Yummy Iceland: Lakkrísterta með hindberjum

Liquorice cake with raspberries

The recipe here is for a small but rich raspberry licorice cake. Wonderfully fruity, wonderfully chocolaty and with a distinct licorice taste! Yes, I know, not everyone loves licorice, even in our family - but those who do like licorice found this cake very tasty!

By the way, I have my husband to thank for the bag with the licorice balls:

On one of the last flights to Iceland something went wrong on the way to Germany, the plane had technical problems or a suspected defect, but in any case it only left Keflavík with a long delay. However, there were meal vouchers for the waiting time at the airport, and because despite a generous breakfast and delicious pizza for lunch there was still plenty of voucher left, my husband then used the rest for Opal schnapps and chocolate licorice.

I then used one of the bags of licorice balls (130 g) for this cake: about 30 g went into the melted chocolate cream, I then cut about 12 balls in half and used them for decoration. There were still a few balls left over to snack on...

Ingredients for the floors

2 eggs

180 g sugar

100 g melted butter

100 g wheat flour

2 Tbsp baking cocoa

1 pinch of ground vanilla

100 g raspberries

Ingredients for the cream

1 Tbsp butter

120 g chocolate with licorice

30 g licorice balls

100 g cream cheese

3 Tbsp powdered sugar

Ingredients for the decoration

150 ml mascarpone

200 g cream cheese

100 ml whipping cream

80 g powdered sugar

25 g raspberries

30 g dark chocolate

Liquorice balls

Preparation

Preheat the oven to 350 °F (180 °C) upper/lower heat.

Mix the eggs and sugar in a bowl until frothy.

Add the melted butter and stir.

Add the flour, baking cocoa and ground vanilla and work into a smooth dough.

Add another 100 g of fresh raspberries to the dough and stir in briefly.

Line a springform pan (approx. 20 cm) with baking paper, pour the dough into it, smooth it out and bake in the preheated oven for about 20 minutes (stick test!).

Take the cake out of the oven and let it cool thoroughly.

Meanwhile, for the cream, melt the butter and chocolate in a saucepan.

Remove the pan from the heat and stir in the cream cheese and powdered sugar until you have a nice, smooth cream.

Let the filling cool in the refrigerator.

Then cut the cooled cake in half to create two layers and spread the chocolate cream on the bottom cake board.

Place the top cake layer on top.

For the decoration, whip the cream until stiff.

In a second bowl, mix the mascarpone with the cream cheese, powdered sugar and the remaining fresh raspberries and finally carefully fold in the stiffly whipped cream.

Cover the cake completely with the raspberry cream - if you like, you can also fill a cake piping with cream for decoration and set it aside before covering the cake with the cream.