Recipes
Black-forest style layer cake with raspberries
4 pers.
1 hr 30 min
1 hr 20 min
1 hr
Ingredients for :
4
people
Molly cake
2
Units
Eggs
130
g
Flour
130
g
Raspberries
70
g
Powdered sugar
1
Bag
Vanilla sugar
30
g
Cocoa powder
1
Bag
Baking powder
1
Pinch
Salt
15
cl
UHT Cream 30%
Syrup
40
g
Powdered sugar
40
cl
Waters
Chocolate cream
200
g
Icing sugar
3
g
Cocoa powder
200
g
Dark chocolates
8
cl
UHT Cream 30%
Chocolate shortbread
80
g
Flour
40
g
Brown sugar
5
g
Cocoa powder
1
Unit
Egg
1
Pinch
Salt
1
g
Bicarbonate
3
cl
Paysan Breton UHT semi-skimmed milk
60
g
Icing sugar
Method :
- Remove the butter from the refrigerator, cut it into chunks, and let it soften before preparing the recipe.
- To make the chocolate cream:
- Melt the chocolate over a bain-marie. Put to one side. Beat the butter (in pieces) with the icing sugar.Add the cream and cocoa powder followed by the melted chocolate. Cover the cream with cling film and refrigerate.
- To make the chocolate shortbread:
- Beat the butter and flour in a stand mixer or with a wooden spoon. Add the sugar, cocoa powder, milk, egg, salt and sodium bicarbonate. Knead together to form a smooth dough.
- Shape into a ball, cover with cling film and refrigerate for 30 minutes. Preheat the oven to 180°C.
- Dust your work surface generously with flour, then roll out the dough using a rolling pin to a thickness of 1 cm. Cut out different-sized trees using the biscuit cutters. Repeat until you have used up all of the dough.
- Put the biscuits on a baking tray lined with baking paper then bake for 13 minutes. Leave to cool. Sprinkle the shortbread with icing sugar. Put to one side.
- To make the molly cake:
- Preheat the oven to 160°C. Mix together the flour, salt, baking powder and cocoa powder. Break the eggs whole in a bowl then add the sugar and vanilla sugar. Beat the eggs and sugar for 10 minutes in a stand mixer/electric mixer until the mixture turns frothy and doubles in volume.
- Gently fold the dry ingredients into the eggs and sugar using a spatula. Whip the thin cream into stiff peaks. Gently fold the whipped cream into the batter using a spatula. Line the base and sides of a layer cake tin with baking paper.
- Grease the inside of the tin then pour in the batter. Bake for 1 hour. Turn out the cake immediately and leave to cool.
- Assembling the layer cake:
- Slice off the curved top of the cake using a large knife, then cut the cake into three equal-size slices. Put the water and sugar in a pan and heat for 5 minutes over a medium heat to make the syrup. Put to one side.
- Put the first layer on a cake stand. Brush all three layers with the syrup. Weigh the chocolate cream and divide it into three equal portions. Spread one portion of cream over the entire surface of the first layer, then top with half of the raspberries.
- Put the second layer on top of the first, spread the second portion of chocolate cream on top then add the remaining raspberries.
- Put the third layer on top of the second, then cover the top and sides of the cake with chocolate cream. Smooth the surface of the cake using a spatula or round-tip knife.
- Decorate the cake by attaching the trees around the edges. Your cake is ready to serve!
Paysan Breton tip
You can replace the raspberries with any other red berries.
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