Extra raspberry shortcakes

• Whip the eggs and sugar until light foam.
• Add soft butter, sour cream, water, baking soda and vanillin. Whip again.
• Divide the mass in two equal parts.
• Add the flour #1 to one part. Knead.
• Add the flour #2 and cocoa to the other part. Knead.
• Roll out each pastry part on a silicone mat to get the finished size of 25*35cm | 9.85*13.78 inch, when cut after baking.
• Pierce each cake layer with a fork, and bake at 356F (180C) for 4-5 minutes.
• Right after baking, wrap each cake layer with film to save the moisture.

• Mash the raspberries and sugar in a blender.
• Put it on the heat, and bring it to a boil.
• Add the gelatin, and bring to a boil once again, stirring constantly.

• All the ingredients should be of the same temperature.
• Whip the butter until fluffy.
• Add the cream cheese and the powdered sugar, and whip again.
• Add the cream, and mix everything.
• Stir in the raspberry puree, and whisk with a spatula until homogeneous.

* If you use fresh raspberries, then rub it through a sieve.

• Mix the cocoa and sugar in a thick-bottomed pan.
• Add the milk, mix, and start cooking over a low heat.
• Keep stirring until the sugar dissolves completely.
• At the end, add the butter, and mix until homogeneous.

* You may add some more milk if you think that the glaze is not liquid enough.

• Divide the cake layers in two. As a result, you should have two light layers and two chocolate ones.
• Start assembling the dessert in a square frame mold.
• Place a chocolate layer first.
• Cover it with raspberry confit.
• Cover the confit with cling film, and put the frame in the freezer to stabilize.
• Remove the frozen dessert from the mold, and keep assembling.
• Divide the cream in two parts.
• Put a light cake layer, and cover it with the cream.
• Put the chocolate cake layer with confit on top.
• Next, cover it with the second half of the cream.
• Finally, put the last light cake layer on top.
• Wrap it all with cling film, and leave the dessert at room temperature for a couple of hours.
• Then, put it in the fridge for an hour.
• Cook the glaze, and cover the finished dessert with it.
• When the glaze sets completely, cut the whole cake into shortcakes of the desired size.