FOR THE CAKE BASE
- 5 eggs
- 200 g sugar
- 200 g flour
FOR THE SYRUP
- 200 ml water
- 300 g sugar
- Vanilla essence
FOR THE RASPBERRY CREAM
- 300 g raspberries
- 150 g sugar
- 200 ml pastry cream
FOR THE CHOCOLATE CREAM
- 400 g cherries
- 200 g sugar
- 200 ml pastry cream
- 400 g organic chocolate cream
To begin, prepare the cake base. Beat the eggs with sugar until fluffy. Gradually add flour, mixing gently. Pour into a greased pan and bake at 180°C.
Once baked, allow the cake to cool. After it cools completely, slice the cake into two layers. Set the layers aside while preparing the syrup.
For the syrup, combine water and sugar in a saucepan. Bring to a boil until the sugar dissolves. Add a few drops of vanilla essence to flavor.
Next, prepare the raspberry cream. Blend the raspberries and sugar in a blender until smooth. Fold in the pastry cream for a silky texture and set aside.
For the chocolate cream, start by chopping the cherries. Cook them with sugar in a pan until soft. Blend with pastry cream and organic chocolate cream.
Now, soak the cake layers with the vanilla syrup. Ensure both layers are well-moistened but not soggy. This step will add extra flavor to the cake.
Spread a generous amount of raspberry cream onto the first layer of cake. Carefully place the second cake layer on top, ensuring it aligns perfectly.
Finally, coat the top layer with the rich chocolate cream. Garnish with fresh berries or chocolate shavings. Chill in the refrigerator before serving for best results.