A simple but delicious cake recipe. 1:
1. defrost the raspberries. Line the bottom of a cake springform pan (26 cm ø) with parchment paper. Separate eggs. Whip egg whites, salt and 3 tbsp cold water until stiff, sifting in 75 g sugar and 1 vanilla sugar. Beat in egg yolks one at a time. Sift flour, cornstarch and baking powder on top, fold in. Spread into the mold. Bake in a heated kitchen oven (E- kitchen oven: 175 °C /fan: 150 °C /gas: level 2) for about 25 minutes. Cool down.
Soak the gelatine until cooled. Crush raspberries, 2 tbsp. sugar and juice of one lemon. Squeeze gelatine and let it melt at low temperature. Mix in 3 tbsp. puree, then stir into remaining puree. Cool for approx. 10 min. until it starts to gelatinize. Cut sponge cake in half. Close springform pan rim around 1.
Close bottom. Spread puree on top. Leave to cool for approx. 2 hours.
Chop cooking chocolate and melt in a hot water bath. Spread thinly on a smooth work surface (e.g. back or marble top of a baking tray). As soon as it begins to set, scrape off in shavings with a spatula.
4. finely crush the speculaas. Stir through mascarpone, curd, 1/2 tsp cinnamon, 100 g sugar, 1 vanillin sugar. Fold in the speculaas. Spread on the puree. Place 2nd layer on top. Cool for approx. 2 hours.
Whip the cream until stiff, adding 1 vanilla sugar. Spread on cake, decorate with shavings and sprinkle with powdered sugar and cinnamon.
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