German Mole Cake
For the Dough:
all purpose flour
For the Filling:
whipped cream stabilizer*
(or 1 tsp. confectioner’s sugar or cornstarch)
Preheat the oven to 400°F/200°C (convection oven 350°F/180°C) . Grease the baking tin. Take the raspberries out of the freezer and place on the counter to defrost.
Whisk butter and sugar until fluffy. Mix in the eggs one at a time. Set aside.
In a separate bowl, combine the ground almonds, flour, cocoa, and baking powder.
Add the dry mixture to the wet mixture, and stir to combine.
Pour into the baking tin and bake in the middle of the oven for 30 minutes. Cool on a wire rack.
Now it’s all about “digging out” your cake: Carve it out with a spoon until there are about ¾ inches left at the bottom and edges. Set the crumbles aside.
Whip the cream and gradually add the confectioner’s sugar and vanilla powder (as well as the cream stiffener, if the cake is not going to be consumed that day).
Drain the defrosted raspberries in a colander. Peel and slice the banana and distribute the slices evenly with the raspberries on the bottom of the hollowed out cake.
Place the whipped cream on top of the fruit, with a peak in the middle. Sprinkle the crumbles evenly on top of the cream so it looks like a molehill on your table. Chill the cake until ready to serve.