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

assembly

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)