Raspberry panna cotta cake
INGREDIENTS
FOR THE BASE
1 tsp baking cocoa50 g wheat flour (type 405)25 g butter3 eggs (size M)1 pinch of salt75 g sugar
FOR THE PANNA COTTA CREAM
1 vanilla pod70 g sugar1 pack of bourbon vanilla sugar750 g cream100 g mascarpone6 sheets of gelatine2 tbsp almond liqueur or almond syrup (optional)
FOR THE RASPBERRY-CASSIS MIRROR
3 sheets of gelatine300 g frozen raspberries1 – 2 tbsp lemon juice75 ml blackcurrant liqueur (or juice)30 – 40 g icing sugar75 g semi-sweet chocolate coating (optional)
PREPARATION
Step 1
Preheat the oven to 180 degrees Preheat top/bottom heat (fan oven: 160 degrees). Line a springform pan (Ø 26 cm) with baking paper. Mix the cocoa and flour, melt the butter.
Step 2
Separate the eggs. Beat the egg whites and salt until very stiff, gradually adding the sugar. Briefly fold the egg yolks into the beaten egg whites. Sift the flour mixture on top and fold in. Fold in the butter with a whisk. Spread the dough evenly in the pan and bake in the hot oven for approx. 15 minutes. Then leave to cool in the pan.
Step 3
For the cream, cut the vanilla pod lengthways, scrape out the pulp, put the pulp and pod in a pan with the sugar, vanilla sugar and 400 g of cream and bring to the boil while stirring. Simmer the vanilla cream over a low heat for 10 minutes.
