White mousse cake with cranberries

Ingredients

Directions

1. 1

   Separate 3 eggs and beat egg whites until stiff. Gradually pour in 100 g sugar. Stir in egg yolk. Mix flour, starch, orange fruit and baking powder and fold into egg mixture. Line the bottom of a springform pan (26 cm Ø) with baking paper. Fill in the sponge cake mixture and spread it gingerly. Bake in the preheated oven (electric: 175 °C/ gas: level 2) for about 35 minutes.

2. 2

   Let it cool down a little, remove from the mould and let it cool down. In the meantime, soak gelatine in cold water. Coarsely chop the couverture and melt it on the not too hot water bath. Whip 500 g cream until stiff and put in a cool place. Separate 3 eggs and put the egg whites in a cool place. Beat 2 eggs, 3 egg yolks and 2 tablespoons of sugar in a hot water bath until foamy. Remove from heat. Squeeze the gelatine well and dissolve in the hot egg mixture. Stir in the chocolate coating drop by drop. Beat the egg whites with the whisk of the hand mixer until stiff and gradually add the remaining sugar. Fold the egg whites first, then the cream into the chocolate mixture. Cut the cake base in half crosswise and spread the two halves with cranberry compote. Stretch a cake ring around the lower cake base and spread about 2/3 of the mousse on top.

3. 3

   Remove from heat. Squeeze the gelatine well and dissolve in the hot egg mixture. Stir in the chocolate coating drop by drop. Beat the egg whites with the whisk of the hand mixer until stiff and gradually add the remaining sugar. Fold the egg whites first, then the cream into the chocolate mixture. Cut the cake base in half crosswise and spread the two halves with cranberry compote. Stretch a cake ring around the lower cake base and spread about 2/3 of the mousse on top. Place the second cake base on top and chill for 2-3 hours. Leave the rest of the mousse to stand at room temperature. Remove the cake ring and spread the cake with the remaining mousse. Place in the refrigerator for about 1 hour. Whip the rest of the cream until stiff, put it into a piping bag with a perforated spout and squirt about 16 tuffs onto the cake. Drain the cranberries and decorate the cake with them

4. 4

   Place the second cake base on top and chill for 2-3 hours. Leave the rest of the mousse to stand at room temperature. Remove the cake ring and spread the cake with the remaining mousse. Place in the refrigerator for about 1 hour. Whip the rest of the cream until stiff, put it into a piping bag with a perforated spout and squirt about 16 tuffs onto the cake. Drain the cranberries and decorate the cake with them