La Cuisine: Stracciatella Raspberry Cream Cake

Yesterday I had some friends over for a BBQ to celebrate the birthday of one of them. This was a perfect "excuse" to try out this fantastic cake! The combination of chocolate sprinkled cake with a raspberry cream topping was perfect for a warm summer night in my garden... Looks quite fancy but wasn't too hard to make. Besides, I wanted to make it slightly bigger than in the original recipe so I took one and a half times the quantity of everything.

Straciatella Raspberry Cream Cake

Preparation time: around 70 minutes (exclusive cooling time)

Makes 8 pieces

Ingredients

150 g mellow butter

3 eggs, room temperature

250 g flour

1 tsp baking powder

100 chocolate sprinkles

225 g crystal sugar

1 package vanilla sugar

375 g raspberries

5 leaves of white gelatin

400 ml cream

100 ml crème fraiche

50g dark chocolate

springform Ø  16cm

Icing sugar

Preparation

Preheat oven to 180°C (356°F). Grease springform.

Mix flour, baking powder, chocolate sprinkles. 

Melt butter in a bowl over boiling water. Beat butter until smooth and stir in 125g of sugar and beat until foamy (3-4 minutes). Add vanilla sugar and eggs and the flour mixture. Fill dough into the springform.

Bake on medium shelf for 60 minutes. Afterwards let it cool off on a cooling rack.

Cut cake into 4 layers. Put one layer on a cake plate and put a cake ring (9 cm high) around it.

Put a few raspberries aside. Now puree the rest.

Soak  gelatine leaves in cold water for about 4 minutes. Beat cream until stiff. Put gelatine into a pot and dissolve at medium heat. Add 5 tablespoons of raspberry puree and the rest of the sugar (100g) to the hot gelatine and mix together. Take pot off the heat and add the rest of the puree and crème fraiche. Put the pot into cold water until it turns slightly jelly. Stir occasionally. Whip in 1/3 of the cream, then add the rest. 

Put approx. 3 tablespoons of raspberry cream on the first layer and spread it. Add second layer on top. Repeat the same procedure with all 4 layers. 

Remove cake ring. Spread cream all around the cake. Fill the leftover cream into an icing bag with a star-shaped nozzle (10 mm) and place 9 (or as many as you like) rosettes (spots) on the top.

Put cake into the fridge for at least 6 hours.

Finally, melt chocolate in hot water bath. Place leftover raspberries on top of the spots. Dribble liquid chocolate over the cake.

Shortly before serving, sprinkle icing sugar over cake. It will keep in the fridge for up to 2 days. 

And it looks pretty awesome from the inside too. I added some extra raspberries in between the layers because I had way too many.

Bon appetite!