- 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.