175 g sour cream (we used the 12% fatty sour cream)
1 package of vanilla sugar or 1 ts of vanilla extract
63 g almond flour
62 g whole grain flour
2 tbs of cacao powder
small hint of baking soda
For the raspberry cream
150 g raspberry
2 tbs of eritrit
bit of cream (we used cocomoss)
For the Ganache
1-1,5 dl cream
125g good quality dark chocolate with high percentage of cacao density
Hideg Nyalat Black Choco
First we mix the sour cream and the egg, than we add the vanilla and slowly we add the flours with the cacao powder and the baking soda. We mix it well until its completely smooth
We put the sponge base into a cake form and we bake it in a preheated oven at 180 degree for abaout 30 – 35 minutes.
In the meantime we prepare the raspberry jam by cooking the raspberries with a bit of sweetener and cream.
When the sponge cake is ready we take it out from the oven and let it cool down but not completely just a little bit, so we can cut it in half. Once we cut the sponge cake into 2 half we put raspberry jam in both sides. The reason why it’s important to have warm jam and warm spongecake is to let the raspberry jam soak into the sponge cake and have an even better flavour.
To make the ganache, we heat the cream until its boiling than we remove it from the cook and we add the chocolate pieces and the Hideg Nyalat Black Choco and we mix it with a blender until its nice and smooth. We can also add as much eritrit as we want, depends how sweet we wish to make our cream.