White chocolate mousse cake with raspberry filling

Ingredients for 1 servings:

• 2 eggs, separated
• 2 tbsp water
• 60 g sugar
• ½ packet of vanilla sugar
• 30 g flour
• 30 g cornstarch
• ½ tsp baking powder
• 600 g raspberries, fresh or frozen
• 200 g puree (raspberry puree)
• 50 g sugar
• 7 g agartine
• 4 eggs, the yolks of which
• 3 sheets of gelatin, up to 4 sheets
• 200 g white chocolate coating
• 4 tbsp crème de cacao, white
• 1 tbsp sugar, or to taste
• 400 g whipped cream, well chilled
• 200 g puree (raspberry puree)
• 100 ml water or raspberry juice
• 50 g sugar
• 2 tbsp raspberry liqueur
• 7 g agartine
• Powdered sugar, for sprinkling

Instructions

Working time approx. 1 hour 30 minutes; Rest time approx. 12 hours; Total time approx. 13 hours 30 minutes

very refreshing, for a 20-piece form

For the sponge cake, separate the eggs. Beat the egg whites with a pinch of salt until stiff peaks form. Beat the egg yolks with the water, sugar, and vanilla sugar until frothy. Mix the flour, cornstarch, and baking powder well, sift it onto the egg mixture, and carefully fold in the beaten egg whites. Pour the batter into a 20cm diameter springform pan that has been greased and lined with baking paper. Smooth the surface. Bake in a preheated oven at 180°C (top/bottom heat) for 12 to 15 minutes until golden brown. Turn the sponge cake out onto a wire rack, remove the baking paper, and allow to cool. Cut the cooled cake base in half horizontally. Place the bottom layer back into the cake tin and enclose it with a cake ring or the cleaned rim of the springform pan. Wrap the second sponge cake half in cling film and set aside (you will need it later). For the raspberry puree, slowly bring fresh or frozen raspberries to a boil while stirring, puree, and then pass them through a sieve in batches, scraping off any excess pulp from the bottom of the sieve with a spoon (yields approx. 400g raspberry puree). For the raspberry filling, combine 200g raspberry puree with the sugar and agartine in a saucepan. Bring to a boil, stirring constantly, and simmer for 2 minutes. Remove the pan from the heat. Line a round dish, approximately 18cm in diameter, with cling film. Pour the raspberry filling into the dish, allow to cool, and then freeze slightly. For the mousse, chop the chocolate and melt it in a warm water bath. Soak the gelatin in cold water for 10 minutes. Whisk the egg yolks with the sugar and whisk over a hot water bath until thick and creamy. Stir the well-squeezed gelatin into the egg custard. Stir in the chocolate coating and crème de cacao and chill the mixture. Whip the well-chilled cream until stiff. When the mixture begins to set, loosely fold in the stiffly whipped cream. Spread half of the mousse on the sponge base, then place the slightly frozen raspberry filling on top, cover with the remaining mousse, smooth it out, and leave to set in the refrigerator overnight. For the raspberry jelly, mix 200g of raspberry puree with the water, sugar, raspberry brandy, and agartine, stir constantly, and bring to a boil, then simmer for 2 minutes. Remove the pan from the heat and stir slowly while still cold. As soon as the icing thickens and begins to set, carefully pour it slowly over a spoon onto the chocolate mousse. Gently swirl the cake back and forth to spread the icing evenly. Chill for another 2 to 3 hours. Then remove from the pan. Cut out any shapes you like from the second sponge cake half using a cookie cutter, sprinkle with icing sugar and decorate the cake with them.