Making of:
Sift all floury ingredients, then add sugar, jam and finally the liquid ingredients and mix well with a wire. If necessary, depending on the type of flour you use, add more water (the mixture is slightly thicker, but it should not be too thick).
Grease a 20×30 cm baking sheet with fat and sprinkle with flour. Pour the preparation mixture into a baking tray and bake in a preheated oven at 150°C for 20 minutes, then increase the temperature to 180°C and bake for another 10 minutes, check with a toothpick whether it is cooked.
When the cake is baked and slightly cooled, prepare the glaze. Break the chocolate into a saucepan and pour the cream over it. Heat at a moderate temperature while stirring until all the chocolate has melted. Pour over the cake and smooth.
Prepare the raspberry dressing by adding 100 ml of water to 200 g of raspberries, blending and pressing through a sieve to remove the seeds. Add sugar and vanilla sugar and heat. Mix the mixture with water and boil with raspberries. After cooling for 5 minutes, add the remaining 100 g of whole raspberries, mix gently.
Cut the cooled cake into cubes of desired dimensions and serve with fruit dressing.
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