How to cook
Prepare the cream by mixing all the products for it well. Leave it in the refrigerator while the cake layer bakes. Beat all products for the layer successively. Pour the mixture into a tray with baking paper and bake in a moderate oven until ready. After baking, cut the layer into 3 parts.
Take first layer, top it with caramelized syrup (I used raspberry compote), smear it with cream and arrange the raspberries on top (fresh or frozen, depending on the season). Place the second layer, place cream and raspberries. Do the same with the third.
To finish the cake, sprinkle it with plenty of raspberries (I added blackberries and currants). Then melt the 7 oz (200 g) of chocolate with 1 1/3 tbsp (20 g) butter and a little milk in a water bath and decorate as you wish.
Hopefully you will like it. This is my own recipe, prepared with the fruits I had in the freezer. Bon appetit!