Mousse cake with raspberries

A festive cake with tender raspberry mousse. You can do with fresh or frozen raspberries.

For biscuit cake

2 eggs
50 g of sugar
1 packet of vanilla sugar (10 g)
1 pinch of salt
60 g flour
1/4 tsp. disintegrating

For sandwich

120 g of flour
1/2 tsp. baking powder
1 pinch of salt
60 g of soft butter
2 tablespoons Sahara
1 egg yolk
1 packet of vanilla sugar

For a mousse filling

40 g of dark chocolate
600 g fresh or frozen raspberries
125 g of sugar
350 g of natural yogurt
4 tablespoons lemon juice
9 leaves of gelatin (or 15 g of powder)
400 g whipped cream

For decoration

3 tablespoons redcurrant juice (or other transparent)
1 packet of jelly for covering cakes (such as Dr Backer)
2 tablespoons Sahara
50 g of almonds, sliced ​​petals

Remove the plug-in form (28 cm Ø) with oil. Oven to warm up to 180 ° C (with convection up to 160 ° C).

For biscuit, beat eggs with 1 tsp. cold water, add sugar, vanilla sugar, salt and beat until foam. Sift the flour into the egg mixture with the baking powder. Mix. Pour the dough into prepared form. The oven in the preheated oven is 20-25 minutes. Get out, hold a knife along the walls of the mold. Open the shape, cool the cake.

For the sand cake mix all the ingredients, collect the dough in a bowl, wrap in a foil or foil, put in the fridge. Lubricate the bottom of the second mold. Distribute the dough on the bottom of the mold, prick with a fork. The oven at 180 ° C for 12-15 minutes. Open the form, cool slightly.

Melt the chocolate in a water bath or in a microwave. Lubricate melted chocolate sand cake. Put biscuit cake on chocolate. Close the ring shape.

Raspberry, wash. If the frozen - let it gradually drizzle at room temperature, unfreeze only half (decorate more conveniently frozen). Half the berries pass through a sieve (to get rid of the seeds). Add sugar, yogurt and lemon juice to the mashed berries.

Soak gelatin in cold water. When it swells, melt on a warm stove, stirring, or in a water bath. Do not boil. Add in raspberry puree, put in refrigerator.

Whip the cream until a firm foam. When the raspberry cream starts to set, add the cream, gently stir. Transfer to a biscuit in a uniform, level. After a few minutes, decompose the remaining raspberries over the cream. At this point, the cream should be sufficiently frozen to prevent the berries from drowning in the cream. Put in the refrigerator.

Mix 250 ml of boiling water, juice, sugar and a packet of jelly for cakes. Stir slowly with a spoon, so as not to foam, until the sugar dissolves. When it cools down, pour the cake on top. Put in the refrigerator for 2 hours.

Open the shape carefully, helping to separate the cake from the walls of the mold with a knife. Brush the almonds in a dry frying pan until light brown. Cool and decorate the sides of the cake with almonds.