How To Cook Chocolate Cake With Two Fruit Creams (raspberry And Lemon) - Recipe

Necessary products

For one sponge cake (two pieces are needed for the cake):

• 4 eggs
• 120 grams of sugar
• 90 grams of flour
• 30 grams of starch
• 20 grams of cocoa
• 30 grams of melted butter

For the raspberry cream:

• 250 grams of natural yogurt (3.5% fat)
• 1 cup raspberries (if using frozen, defrost them in advance)
• 500 milliliters of liquid cream (30% fat)
• 10 grams of gelatin powder (or 6 sheets)
• sugar (can powder) to taste

For the lemon cream:

• 250 grams of natural yogurt
• 250 milliliters of liquid cream
• 4 sheets of gelatin (or 6.5 grams of powder)
• peel and juice of 1 large lemon
• sugar (crystal or powder) to your liking

For the glaze:

• 115 grams of butter (at room temperature)
• 100 grams of powdered sugar
• 350 grams of cream cheese

For decoration:

• chocolate spread
• fresh fruit

Method of preparation :

Turn on the oven to preheat to 180 degrees.

Beat the eggs, gradually adding the sugar. You can use a food processor, and the duration of the beating is about 10-15 minutes. An airy dense white mass is obtained.

Mix the flour with the cocoa and starch. Sift, pour twice with the eggs with the sugar. Stir until smooth, using a spatula. Then pour in the melted butter and stir once more.

Pour the dough into a cake tin with a diameter of 26 cm and bake for 20-25 minutes (check the degree of readiness with a toothpick). The sponge cake is obtained with a thickness of about 3.5 centimeters.

In the same way, make another tray. An option is to make the dough with 6 eggs and bake at once, then cut horizontally into 4 parts.

It is better to leave the sponge cake overnight and continue the cake then.

The two fruit creams are prepared similarly.

Dissolve gelatin separately for the two fillings. Whip the cream and put it in the fridge (you can beat the whole amount and then use the necessary for each of the creams).

Puree the raspberries. If the seeds are felt, pass the fruit pulp through a sieve. Then combine with yogurt, sweeten with crystal or powdered sugar according to your preferences.

Heat the gelatin over low heat and once it dissolves, pour in a thin stream into the raspberry mass. Beat with a mixer, add the cream and stir with a spatula.

Make the lemon cream by adding the juice and grated peel of the citrus, sugar to the yoghurt and stir. Pour the dissolved gelatin, cream and stir again.

Once you're done with all the parts of the cake, it's time to assemble it.

Cut the two marshes horizontally in the middle.

Put one in a detachable form, apply half of the raspberry cream, followed by the batter, all the lemon cream, continue with the batter, the rest of the raspberry mass and finish with the batter.

The height of the dessert depends on the thickness of the tops, which you can syrup if you wish.

Put the cake in the refrigerator, and it is good to have patience overnight.

The decoration and the cover are at your request. We offer you a cream cheese glaze topped with liquid chocolate.

Beat the butter with the powdered sugar until white (about 7 minutes). Add the cold cream cheese to this mixture and beat for another 5-7 minutes.

Spread the cake on all sides.

Drizzle with liquid chocolate, arrange fresh fruit on it and serve.

Enjoy!