Marbled mousse cake

COOK TIME
90 mins

TOTAL TIME
90 mins

Ingredients

Directions

1. 1

   Separate two eggs. Beat the egg whites and 3 tablespoons of cold water until stiff, adding 75 g of sugar. Add the egg yolks one after the other and fold in well. Mix flour, cornstarch, cocoa and baking powder, sieve onto the egg foam and fold in carefully. Line the bottom of a springform pan (26 cm Ø) with baking paper. Pour in the sponge mixture and smooth it down. Bake in the preheated oven (electric cooker: 175 °C/ convection oven: not suitable/ gas: level 2) for 20-25 minutes. Let the sponge cake cool down in the tin on a cake rack. For the mousse, soak gelatine in cold water.

2. 2

   Coarsely chop the white couverture and chocolate and melt separately on a hot water bath. Leave to cool a little. For the dark mousse, separate 2 eggs and chill the egg whites. Whip 200 g cream until stiff and put in a cool place. Whip 4 egg yolks and 25 g sugar until thick and creamy. Add chocolate bit by bit and stir in. Fold in the cream. Beat 2 egg whites until stiff and fold in. Put the mousse in a cool place. For the white mousse, separate 2 eggs and also put the egg whites in a cool place. Whip 200 g cream until stiff and put in a cool place. Whip the egg yolks, 15 g sugar and vanillin sugar until thick and creamy. Squeeze out the gelatine, dissolve and stir into the lukewarm, white chocolate coating. Then immediately stir the couverture into the egg yolk cream and carefully fold in the cream. Whip the egg whites until stiff and fold into the mousse. Roughly chop the dark couverture and melt in a hot water bath. Remove the sponge cake from the tin, remove the baking paper and place a cake ring around the base.

3. 3

   Put the mousse in a cool place. For the white mousse, separate 2 eggs and also put the egg whites in a cool place. Whip 200 g cream until stiff and put in a cool place. Whip the egg yolks, 15 g sugar and vanillin sugar until thick and creamy. Squeeze out the gelatine, dissolve and stir into the lukewarm, white chocolate coating. Then immediately stir the couverture into the egg yolk cream and carefully fold in the cream. Whip the egg whites until stiff and fold into the mousse. Roughly chop the dark couverture and melt in a hot water bath. Remove the sponge cake from the tin, remove the baking paper and place a cake ring around the base. Spread a thin layer of approx. 2/3 of the liquid chocolate coating on the base and add 2 layers of white and dark mousse to each layer. Use a fork to marble the cake and chill it for at least 6 hours. In the meantime cut out small fir trees from chocolate bars with a warmed, small cookie cutter. Peel small rolls from one white and one milk chocolate with a peeler. Heat the rest of the dark chocolate coating and put it in a piping bag. Cut off a small corner. Remove the cake from the cake ring and decorate the edge with chocolate strips. Cover cake with fir trees and sprinkle with chocolate rolls

4. 4

   Spread a thin layer of approx. 2/3 of the liquid chocolate coating on the base and add 2 layers of white and dark mousse to each layer. Use a fork to marble the cake and chill it for at least 6 hours. In the meantime cut out small fir trees from chocolate bars with a warmed, small cookie cutter. Peel small rolls from one white and one milk chocolate with a peeler. Heat the rest of the dark chocolate coating and put it in a piping bag. Cut off a small corner. Remove the cake from the cake ring and decorate the edge with chocolate strips. Cover cake with fir trees and sprinkle with chocolate rolls

Nutrition Facts

KCAL
320 kcal

CARBS
27 g

FATS
20 g

PROTEINS
7 g