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Chocolate biscuit:
60 g flour
20 g cacao
3 eggs
90 g granulated sugar
1/2 sachet vanilla sugar
1 tablespoon oil

raspberry cream:
6 leaves gelatine
150 g fresh raspberries
100 g granulated sugar
1 teaspoon lemon juice
250 g yoghurt
250 ml whipping cream

decoration:
400 g fresh raspberries
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Preheat oven to 180° C. Grease the bottom of the tin (Ø approx. 24 cm) and sprinkle with flour.
Sift flour and cacao together; whisk eggs with pinch of salt, granulated and vanilla sugar over simmering water (mixture must gain volume) until creamy and fluffy. Take the mixture from the heat and beat it further until it has cooled.
Now fold the flour-cacao mixture and the oil into it. Fill it into the tin and bake it for about 15 minutes. Leave the cake in the tin until it is cold.
Split the cake in half.
Soak gelatine in cold water. Wash raspberries and together with granulated sugar and lemon juice bring them to a short boil.
Heat 1 teaspoon water and dissolve gelatine in it. Now stir the gelatine into the raspberries.
Fill the yoghurt in a bowl and add the berry mixture. Beat the whipping cream to stiff peaks and softly fold it under the mixture.
Put one half of the cake in the tin and brush it with the raspberry cream. Now put the second half of the cake onto the cream, brush the rest of the cream on the top and the edges. Decorate the cake with the raspberries and put it into the fridge for at least 5 hours. Then take the cake out of the tin.