Chocolate Topped Raspberry Tart

For the chocolate-hopped raspberry tart, first prepare the cake. For the cake, preheat the oven to 160 °C hot air. Grease the cake tin. Beat eggs with a little warm water until foamy.

Stir in granulated sugar and vanilla sugar and some rum and continue to beat until fluffy. Melt chocolate in a water bath and stir in. Slowly stir oil and water into the mixture bit by bit.

Mix flour with baking powder and fold into the dough. Pour the batter into the cake pan and bake for about 30-40 minutes. Turn out the cake and let it cool, then cut it crosswise in the middle.

For the curd cream, whip cream with cream stiffener until stiff. Mix curd with powdered sugar, vanilla sugar, lemon zest and some lemon juice as well as 1 tsp bourbon vanilla.

Fold in whipped cream and spread on the bottom cake layer. Place the cake lid on top. For the raspberry cream, puree the raspberries with a little sugar.

Whip the whipped cream with cream stiffener until stiff. Soak the gelatine in cold water and dissolve in a little rum or lemon juice.

Mix curd with raspberries and then stir in the gelatine, finally fold in the cream and spread on top of the cake. Decorate as desired and refrigerate overnight.

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