ingredients
For the dough:
4 eggs
4 tablespoons sugar
2 tablespoons oil
2 tablespoons cold water
1 teaspoon baking powder
3 tablespoons flour
2 tablespoons and 1/2 cacaco
1 teaspoon rum
Cream:
500 gr mascarpone
200 gr whipped cream
2 tablespoons powdered sugar
2 teaspoons vanilla extract
300g raspberries
3 tablespoons sugar
5 tablespoons water
7 g gelatin
chocolate for decoration
Preparation
Blat:
Separate the eggs, yolks mixing whites with sugar.
Incorporate oil, water and baking powder, rum, then sifted flour and cocoa.
They beat egg whites, whites with a pinch of salt, then incorporate them into a large yolk composition.
Paper lined baking tray 37x24 cm, pour composition and level.
Introducing cake in the oven for 12-15 minutes, then remove it and leave it to cool.
Cream:
In a bowl put mascarponele, cold whipped cream, powdered sugar, vanilla extract and mixing them to get a frothy cream.
We hydrated gelatin a 4-5 tablespoons water.
Raspberry frozen (or fresh if you have) put it in a pot with water (5 tablespoons), sugar and heat transfer.
Mix well the sugar has melted pull the pan from the heat.
We raspberry gelatin over hydrated and mix well.
Half of cream leave it white, and half of it a mix of raspberries. The raspberries give a 10-15 minutes in the refrigerator.
Cold dough it moist, I used cherry compote juice, put white cream, a level and above come with raspberry cream.
Put the cake in the refrigerator overnight.
Decorate with chocolate pieces and serve chilled.
Bon appetit!
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