Shortcake base:
150 g flour
100g butter
50 g sugar
1 egg yolk
grated rind of lemon
vanilla extract
Using your fingertips pinch together the butter,sugar & flour until it resembles the breadcrumbs,add egg yolk,lemon rind & vanilla extract,then knead it into the smooth dough.
Press the dough on to the bottom of the 26 cm baking tin.
Bake at 200C for 10-15 min.
Chocolate sponge:
5 eggs
200 g sugar
8 tbsp corn flour
3 tbsp cocoa powder
1 tsp baking powder
vanilla extract
Whisk the egg whites until soft peaks form,gradually add 1/3sugar while still whisking.It is ready when egg whites hold its shape on the spoon.
Mix egg yolks with 2/3 of sugar until its doubled.
Gently fold egg yolks into the egg whites.
Sieve in the flour,cocoa powder & baking powder,mix as little as possible until its combined.
Bake in prepared 26cm round tin in preheated oven at 220C for 20-30 min or until its ready.
Cool.
Raspberry-Cream Filling:
1 cup of raspberries
1 dl dusting sugar
500 ml double cream
vanilla extract
4 tsp gelatin
3 tbsp water
Whisk the cream with sugar until stiff.Add couple of drops of vanilla extract.
Prepare the gelatin by following the instructions on the packet.Add to the cream.
At last gently fold in the raspberries.
Some apple juice or cooled coffee for moisturizing the sponge
ca 200 ml Blackcurrant Jam
flaked coconut to decorate
Bringing it together:
1.Bake all the cake`s bases.Cool.
2.Make the cream.
3.Place the shortbread base on to the serving plate..
4.Cover it with Blackcurrant Jam.
5.Cut the chocolate sponge into two circles.
6.Place one of the chocolate sponges over the jam.
7.Moisten the chocolate base with some juice or coffee.
8.Cover it with half of the cream.
9.Lift the second sponge onto the cream.
10.Moisten.
11.Cover the top & sides of the cake with the rest of the cream.
12.Let it set in the cool place for few hour or overnight.
13.Sprinkle the cake with shredded coconut & decorate as you like just before serving.
