Cake "Raspberry heart"

Heart cake - a recipe with a photo of a chocolate biscuit with raspberry cream soufflé.

Ingredients

• For the biscuit:
• 4 eggs
• 200 g sugar
• 200 g flour + 4 tbsp. l. cocoa
• 1 tsp cookie powder (baking powder)
• 1 st. l. sour cream
• For cream:
• 500 ml heavy cream (at least 30%)
• 75 g sugar (+/- to taste)
• 300 g (+100 g for decoration) raspberries
• 1 st. l. gelatin
• 1 st. l. powdered sugar

Directions

1. Whip egg whites with a pinch of salt.
2. Grind the yolks with sugar and sour cream.
3. Mix the baking powder with flour and cocoa.
4. Add flour to egg yolks, stirring with a wooden spoon.
5. Add proteins, stir.
6. Bake a biscuit, cool, cut into two halves horizontally.
7. Raspberry Cream Soufflé:
8. Soak gelatin in cold water (or milk).
9. Whip cream. Set aside a little to decorate the top of the cake with a pastry bag.
10. Rub raspberries with sugar.
11. Pour warmed and strained gelatin into the crushed raspberries.
12. Mix whipped cream with raspberries.
13. Cake decoration:
14. Cover the bottom cake with cream, cover with the top cake, and grease with cream again. Grease the sides of the cake.
15. Place the reserved raspberries on the cake, as in the photo. Dust with powdered sugar using a sieve.
16. Decorate the edges of the cake with cream using a pastry sleeve. The raspberry cake is ready!