Incredibly delicious RASPBERRY CHOCOLATE cake! Melts in mouth! Without gelatin!

Unrealistically delicious RASPBERRY CHOCOLATE cake! Melts in mouth! Without gelatin! With a hand mixer! Very tasty and fragrant
cake 20 cm in diameter
INGREDIENTS for a 20 cm chocolate sponge cake:
(all products at room temperature)
6 eggs weighing 50 g each
we divide it into whites and yolks!
8 g vanilla sugar
180 grams of sugar
20 g of corn starch
140 ml of milk
90 g of odorless vegetable oil
180 g flour
40 g of cocoa powder
10 g of baking powder
bake at a temperature of 175 degrees Celsius at an average level without convection top-bottom mode for about 40-50 minutes. Before the dry skewer.
To impregnate the biscuit, I use boiled water 150 ml
Video on the preparation of raspberry cream • роскошный МАЛИНОВЫЙ КР...
INGREDIENTS for RASPBERRY CREAM:
300 g raspberry puree (without sugar and without seeds)
80 grams of sugar
30 g of corn starch
50 ml cold water
50 g white chocolate
500 g of chilled mascarpone cheese
100 ml of chilled whipping cream
8 g vanilla sugar
50 g powdered sugar
INGREDIENTS for CHOCOLATE CREAM:
bring 100 ml of cream (fat content of at least 30%) to a boil
100 g of chocolate (40% cocoa)
+100 ml of chilled whipping cream (fat content of at least 30%) (add to the cooled mixture)
200-250 g raspberries
INGREDIENTS for chocolate glaze:
bring 100 ml of cream (fat content of at least 30%) to a boil
100 g of chocolate (40% cocoa)
chocolate sprinkles for decoration (optional)
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