Sloe mousse cake

Ingredients for 1 servings:

• 5 eggs, separated
• 50 ml water and 1 pinch of salt
• 125 g honey or sugar
• 175 g buckwheat, ground
• 1 packet of baking powder
• 1.2 kg sloes, makes about 600 ml sloe jam
• 500 g yogurt
• 200 g cream
• 2 packs of cream stiffener
• 1 jar liqueur (sloe gin or cassis)
• 14 sheets of gelatin
• 150 g sugar
• 2 cups of cream
• 1 pack of cake glaze
• 2 packs of cream stiffener

Instructions

Working time approx. 3 hours; Rest time approx. 12 hours; Total time approx. 15 hours

Wash the collected sloes thoroughly, removing the stalks, and freeze the fruit overnight. Place the thawed sloes in a large pot, cover with water, bring to a boil, and simmer gently for about 2.5 hours. Strain the sloes through a sieve, reserving the thick sloe purée. Grease a springform pan and line it with baking paper. Beat the egg whites with 50 ml of water until stiff peaks form, adding a pinch of salt. Stir in 60 g of honey or sugar. Beat 65 g of honey or sugar with the egg yolk until frothy. Mix the buckwheat flour well with the baking powder. Fold the egg whites into the egg yolk mixture, then fold in the buckwheat and baking powder mixture. Bake in a preheated oven at 200°C for 25-30 minutes, uncovering the base about halfway through the baking time. Remove the baked base from the pan and let it cool. Mix the sloe purée well with 150 g of sugar. Soak the gelatin. Stir the yogurt into the puree, dissolve the gelatine according to the instructions and stir in. When the puree starts to set, whip 200g of cream with 2 sachets of cream stiffener until stiff and fold in. Cut the base in half, place the bottom layer on a cake plate and place a cake ring around it. Drizzle the base with the liqueur, spread half of the sloe mousse on it, place the second layer on top, drizzle with more liqueur, pour in the remaining mousse and put the lid on. Place the cake in the refrigerator overnight. Carefully remove the cake ring and put it back on. Whip 2 tubs of cream with 2 sachets of cream stiffener until stiff and spread on the cake lid, reserving a little for the edge of the cake. Prepare the glaze according to the instructions and carefully spread it over the cream. Place in the refrigerator and let it cool completely. Remove the cake ring, decorate the edge of the cake with the remaining cream and pipe a few dollops of cream onto the cake. This cake is very time-consuming to prepare. You should allow two to three days for it, but the effort is worth it. It tastes very good.