Cinnamon – Chocolate – Mousse – Cake

This cake is for a 28cm form

Beat the butter, powdered sugar and 2 teaspoons of cinnamon until frothy

3 Separate the eggs, stir the yolks into the butter and beat the 3 egg whites and the pinch of salt into an egg white

Then carefully fold the flour and egg whites into the mixture

Fill the dough for the base into the springform pan and bake in the oven preheated to 180 degrees for about 15 minutes. Then let cool in the mold.

Soak gelatine in cold water for about 3 minutes. Whip the cream. Melt the chocolate pieces over the hot water bath

In a stainless steel bowl, whip the remaining egg with 2 tablespoons of water in a water bath until stiff and frothy and dissolve the squeezed gelatine in the warm egg foam. Mix the liquid chocolate with the 3 teaspoons of cinnamon and add to the cream, allow the cream to cool slightly. Then carefully fold in the whipped cream

Spread the mousse on the cake base and place in the fridge for about 4 hours

Before serving, put the meringue in a cooling bag and, depending on your taste, crumble it more coarsely or finely and sprinkle it over the cake. If you like, you can sprinkle chocolate powder over it