Harlequin cake

Ingredients for 1 servings:

• ½ vanilla pod(s) (or 1 vanilla sugar)
• 130 ml milk
• 330 ml whipped cream
• 6 egg yolks
• 110 g sugar
• 4 eggs, 2 of them separated
• 120 g sugar, (100 + 20 g)
• 30 g flour, sifted
• 25 g cocoa powder
• Chocolate Mousse:
• 150 g chocolate, 70%
• 300 ml whipped cream
• 50 ml water, for watering and
• 60 g sugar and
• 1 tbsp rum
• Cocoa powder
• powdered sugar

Instructions

Working time approx. 2 hours; Rest time approx. 12 hours; Total time approx. 14 hours

delicate taste of chocolate sponge cake, crème brûlée and chocolate mousse

Preheat oven to 120 degrees Celsius (fan). Crème brûlée: Beat the egg yolks with the sugar until frothy. Heat the milk, cream, and scraped vanilla pod. When the mixture begins to boil, remove from the heat and pour it (without the pod) over the egg yolk foam, stirring thoroughly. Pour the cream through a sieve (important) onto a greased 30 cm x 40 cm baking sheet and bake in the oven until the cream has completely set (about 45 minutes). Test: when the baking sheet is no longer level, the center of the cream should not slip (at first, the top layer will set, but the cream underneath will still be liquid). Tip: Since the crème brûlée mixture is very liquid, fill the mold close to the oven and transport it very carefully until it is in the oven. If using silicone molds, place them on a solid baking sheet first. Remove the finished cream from the oven, let it cool, then freeze for 2 hours. In the meantime, prepare the chocolate sponge cake and chocolate mousse. Preheat oven to 200 degrees Celsius. Chocolate sponge cake: Beat 2 egg whites with 20g of sugar until stiff peaks form. Beat 2 whole eggs and 2 egg yolks with 100g of sugar in a double boiler until frothy, until slightly warmer than body temperature (about 40 degrees Celsius). Remove from the boiler and continue beating until almost tripled in volume. Sift the flour and cocoa powder, mix well, and fold into the egg yolk mixture using a spatula (or a wooden spoon with a hole in the center). Carefully fold in 1/5 of the beaten egg whites, then fold in the remaining 4/5 of the egg whites. Spread the batter onto a greased (30 cm x 40 cm) baking sheet and bake at 200°C (top and bottom heat) for 10-12 minutes. Remove from the oven and let cool. Chocolate mousse: Whip the cream until almost stiff (but not too stiff). Melt the chocolate (in a double boiler or in the microwave) (heat to ~45°C). First, add a third of the cream (important) and mix quickly with a whisk, then carefully fold in the rest of the cream. Rum mousse: For the mousse, bring the water and sugar to a boil; remove from the heat and mix well. Once cooled, add the rum to prevent the alcohol from evaporating. ASSEMBLY: Cut the cooled base and the frozen mousse in half along the longer side to create two equal-sized sheets (approx. 30 x 20 cm). Place a chocolate sponge on a plate and brush with the rum mousse. Carefully invert a frozen crème brûlée onto the chocolate sponge. Spread half of the chocolate mousse on top (approx. 1 cm thick). Repeat with the remaining pieces. Dust with cocoa powder. Place the cake in the freezer for 2 hours, then refrigerate for at least 6 hours or overnight. Decorate with powdered sugar before serving.