One medium egg
Vanilla sugar – 1 tsp
Sugar- 72 gr
Cocoa powder – 1 tsp
Baking powder – 1\4 tsp
Baking soda – 1\4 tsp
Flour- 87 gr
Butter- 40 gr
Fermented baked milk or kefir – 70 ml
Red food coloring
For cream
White chocolate – 80 gr
Heavy cream 33% – 140 ml
Cream cheese – 170 ml
Seedless raspberry puree – 50 gr
Beat the egg thoroughly with sugar and vanilla sugar until the eggs are light and airy.
Add fermented baked milk or kefir to the whipped mass and mix thoroughly until smooth.
Combine dry ingredients (flour, baking powder, soda and cocoa powder) and sift into liquid ingredients. Stir until completely homogeneous.
Melt the butter and add to the dough (make sure the butter is warm, but not hot, let it cool a little)
Melt the butter and add to the dough (make sure the butter is warm, but not hot, let it cool a little) And add red food coloring so that the color is satisfactory for you)
Cover the form with parchment or foil and lay out the dough (I use a square 24×24 cm) and bake for about 8-10 minutes at 180 ° C (to check readiness, pierce the cake with toothpicks and it should be dry and clean, without any residue of the dough)
While the cake is baking, prepare the cream. Heat the cream well so that it is very hot but do not boil, pour hot chocolate over the cream and let it melt, change and let cool. Cool in the refrigerator for 1 hour. (You can make chocolate ganache before and after baking a biscuit)
Beat the chilled ganache and add cream cheese to it in parts, whip the cream until splendid and uniform.
Divide the finished cake lengthwise into 2 thin cake layers of 24×24 size and cut each cake in half as a result, you should get 4 layers of 24×12 size.
Smear the first layer a little with raspberry puree and brush with cream, cover with the next cake and soak it again. Thus, collect the cake completely. Your dessert is ready!
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