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1
Prepare two 18 cm, 1.5 cm thick sponge cakes.
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2
Use your desired cake mold, but if you don't have one, see the next step.
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3
Fold up the corners of a sheet of kitchen parchment paper to make a square sheet a little larger than an 18 cm circlular mold (about 20 cm square).
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4
Make 2.
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5
Combine the eggs and sugar in a bowl and beat while heating over a double boiler.
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6
When the egg mixture becomes warm to the touch, remove from the double boiler and beat until thick.
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7
Add the sifted dry ingredients and mix until no longer powdery.
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8
Drizzle in the melted butter and stir until just combined.
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9
Pour half of the batter into each of the two pans, spreading to an even thickness.
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10
Bake in an oven preheated at 190C for about 12 minutes.
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11
Remove the cooled sponge cakes from the kitchen parchment paper and cut to the same size as the circular mold.
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12
Make the syrup.
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13
Dissolve the sugar into the water, then add the Kirsch once cooled.
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14
Make the mousse.
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15
Chop up the chocolate and melt in a double boiler.
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16
Soak the gelatin in cold water.
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17
Bring the milk to a boil and add the chocolate a little at a time while stirring carefully with a rubber spatula.
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18
Stir in the gelatin while warm to dissolve.
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19
Combine the egg white and sugar in a separate bowl and beat until stiff peaks form to make the meringue.
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20
Add the heavy cream and sugar in a separate bowl and beat until thickened.
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21
Mix 1/3 of it into the cooled Step 9, then mix in the remaining 2/3.
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22
Add Step 11's meringue and mix until evenly combined to complete the mousse.
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23
Put into a pastry bag with a 1~1.2 cm round tip.
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24
Place one layer of the sponge cake into the cake mold or circle and use a brush to coat with half of the syrup.
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25
Lightly squeeze a thin layer of the mouse on top of the syrup.
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26
Line the edge of the cake mold with strawberries cut in half, cut side facing out.
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27
Arrange whole strawberries in the center of the cake.
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28
This time, I used 29 strawberries for an 18 cm cake.
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29
Note: I filled the inside of the cake with strawberries, but you can also leave the very center open if you like, to make cutting easier.
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30
This time, I used a package of strawberries that had 27 small strawberries per pack.
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31
I removed the hulls and cut them all to be 3 cm high.
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32
Fill in all the gaps between the strawberries with the mousse.
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33
Add enough mousse to cover the strawberries, but leave a little bit in the bag for covering the top of the cake.
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34
Top with the other sponge cake layer, crust-side down, and brush with the remaining syrup.
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35
Spread the remaining mousse on top of the sponge cake in a thin layer and smooth the surface with a palette knife.
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36
Chill in the refrigerator for a few hours.
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37
Mix together the nappage (the type that doesn't require adding hot water) and raspberry jam (strained) and spread on the cake's surface to finish.
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38
If making a 15 cm cake, the strawberries will look like this.
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39
I used about 21~22 small strawberries.
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40
No matter how you cut it, it will be full of strawberries.
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41
The white chocolate and tart strawberries work so well together.
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42
The mousse is light, so you can gobble it all up.
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43
If using a 5 cm high circular mold, cut the sponge cake to 1 cm thick.
