Raspberry cake with caramel mousse

Ingredients

For the sponge

• 5 g butter
• 6 eggs
• 1/4 teaspoon salt
• 6 tablespoons sugar
• 2 tablespoons flour
• 2 tablespoons cornstarch
• 2 tablespoons cocoa powder
• 1/2 packet baking powder

For the cream

• 100 g dark chocolate
• 7 tablespoons sugar
• 300 ml milk
• 1 tablespoon cornstarch
• 3 gelatin sheets
• 100 ml water
• 1 teaspoon vanilla extract
• 200 ml whipping cream
• 300 g raspberries

For decoration

• 10 g powdered sugar

Preparation

1. Heat the oven to 175-180 °C. Melt 5 g butter in a small saucepan for 1 minute, then grease a springform pan, at least 28 cm wide, with a few dabs. Line the bottom with a circle of baking paper and the sides with a smooth strip. 2. Separate the eggs. Beat the whites with 1/4 teaspoon salt until stiff, then gradually add the 6 tablespoons of sugar and keep beating. 3. Add the yolks one at a time. In a separate bowl, sift the flour, 2 tablespoons of starch, cocoa and baking powder, then fold them in with a whisk, using upward strokes. 4. Pour the batter into the pan and bake for 30 minutes, until a toothpick comes out clean. Leave the sponge to cool on a rack for 60 minutes. 5. Keep the chocolate in the fridge until you’re ready to use it, then chop it finely or grate one square at a time. In a saucepan, caramelize the 7 tablespoons of sugar over low heat for 4 minutes, until golden. 6. Heat 270 ml milk for 3 minutes, until hot. Take the caramel pan off the heat and pour in the milk 2 tablespoons at a time, stirring; return the pan to the heat and add the remaining milk. Boil for 2 minutes, until the caramel dissolves. 7. Dissolve 1 tablespoon of starch in the 30 ml cold milk and pour the mixture into the pan. Boil for 3 minutes, stirring constantly, until the cream thickens. Take the pan off the heat and stir for another 2 minutes, then leave the cream to cool for 45 minutes. 8. Soak the gelatin sheets in 100 ml cold water for 10 minutes. Heat water in a larger saucepan for 3 minutes, until almost boiling, then turn off the heat. Place the bowl with the gelatin in the hot water and stir for 5 minutes, until clear and liquid; don’t let it boil. 9. Stir the vanilla extract and liquid gelatin into the cooled caramel cream. Whip the cream until it holds its shape, then fold it into the cream mixture. 10. Add the raspberries and chopped chocolate, then stir gently. The mousse should stay airy and the berries as whole as possible. 11. For the dome, line a tall, narrow bowl with plastic wrap. Cut one sponge round into 6 triangles and arrange them in the bowl with their points toward the center of the base; place the cut sides down. Cut a lid from the other sponge round to fit the rim of the bowl. For a classic cake, place the first sponge round in a ring that fits snugly around it; if you don’t have one, you can use thick cardboard folded and wrapped in plastic wrap. 12. Pour the filling into the pan or bowl and level it. Cover the dome with the cut-out sponge lid, and the classic cake with the second sponge round. Chill for 4 hours. Turn the dome out onto a serving plate and remove the plastic wrap; dust with powdered sugar before serving.