Raspberry-nougat cake

Preparation steps

• For the biscuit, separate the egg whites from the yolks. Beat the egg yolks with 50g of sugar into a thick cream. Melt the butter and chocolate over low heat. Add the lukewarm chocolate to the beaten egg mixture. Mix well, then add oil, flour and baking powder. Add cocoa powder and ground coffee, grated lemon zest and juice. Mix everything well to combine the ingredients. Beat the egg whites with the addition of the other 50g of sugar into a solid batter. Stir in the resulting dark mixture by hand with a spatula. Place the ovens in a greased tin without greasing the sides and bake at 180 C-35 min. The mold is round size 26. Soak the baked biscuit with a mixture of rum and milk.
• Make nougat cream. Add sugar to the milk and put the cooks on low heat. Take a couple of tablespoons of warm milk and work out the pudding powder in it well. Pour in the milk and cook until thickened. Stir the diced chocolate into the hot pudding and stir until all the chocolate has melted. Cool slightly to room temperature, then transfer to the refrigerator. Mix the whipping cream into the well-chilled cream.
• Put raspberries to cook with sugar and water over low heat. Cook until the raspberries are cooked through. Strain through a strainer, to get pure juice. You need to get 300 ml of juice. Thicken raspberries with flour, thickener or raspberry pudding. I used flour.
• Place the biscuit on the tray where you will stack the cake. Place a hoop around the biscuit to make it easier to apply the cream. Spread the nougat cream on the biscuit. Pour raspberry jelly over the cream. Place in the refrigerator to thicken the creams. Finally, pour white icing over the cake. Melt the white couverture in the whipping cream.
• Cool the cake well. Garnish with raspberries.