Tricolore cake

Ingredients for 1 servings:

• 250 g white chocolate
• 75 g butter
• 5 eggs
• 50 g sugar
• 75 g flour
• 50 g ground almonds
• 650 g cream
• 100 g dark chocolate
• 8 sheets of gelatin
• 100 g chocolate, whole milk
• 2 egg yolks
• 2 passion fruits
• 150 ml passion fruit juice

Instructions

Working time approx. 2 hours; Rest time approx. 4 hours; Total time approx. 6 hours

A bit time-consuming, but worth it! For 18 pieces

Preheat oven to 180°C. Line a baking sheet with paper and place a cake ring on it. For the base, melt 100g of white chocolate. Beat butter until light and fluffy. Separate 3 eggs and stir the egg yolks into the melted chocolate with the butter. Beat the egg whites with the sugar until stiff peaks and fold into the chocolate mixture along with the flour and almonds. Smooth the batter in the cake ring and bake in the oven for about 12 minutes until golden brown. Let the cake base cool in the ring. For the dark layer, beat 200g of cream until stiff peaks. Melt dark chocolate. Soak 1 sheet of gelatine in cold water for 5 minutes. Beat 1 egg with 2 tablespoons of water over a hot water bath until light and fluffy, dissolve the gelatine in it, and stir in the melted chocolate. Remove the bowl from the water bath and fold in the whipped cream. Pour the dark mousse into the cake ring onto the baked base and place in the freezer for 40 minutes. For the milk layer, whip 200g of cream until stiff. Melt the milk chocolate and soften 2 sheets of gelatin. Beat the remaining egg with 2 tablespoons of water over a hot water bath until frothy, dissolve the gelatin in it, and stir in the melted chocolate. Remove the bowl from the water bath and fold in the whipped cream. Pour the milk mousse onto the dark mousse and place in the freezer for 30 minutes. For the white layer, whip the remaining cream until stiff and melt the remaining white chocolate. Soak 3 sheets of gelatin. Beat the egg yolk with 2 tablespoons of water over a hot water bath until frothy, dissolve the gelatin in it, and stir in the melted chocolate. Remove the bowl from the water bath and fold in the whipped cream. Spread the mousse over the milk mousse and place in the freezer for 30 minutes. For the jelly, halve the passion fruit, scrape out the excess liquid, and heat with the passion fruit juice. Soften the remaining gelatin and dissolve it in the hot juice. Let it cool slightly and spread it over the white mousse. Chill the cake for 2 hours, then serve.