Chocolate Vanilla Raspberry Cake

1. Preheat the oven to 175 degrees.

Line the bottom of a square 8 or 9 inch (20-22 cm) baking pan with baking paper.

Separate the egg yolks from the whites.

Put the flour and cocoa in a bowl.

2. Put the egg yolks with the milk and oil in a bowl and mix 2-3 minutes on high speed.

3. Beat the egg whites with salt again until a foam similar to soft snow is formed. Add the sugar gradually and mix until the sugar melts and the foam is dense and glossy.

4. Add the egg yolk mixture over the beaten egg whites and mix for a few seconds, enough to homogenize.

5. Add the flour and cocoa mixture in 2 batches and with the help of a spatula, mix with wide movements from bottom to top until is well incorporated.

6. Pour into the lined pan and bake for 25-28 minutes or until a toothpick comes out clean. Remove from the oven and leave for another 2-3 minutes in the pan in which it was baked, then transfer to a wire rack to cool.

1. Beat the whipping cream until it leaves slight waves on the surface, like fluffy snow, add the powdered sugar and beat a little more until it hardens. Be very careful, don’t beat too much, because you risk spoiling it. Put it in the fridge.

2. In a bowl, mix the egg yolks with about 1/2 cups (100 ml) of milk, the starch and set aside.

3. Put the rest of the milk with the sugar, the vanilla extract in a saucepan and when it starts to boil, add gemtly the egg yolk mixture, stirring continuously until it thickens. Set aside and stir occasionally until it cools down so it doesn’t curdle.

4. When it has cooled, add the whipped cream in 2-3 batches and mix gently. Put it in the fridge.

1. Put the raspberries with the sugar and 1/2 cups (120 ml) of water on a low-medium heat until it starts to boil.

2. Dissolve the starch in the remaining 3/4 cups (180 ml) water and pour in a thin stream over the raspberry mixture, stirring continuously to avoid lumps. Boil for 1 minute from the moment it starts to boil.

1. Cut the cake cover as thin as possible. Basically we are interested in removing the foam that has formed on top in the form of a crust.

Cut the cake into 2 equal parts and put it in a square tray with removable edge, if you have one. Pour the warm raspberry composition, so that we can level it perfectly. Put it in the freezer for 4-5 minutes.

2. Save a spoonful of the vanilla cream, you will need it a little later.

Pour the cream over the raspberry layer and level again. Put the other half of the cake on top and press gently.

Spread with the cream saved earlier and refrigerate for half an hour.

3. Heat 1/2 cup (100 ml) whipping cream, then add the chocolate into it. Leave for 2-3 minutes, then mix vigorously until homogenized.

4. Pour over the cake, spread evenly and refrigerate until the next day or at least for about 5-6 hours. Enjoy!