How to make Raspberry Night Cake step by step

Step 1 - preparations

• Line the bottom of the baking pan with parchment paper - leave the sides empty.
• Preheat the oven to 170 degrees (fan-assisted) or 180 degrees (top/bottom heat).
• Sift both flours and unsweetened cocoa together through a sieve.
  70 g wheat flour - all-purpose, 70 g potato starch, 15 g unsweetened cocoa
  

Step 2 - prepare the chocolate sponge cake

• Beat the egg whites with sugar until thick and fluffy.
  4 egg whites, 200 g sugar
  
• Add the egg yolks to the beaten egg whites and briefly mix on low speed with a mixer or stir with a spoon.
  4 egg yolks
• Add the sifted flours with cocoa and gently mix or briefly mix on low speed with a mixer.
  
• Transfer the sponge cake to the prepared pan.
• Piecz przez około 25-30 minut - do suchego patyczka.
• Bake for about 25–30 minutes, until a toothpick inserted into the center comes out clean.

Step 2 - prepare the raspberries for the cake

• Dissolve the jelly in hot water, then add an extra teaspoon of gelatin to it.
  1 package raspberry jelly, 400 ml water, 1 teaspoon gelatin
• Blend the raspberries or mash them thoroughly.
  approx 350 g raspberries
  
• Pour the jelly into the raspberries and mix thoroughly.
  
• Set aside until the raspberry jelly begins to set.

Step 3 - assembling the cake

• Cut the cooled sponge cake into two layers.
• Place the bottom layer back into a baking pan lined with parchment paper.
• You can lightly soak the sponge cake additionally—I didn’t soak mine.
• Pour the slightly set raspberry mixture over the sponge cake and place the pan with the cake in the refrigerator until the jelly has completely set.
  

Step 4 - prepare the chocolate cream

• Heat 200 ml of heavy cream (from a 500 ml pack) in a saucepan.
  500 ml heavy cream
• Chop the chocolate and transfer it to a bowl.
  300 g milk chocolate
• Pour the hot cream over the chocolate, let it sit for a moment to soften, then mix thoroughly until smooth. Leave to cool..
  
• Whip the remaining cold cream (300 ml) into a thick whipped cream.
• Add the cooled chocolate and gently mix with a spatula.
  
• Cover the gelatin with a little cold water and set aside for 5 minutes to bloom.
  1 teaspoon gelatin
• After that time, briefly heat it (e.g., for 10 seconds in the microwave) until it becomes liquid.
• Add a spoonful of the chocolate cream and mix.
• Pour the gelatin into the remaining cream and vigorously mix with a spatula.
• Spread the cream over the set raspberry jelly.
  
• Immediately place the second chocolate sponge layer on top and refrigerate the cake.
  

Step 5 - prepare the chocolate ganache

• Heat the heavy cream in a saucepan.
  200 ml heavy cream
• Chop the chocolate and transfer it to a bowl.
  200 g chocolate
  
• Pour the hot cream over the chocolate and set aside for five minutes so the chocolate can soften.
  
• Stir the chocolate and cream thoroughly until you get a smooth glaze. Set aside to cool slightly.
• Pour the chocolate glaze over the top of the sponge cake and spread it evenly.
  
• Refrigerate the cake until the glaze sets.
• Before serving, cut the cake with a knife warmed in hot water.
• Store the cake in the refrigerator.