Chocolate raspberry mousse cake with sponge cake base

Ingredients

Directions

1. 1

   Defrost raspberries, except some for decoration, at room temperature in 2-3 hours. Line a baking tray with baking paper and draw 2 circles of approx. 19 cm Ø (depending on the size of the baking tray) on it. Separate 2 eggs. Beat the egg white and 1 tablespoon of cold water until stiff. Finally, pour in 60 g sugar and vanillin sugar. Add egg yolk and fold in. Mix flour, cornstarch and baking powder, sieve onto the egg foam and fold in carefully. Pour the mixture into a piping bag with a large perforated spout.

2. 2

   Spray the dough in strips into the circles marked. Bake in the preheated oven (electric oven: 200 °C/ gas: level 3) for 10-12 minutes. Turn out the cake onto a tea towel sprinkled with sugar and remove the baking paper. Allow the cake to cool. Soak the gelatine in cold water. Coarsely chop 200 g of chocolate coating and melt on a hot water bath. Puree the raspberries and pass through a sieve. Separate remaining eggs. Cream the egg yolks and the rest of the sugar. Squeeze out the gelatine, dissolve and mix with the raspberry puree. Stir to the egg yolk mixture, then slowly add liquid chocolate while stirring. Whip cream and egg white separately until stiff. First fold the cream, then the beaten egg white into the cream. Place a cake ring around one of the bases. Add the cream and smooth it down.

3. 3

   Cream the egg yolks and the rest of the sugar. Squeeze out the gelatine, dissolve and mix with the raspberry puree. Stir to the egg yolk mixture, then slowly add liquid chocolate while stirring. Whip cream and egg white separately until stiff. First fold the cream, then the beaten egg white into the cream. Place a cake ring around one of the bases. Add the cream and smooth it down. Cover with the second cake layer and put the cake in a cool place for about 4 hours. In the meantime, melt the remaining chocolate coating on a hot water bath and spread it on a porcelain or marble board. Place in a cool place, then use a spatula to form rolls. Put in a cool place. Defrost the rest of the raspberries. Remove the cake from the cake ring, arrange on a plate and decorate with physalis, raspberries and chocolate rolls. Dust with icing sugar. Makes about 10 pieces

4. 4

   Cover with the second cake layer and put the cake in a cool place for about 4 hours. In the meantime, melt the remaining chocolate coating on a hot water bath and spread it on a porcelain or marble board. Place in a cool place, then use a spatula to form rolls. Put in a cool place. Defrost the rest of the raspberries. Remove the cake from the cake ring, arrange on a plate and decorate with physalis, raspberries and chocolate rolls. Dust with icing sugar. Makes about 10 pieces