Sponge Cake with Berry Mousse and White Chocolate
Cake
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Cook Time
3 h
Difficulty
Medium
Prep Time
60 Min
Description
This sponge cake with berry mousse and white chocolate is a festive dessert that is both fruity and creamy. The airy sponge cake base is combined with a light berry mousse made with white chocolate. Preparation takes about 3 hours, including baking and cooling times. The recipe is ideal for birthdays or other special occasions and makes a cake for several servings.
Ingredients (14 ingredients)
-
6 Stück Eggs (size L, room temperature)
-
180 g Sugar
-
150 g Flour (type 000/wheat flour)
-
30 g Cornstarch
-
1 TL Vanilla paste
-
1 TL Grated orange zest
-
1 TL Orange extract
-
1 Prise Salt
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350 g Berry puree (from frozen berries)
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120 g White chocolate (with cocoa butter)
-
7 g Gelatine (3.5 sheets or about 1.25 packets)
-
35 ml Cold water (for soaking the gelatine)
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250 ml Whipping cream (min. 30% fat, very cold)
-
1 TL Lemon juice (optional)
Preparation (19 steps)
Preheat oven
Preheat the oven to 170°C top/bottom heat.
Separate eggs
Separate the 6 eggs (size L, room temperature). Collect the egg whites and yolks in separate bowls.
Whisk egg whites until stiff
Place the egg whites and 1 pinch of salt in the mixing bowl and whisk with the butterfly attachment for 3 min/speed 3.5 until stiff.
Add sugar
While whisking, gradually add 180g sugar through the lid opening and continue whisking for another 2 min/speed 3.5 with the butterfly attachment until a firm, glossy meringue forms.
Transfer meringue
Transfer the meringue to a separate bowl and clean the mixing bowl.
Stir in egg yolks, vanilla, orange zest and orange extract
Place the egg yolks in a bowl and carefully fold them under the meringue one after the other. Add 1 tsp vanilla paste, 1 tsp grated orange zest and 1 tsp orange extract and carefully fold in.
Mix flour and starch and fold in
Mix 150g flour (type 000/wheat flour) and 30g cornstarch in a separate bowl and sieve. Carefully fold the flour mixture into the egg yolk mixture (with a spatula or the mixer on the lowest setting).
Fold in meringue
Carefully fold the meringue into the flour-egg yolk mixture.
Bake cake
Fill the mixture into a baking pan lined with baking paper (24x24 cm or 26 cm diameter) and bake in the preheated oven for 30–35 minutes (do a toothpick test).
Let the sponge cake cool
Let the sponge cake cool completely on a wire rack.
Prepare berry puree
Place 350g berry puree (from frozen berries) with a little sugar (max. 20–30g sugar if the berries are very sour) in the mixing bowl and bring to a boil for 5 min/100°C/speed 1.
Soak gelatine
Soak 7g gelatine (3.5 sheets or about 1.25 packets) in 35ml cold water for 5–10 minutes.
Heat berry puree
Heat the berry puree in the mixing bowl to 70–80°C (do not let it boil!). 3 min/75°C/speed 1
Dissolve gelatine
Add the soaked gelatine to the hot berry puree in the mixing bowl and stir for 30 sec/speed 2 until it is completely dissolved.
Create emulsion
Pour the hot puree over 120g chopped white chocolate (with cocoa butter). Wait 30 seconds. Emulsify with an immersion blender (hold it slightly at an angle to avoid stirring in air).
Cool emulsion
Let the emulsion cool to 30–32°C.
Whisk cream until semi-stiff
Whisk 250ml whipping cream (min. 30% fat, very cold) with the butterfly attachment for 2 min/speed 3 until semi-stiff (soft, not firm).
Finish mousse
Carefully fold the emulsion into the cream in 2–3 portions with a spatula or the hand mixer on the lowest setting.
Assemble cake
Spread the berry mousse over the cooled sponge cake and decorate as desired. Refrigerate the cake for at least 2 hours before serving.
Finished cooking? Great! 🎉
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Allergens
- Wheat
- Eggs
- Milk
- Soy lecithin (in chocolate)
- Sulphites (in gelatine)
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