Delicious cake with sponge cakes stuffed with profiteroles and raspberry mousse.
Ingredients: egg, salt, vanilla sugar, sugar, vegetable oil, milk, flour, baking powder, For mousse: gelatin, strawberry puree, water, juice of 1/2 lemon, sugar, cream 33%, vanilla sugar, Greek yogurt, For the layer:, small profiterolec
Cooking method:
To prepare a biscuit, send the eggs to the mixer bowl, beat them with sugar and vanilla sugar (about five minutes) into a fluffy mass. Then add milk, vegetable oil and mix. Then add the sifted flour with baking powder. Mix again. The dough is ready.
We spread the dough in a form with a diameter of 22 cm covered with parchment and send it to the oven preheated to 180 degrees for 35 minutes. After the time has elapsed, check the readiness of the biscuit with a wooden skewer. We take out the finished biscuit from the oven and remove it from the mold. We send to cool on the wire rack. Then wrap in cling film and send to the refrigerator to stabilize. Before assembling the cake, cut the biscuit into two cakes.
To prepare the mousse, we take 10 g of gelatin, pour 5 tablespoons of water and send it to swell. In 100 g of mashed strawberry puree, add 50 g of water, 100 g of sugar, juice of 1/2 lemon. We send the mass to the fire and bring to a boil, stirring constantly with a whisk.
Remove from heat, add swollen gelatin, mix thoroughly and cool to room temperature. Beat cold cream with vanilla sugar until soft peaks, add yogurt and mix, then combine with strawberry-gelatin mass.
Let's start assembling the cake. We put the cake on a plate, wrap it with acetate tape and clamp it with a detachable ring. On top of the cake distributes a little mousse, level it. Then we put the finished profiteroles (how to cook them, see my page), pour the remaining mousse and cover with the second cake. We put the cake in the refrigerator for 4 hours to stabilize. After the time has elapsed, remove the cake from the mold, remove the acetate film and decorate the cake as you wish.