Mix the ingredients for the sponge cake (flour,eggs,sugar,cocoa, coffee, milk and raisins and baking powder) with a mixing machine until creamy but not too liquid.
Take some butter and butter up the inside of the cake shape that you will use for baking the sponge cake. (I used a circular shape which you can take the bottom off,and its metal. But silicone is good too)
Pour the raw sponge cake "pasta" into the baking shape and bake it in the oven till the fork comes out clean, on 200 degrees celsius.
When the sponge cake is ready let it cool and cut off the bump from the top to get the lower part of the cake.
Cut this big spongy part in two parts vertically and cream the lower part with ananas jam and then put the mix of tiramisu und chocolate mousse on it and pur back the top part.
Next melt the black choco with butter and cover the bottom part of the cake with it carefully.
Now put aluminium foil into a rounded pot (which is smaller then the cake shape) and scrumble the previously cut off sponge cake in the pot. Put melted butter on it and ananas jam and mix well.
Now push this mixture as hard as you can in the pot so it takes the shape of it. This is how we made the smaller cake on top
Cover this smaller cake with a thin layer of white fondant and put it on top of the big cake.
Now mix the purple food paint with a hangful of white fondant and create the flowers for decoration from it. Also make white flower fondants.
Next we create the red gelatine roses. One little bag of dry dust gelatine is mixed with 4 tbs water and 4 tsp sugar and heated up. Mix it well while its hot n put it in the silicone rose shapes then to the fridge. Decorate the cake with it when ready
Decorate with fresh blueberries and red currants. Ready!!!
