preheat the oven to 180\u00b0C (top\/bottom heat).
\nLine a 24 cm (9.5 inch) springform pan with baking paper and lightly grease the sides.<\/p>\n
2\ufe0f\u20e3 Bake the nut-chocolate base<\/p>\n
Beat the eggs, sugar, and a pinch of salt in a large bowl for 4\u20135 minutes until light and fluffy.
\nGently fold in the ground nuts, grated chocolate, flour, and baking powder.
\nPour the batter into the pan and smooth it out.
\nBake for about 20\u201325 minutes. Do a toothpick test to check doneness.
\nLet the base cool, then remove it from the pan.<\/p>\n
3\ufe0f\u20e3 Prepare the mascarpone cream<\/p>\n
Whip the heavy cream until stiff.
\nIn a separate bowl, stir together the mascarpone, powdered sugar, vanilla, and optionally, lemon zest until creamy.
\nCarefully fold in the whipped cream.
\nChill the cream until ready to use.<\/p>\n
4\ufe0f\u20e3 Assemble the cake<\/p>\n
Place the cooled base on a cake plate and optionally place a cake ring around it.
\nSpread the mascarpone cream evenly over the base.<\/p>\n
5\ufe0f\u20e3 Prepare the raspberry topping<\/p>\n
Wash and drain the raspberries (if using frozen berries, let them thaw first).
\nMix with 2 tbsp sugar if desired.
\nPrepare the cake glaze according to package instructions using water or juice.
\nSpread the raspberries over the cream and pour the warm glaze on top.
\nChill the cake for at least 2\u20133 hours (ideally overnight).<\/p>\n
6\ufe0f\u20e3 Decorate & serve<\/p>\n
Before serving, decorate with chocolate shavings, powdered sugar, or fresh mint, if desired.<\/p>\n
\u2705 Tip:
\nThis cake is easy to customize \u2014 try using mixed berries or a base made with walnuts and white chocolate!<\/p>\n
Have fun baking and enjoy your cake! \ud83c\udf70<\/p>\n\n