Ingredients
Sponge:
- 30 gram Flour wheat / Flour
- 1 piece Chicken egg
- 30 gram Sugar
- 5 gram Cocoa powder
- 5 gram Butter
- 1/2 teaspoon Vanilla essence
Mousse:
- 100 gram Cream
- 120 gram Fruit puree raspberry
- 20 gram Sugar
- 2 gram Gelatin (sheet)
Instructions
- First, prepare a sponge cake. Break an egg into a bowl and beat a little with a mixer.
- Add sugar.
- Whisk into a light mass.
- Sift the flour and cocoa powder into a bowl.
- Stir with a spatula.
- Melt the butter and add to the bowl. Add vanilla extract.
- Stir with a spatula.
- Cover the baking tray with parchment. Put the dough on the parchment. Bake the sponge cake in the oven for 20-25 minutes at 165 ℃.
- Cool the finished sponge cake. Cut four circles with a diameter of 6 cm from the sponge cake using a ring shape.
- Now let's move on to making mousse. Soak the gelatin in cold water.
- Put 100g of raspberry puree in the microwave and heat it up.
- Squeeze the gelatin and add it to the heated puree. Stir until the gelatin is completely dissolved.
- Pour the cream into a bowl and add the sugar.
- Beat with a mixer to steady peaks.
- Add the raspberry puree.
- Stir until a uniform color is obtained.
- Silicone molds for mousse cakes with a diameter of 6 cm fill with raspberry mousse, retreating from the edge of 2 cm.
- Top with the remaining raspberry puree.
- Top with the remaining mousse.
- Cover the top with a sponge cake and press it lightly. Put the cakes in the refrigerator for 2-3 hours.
- Remove the finished cakes from the molds.
- If desired, cakes can be decorated with a relief pattern using a knife. Enjoy.