Raspberry Slices

For the raspberry slices, first prepare the sponge cake base: To do this, melt together the chocolate and butter. Separate the eggs. Beat the egg yolks with the sugar and 4 tablespoons of water until thick and foamy. Fold in the chocolate-butter mixture.

Beat egg whites with salt until stiff, fold into chocolate-egg yolk mixture. Mix flour with cornstarch and baking powder, sift over batter and fold in. Preheat oven. Line baking sheet with parchment paper. Spread dough on it.

Bake at 200° Celsius for about 20 minutes. Turn out the baked pastry onto a cooling rack and remove the paper. Let the base cool and divide into two plates.

For the filling, soak gelatine covered with water. Select raspberries. Set aside about 400 g raspberries. Puree the second half, then pass through a hair sieve to remove small seeds. Stir in sugar and dissolve. Dissolve dripping gelatin over low heat without adding any more liquid. Fold into fruit puree, chill. Whip cream with vanilla sugar until stiff. As soon as the puree begins to gel, fold in about 2/3 of the whipped cream.

Place a sponge cake plate on the cleaned baking tray. Border the long sides with tin foil so that a rim stands up. Cover the pastry base with raspberries (reserve a few fruits for decoration). Spread raspberry whipped cream on top of fruit. Place the second pastry base on top. Refrigerate the tray for about 30 minutes. Melt the chocolate in a water bath

Preparation Tip:

Following the same principle as raspberry slices, they can prepare variations with blueberries or strawberries.

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