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Form 20x30 cm
Glass 250 ml
Spoon 15 g
Ingredients:
Cake:
8 whole eggs at room temperature
pinch of salt
255 g sugar (1 cup + 2 tablespoons)
Beat until white and fluffy (about 15 minutes).
100 ml of vegetable oil (less than half a glass)
175 g of wheat flour type 450 (1 cup + 2 tablespoons)
50 g cocoa (4 tablespoons)
30 g potato flour (2 tablespoons)
1 teaspoon of baking powder
Sift and mix gently.
Pour the dough onto a 20x30 cm baking tray.
Bake for about 40 minutes (until the stick is dry) without convection, using the top-down heater, in an oven preheated to 170 degrees, on the 2nd level from the bottom.
Leave on a rack to cool completely
Cut 4 equal tops.
Raspberry jam:
600 g raspberries (can be frozen)
70 g of sugar (5-6 tablespoons)
Cook on a gentle burner until the raspberries fall apart.
50 g corn starch ((4 tablespoons)
110 ml of cold water (almost half a glass)
Pour into the raspberries and bring to a boil. Set aside to cool.
Cream:
500 g soft butter
Beat the butter until fluffy (about 5 minutes)
800 g kajmak kasa (at room temperature)
Add while mixing constantly.
Soak the sponge cake with lemon water. Apply the cream, leaving a rim on the outside. Put raspberry jam on top of the cream. Cover the bottom with a sponge cake and spread it with cream.
Repeat exactly the same steps.
Place a rim of foil or baking paper on the folded dough, close the rim and put it in the fridge for about 60 minutes.
Grate the chocolate coarsely and sprinkle it on top of the cake.
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