Chocolate Cream Cake with Raspberries

For the batter, measure out all ingredients.

Sprinkle a baking sheet with a little water and line with parchment paper.

Beat the egg yolks with the water, half of the sugar and the vanilla sugar until fluffy.

Beat the egg whites until stiff. Sprinkle with the remaining sugar. Beat until stiff.

Fold the egg whites into the egg yolk mixture.

Mix the flour, cornstarch and cocoa. Sift the flour mixture into the egg mixture and stir.

Spread the batter onto the baking sheet. Bake for 10-12 minutes at 180°C (approximately 350°F).

Remove the cake from the oven. Sprinkle paper towels with sugar. Place the cake on the paper towels, remove the parchment paper and let cool.

For the filling, cook the pudding mix with the sugar and milk according to the package instructions. Crumble the chocolate and add to the pudding, stirring until the chocolate has melted. Pour the pudding into a bowl, wrap in plastic and let cool (do not refrigerate).

When the pudding has cooled to room temperature, beat with a hand mixer. Place the butter into a mixing bowl and beat until smooth. Gradually mix in the pudding mixture. Whip the cream with the whipped cream stabilizer until stiff. Fold the whipped cream into the pudding mixture.

Pour the pudding mixture into a piping bag with a large nozzle.

Cut 12 circles from the cake. Spread the cream on half of the circles. Gently press the remaining circles on top of the cream. Smooth the edges. Sprinkle with powdered sugar. Decorate with raspberries and lemon balm.