Small Raspberry Cake

For the batter: line springform pan with parchment paper. Whisk butter with sugar and vanilla sugar until creamy. Add eggs, one by one, whisking. Combine flour, cornstarch and baking powder, sift over butter mixture and fold. Add chocolate and spread batter in the pan. Bake in preheated oven at 180°C (approximately 350°F) for about 1 hour. Cool and cut horizontally into three layers.

For the cream: soak gelatine in cold water. Puree raspberries and strain through strainer. Dissolve gelatin on low heat in a saucepan. Add 4 tablespoons of raspberry puree and sugar, mix well and heat briefly. Remove from heat, add the rest of puree and sour cream. Refrigerate until mixture starts to gel. Fold in cream.

Place bottom layer of the cake into a cake ring. Spread with 5 tablespoons of cream, continue layering cake and cream in the same manner. Remove cake ring and spread cake with cream on top and sides. Make rosettes on the top of cake from remaining cream and refrigerate overnight.