Dreamer

Happy weekend dreamers! How do you plan on spending these days?

I for sure am going to rest a bit. But before that, I’m going to share with you the recipe for the delicious cake I baked for my birthday!

It’s a 3 layers entrement cake. The first layer is a chocolate sponge cake, the second one a berry mousse, and the third one a white chocolate mousse. 

Ingredients

Sponge cake

• 2 eggs
• 1 tbsp all-purpose flour
• 1 tbsp cacao
• 2 tbsp powdered sugar
• 2 tbsp sunflower oil
• 10 g baking powder
• vinegar
• chocolate flakes

Berry mousse

• 2 egg whites
• 2 tbsp powdered sugar
• 200 ml berry puree (I prefer it without seeds)
• 250 ml whipping cream
• 10 g gelatin

White chocolate mousse

• 5 egg whites
• 5 tbsp powdered sugar
• 500 g white chocolate
• 500 ml whipping cream

Now, it’s time for magic!

First of all, we need to choose our baking pans or rings. The sponge cake is the smallest part of the cake so, we’re choosing the smaller form.

First of all, we separate the eggs, whisk the egg whites until they are fluffy, straight could, then add the sugar and mix until we get the meringue mixture. Then, we add the egg yolks and mix them. When they are incorporated, we add the flour and cocoa, sieved, and mix again. It’s time now to add the oil, spoon by spoon, ad incorporate. In a cup, mix the baking powder with a few drops of vinegar and add it to the mixture.

In the end, incorporate chocolate flakes with a spoon. Bake it for about 30 min at 200 C.

For the berry mousse, first of all, you need to whisk the cream and separate, the egg whites, same as before, for meringue, with the sugar. In a cup, add the gelatin and hydrate as the package says. Add the pure, slowly mixing to the whipped cream. When it’s incorporated, add the meringue mixture.

Microwave for 10 seconds the gelatin and incorporate it slowly.

Let the obtained mix chill for about 10-15 min, to see if it starts to gel. If it does, pour the mixture on top of the sponge cake but in a larger ring or pan so it covers it completely, even on the sides! If it doesn’t gel up, add one more gelatin.

For the white chocolate mousse, we prepare the egg whites and whipping cream the same way. The chocolate, we’re melting it on bain-marie. When it’s melted, we add a spoon by spoon, the whipped cream and whisked with sugar egg whites. When everything it’s incorporated, we let the mixture cool, and when it achieves room temperature, but before it gels up. 

We add this mixture, on top of the berry mousse, same as previous, using a larger ring, pan.

And voila!

Here you have your entrement cake! Decor it as you please and enjoy it as much as you want, no guilt!

I left you, several process-pictures and of course the final result for inspiration.

#adreamerlife

Crissu