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1
First, bake the sponge cake.
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2
If you are making it to be 18 cm in diameter when the cake is done, use a 15 cm in diameter cake pan.
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3
If you want to make it to be 15 cm in diameter when it is done, use a 12 cm in diameter cake pan to bake the sponge.
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4
Pour the sponge cake dough into the 15 cm in diameter cake pan.
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Bake in 160C oven for 20 minutes.
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6
This is just a guide, so use a bamboo skewer, stick it through the sponge cake and if it comes out clean, then it is ready.
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Let it cool.
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8
When the sponge cake has cooled down, slice into 2 halves about 1.5 cm thick.
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9
You can freeze the remaining sponge.
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10
Bake the biscuits.
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11
Add one pinch of salt to the whisked egg white and beat with a whisk until it becomes white.
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12
Add granulated sugar in 2 to 3 portions and whip up a stiff meringue.
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13
If the meringue is soft, you won't be able to squeeze it out later, so whip it up stiffly.
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14
Add egg yolk to the meringue in one go and mix with a whisk.
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15
Then add well sifted cake flour.
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Mix as if scooping the mixture up from the bottom of the bowl using a spatula.
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Mix until the flour disappears.
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Pour the mixture in a pastry bag with a 1.3 cm round tip.
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19
Squeeze out the mixture in lines that are 2 cm wide and 6cm long to place on the sides of the cake.
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20
Put powdered sugar in a tea strainer and sprinkle it on evenly.
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When the powdered sugar disappears after a while, sprinkle a lot on once again.
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22
If you stick the biscuit mixture too close to one another, they will be flat when baked!
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So, leave 2 to 3mm space between each one, then they will have a nice shape when baked.
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24
Bake in a 180C oven for 12 to 15 minutes.
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25
I think you can bake about 3 rows at one time, so stick the ends together in the cake pan when using it for the sides.
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26
Prepare a 18cm in diameter.
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27
If you are making it to be 15 cm in diameter at the end, then use 15 cm in diameter, loose bottom cake pan.
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28
If you don't have a loose bottom cake pan, place a paper on the bottom in a cross.
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Then place a thick paper on the paper so that you can pull it out afterwords.
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30
First, place the biscuit for the sides in the cake pan tightly.
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31
Then put one sponge cake on the bottom.
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32
The cheese mousse is easy.
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33
Add sugar to the egg white and make a meringue in advance.
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34
Whip up heavy cream in another bowl until stiff peaks forms.
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Knead room temperature cream cheese well using a rubber spatula.
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36
Soften gelatin with 1 tablespoon of water.
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Add sugar to the cream cheese and mix with a whisk.
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When they are mixed well, add egg yolk too and mix.
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39
Add gelatin melted over a water bath too and mix.
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40
Mix heavy cream and meringue together gently using a rubber spatula to maintain the airy texture.
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41
Pour half of the cheese mousse mixture into the cake pan lined with biscuit.
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Place the other sponge cake onto the cheese mousse.
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43
Pour the rest of the cheese mousse mixture into the cake pan and let it chill in the refrigerator for 1 to 2 hours to harden.
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44
When the mousse has hardened, decorate with whipped cream and fruits, and then it is ready.
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45
It will have a glossy and beautiful look if you have nappage pastry glaze.
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46
The amount for the biscuit is a little more than enough.
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47
When it is baked, use the ones which are baked nicely.
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48
You can eat the remaining biscuit just as it is or even freeze it.
