Raspberry and chocolate mousse cake

Ingredients

For the 28 cm sponge

• 7 eggs
• 210 g sugar
• 210 g flour
• 5 g baking powder
• 1 pinch fine salt
• 5 ml vanilla extract

For the 20 cm sponge

• 4 eggs
• 120 g sugar
• 120 g flour
• 5 g baking powder
• 1 pinch fine salt
• 5 ml vanilla extract

For the raspberry and mascarpone mousse

• 150 ml whipping cream
• 180 g white chocolate
• 5 g gelatin
• 30 ml cold water
• 300 g raspberries
• 100 g sugar
• 250 ml whipping cream
• 30 g 25% sour cream
• 15 ml honey
• 100 g mascarpone
• 300 g fresh raspberries

For the chocolate cream

• 300 g chocolate with 55% cocoa
• 450 ml whipping cream

For the chocolate cream for decorating

• 100 g chocolate with 74% cocoa
• 100 ml whipping cream

For the raspberry and white chocolate cream

• 200 g raspberries
• 45 g gelling sugar
• 150 ml whipping cream
• 125 g white chocolate
• 150 g mascarpone

For the syrup

• 45 g sugar
• 100 ml water
• 15 ml lemon juice

For the chocolate glaze

• 100 g chocolate with 74% cocoa
• 45 ml milk
• 15 ml honey

For the chocolate lace

• 100 g chocolate with 74% cocoa

For decorating

• 20 silver balls
• 20 pink and chocolate decorations

Preparation

1. Heat the oven to 170°C. For the 28 cm sponge, beat 7 eggs with 210 g sugar, a pinch of salt and 1 teaspoon vanilla until pale. Fold in 210 g flour sifted with 5 g baking powder, pour into a baking-paper-lined pan and bake for 35 minutes, until lightly browned and springy to the touch. 2. For the 20 cm sponge, repeat with 4 eggs, 120 g sugar, 120 g flour, 5 g baking powder, a pinch of salt and 1 teaspoon vanilla. Bake for 25 minutes at 170°C, until lightly browned. Cool both sponges completely, then wrap them and set aside for 8 hours. 3. For the syrup, boil 100 ml water with 3 tablespoons sugar for 2 minutes. Add the juice of half a lemon and leave the syrup to cool for 30 minutes. 4. Heat 150 ml whipping cream until just about to boil, pour it over 180 g chopped white chocolate and stir until melted. Put the cream in the freezer for 1 hour. 5. Soak 5 g gelatin in 30 ml cold water for 10 minutes. Heat 300 g raspberries with 100 g sugar for 5 minutes, until the sugar melts, then pass through a fine-mesh sieve. Put the purée back on the heat for 3 minutes, until it comes to a few boils. Leave to cool for 20 minutes, add the gelatin and stir until dissolved. 6. Briefly beat the chilled white chocolate cream. In a separate bowl, beat 250 ml whipping cream with 2 tablespoons 25% sour cream and 1 tablespoon honey until thick but not stiff. Fold 100 g mascarpone into the chocolate cream, then stir the raspberry purée with a few spoonfuls of whipped cream and fold it into the remaining whipped cream. Combine the two creams and refrigerate the mousse for 2 hours. 7. For the chocolate cream to cover the cake, melt 300 g chocolate with 55% cocoa and 300 ml whipping cream over a double boiler, stirring for 8 minutes until smooth. Refrigerate for 2 hours, then beat it and gradually fold in another 150 ml whipping cream. 8. For the chocolate cream used to decorate the cake, melt 100 g chocolate with 74% cocoa and 100 ml whipping cream over a double boiler for 5 minutes. Chill the cream in the refrigerator for 1 hour. 9. For the raspberry and white chocolate cream, heat 200 g raspberries with 3 tablespoons gelling sugar for 3 minutes, until softened. Pass through a sieve, then boil the purée for 5 minutes, until thickened, and leave to cool for 30 minutes. Heat 150 ml whipping cream until just about to boil, pour it over 125 g chopped white chocolate and stir until melted. Put the cream in the freezer for 1 hour, beat until creamy and fold in 150 g mascarpone. Divide the cream in two and stir the raspberry purée into one half. 10. Cut the 28 cm sponge into two layers and the 20 cm sponge into three. Brush syrup only onto the larger layers. Spread mousse between the layers, divide 300 g fresh raspberries between them and scatter a few berries over each layer of cream. Place the smaller sponge on top of the larger one and refrigerate the cake for 2 hours, until the mousse sets. 11. For the glaze, melt 100 g chocolate with 74% cocoa with 45 ml milk and 1 tablespoon honey over a double boiler for 5 minutes. Leave it for 10 minutes to cool slightly while staying fluid, then pour it over the cake. Cover the cake with the chocolate cream and use the cream from step 8 to decorate the smaller sponge. 12. Melt 50 g chocolate with 74% cocoa over a double boiler for 3 minutes. Add another 50 g chopped chocolate and stir for 2 minutes, until melted. Cut baking paper to the circumference and height of the bottom sponge, put the chocolate in a piping bag and draw the lace. Leave it for 20 minutes, until it no longer runs, then stick it to the side of the cake with a little chocolate cream. Chill the cake for 30 minutes and carefully peel off the paper. 13. Decorate the top with the white and raspberry creams, then add 20 silver balls and 20 pink and chocolate decorations.