100 g white chocolate
300 g dark chocolate
700 g soft butter
1 packet of vanilla sugar
250 g sugar
6 eggs (size M)
450 g flour
1 sachet baking powder
6 tbsp + 200 g whipped cream
3 tbsp baking cocoa
500 g frozen raspberries
100 g raspberry jelly
50 g icing sugar
12 g coconut oil
Chop the white and dark chocolate separately.
Mix 350g butter, vanillin sugar and sugar until creamy. Now stir in the eggs. Mix the flour and baking powder and alternately mix into the butter-sugar mixture with 3 tbsp. cream.
Split the dough in half. Stir the white chocolate pieces into one half. Stir the baking cocoa, 3 tbsp. cream and 100g chopped dark chocolate into the other half. Then put the dark dough into a greased, floured fat pan and spread it completely on the baking tray. Next, spread the light-coloured dough over the dark dough. Spread whole frozen raspberries on the cake and press them down a little.
Now bake the dough in the preheated oven for about 25 minutes and let it cool down afterwards.
Meanwhile bring the jelly to the boil, add the rest of the raspberries and puree everything. Whip 350g butter and icing sugar and stir in the puree. Spread the cream on the cooled down cake and put it in the fridge for about 4 hours.
When the cream has hardened, heat 200g cream and melt the remaining dark chocolate and coconut fat in it. Pour the cocoa icing slowly and spread it over the cold cream. Finally, use a fork to make light waves in the cream. Put the whole thing in the fridge again for about 1 hour and you have a really delicious cake.
Top/bottom heat: 175 degrees Celsius
circulating air: 150 degrees Celsius
app. 25 minutes + app. 5 hours cooling time