raspberry & cocoa cake

cocoa sponge cake
makes an 22cm cake

4 eggs, separated
¾ cup sugar
¾ cup flour
¼ cup cocoa
1 tsp baking powder

beat the egg whites with sugar until it forms stiff, glossy meringue - around 8 minutes
beat the yolks for about 3 minutes, until pale and fluffy
fold the yolks into the meringue
sift in the flour, cocoa and baking powder, fold in carefully
transfer into a pan
bake around 35-40 min in 180C - check if done with a toothpick
cool down, then cut into three layers

raspberry whipped cream
3 tsp gelatine soaked in 3 tbsp warm water
100 ml whipping cream
700 ml whipping cream
100 g powdered sugar
250 g raspberries

bring the 100 ml cream almost to boil, pour over the gelatine, stir until it melts, cool until lukewarm
whip the cream with powdered sugar until stiff peaks - do not overmix
save a few raspberries for decoration, smash the rest with a fork and fold into the cream
fold in the gelatine mix

one layer of cake - 1/3 of the cream - repeat 3 times
decorate the top of the cake with reserved raspberries (I added some caramel sauce & caramel nuts)