Vanilla Meringue Mousse Cake
3 eggs
Separate whites from yolks
2 cups (480ml) milk
bring to a simmer
2 tbsp (30g) sugar
¼ tsp (1g) salt
mix to combine
1/4 cup (30g) cornstarch
1 tbsp (10g) flour
mix to combine
gradually incorporate the hot milk into the yolk mixture
return to heat
cook stirring constantly until thickens
2 tsp (10g) vanilla extract
cool to room temperature
3 eggs
1/3 cup (70g) sugar
1 tsp (5g) vanilla extract
Mix for about 10 minutes until thick and tripled in volume
1/2 cup (65g) all-purpose flour
Gradually fold it in
two 8-inch (20cm) pans, bottom and sides greased and lined with parchment paper
divide the batter evenly
Bake at 350F (180C) for 10-12 minutes until golden
Let cool completely
2 1/2 tsp (8g) gelatin powder
3 tbsp (45ml) cold water
Let it soak for 5-10 minutes
dissolve over lor heat
pour over vanilla pastry cream and mix to combine
1/4 tsp (1g) salt
2/3 cup (135g) sugar
Place over a pan with simmering water
Whisk constantly for about 5 minutes
Start mixing on high speed for about 5-7 minutes, until glossy stiff peaks form
Gently incorporate into pastry cream mixture
one cake layer
Half of vanilla meringue mousse
The second layer of cake
The remaining vanilla meringue mousse
Smooth the top
Refrigerate to set for 4-6 hours or overnight
6 oz (180g) semisweet chocolate
melt over bain-marie
3/4 cup (180g) whipping cream
2 ½ tbsp (37ml) milk
Bring to a simmer
Gradually pour over melted chocolate
2 ½ tbsp (37g) unsalted butter, at room temperature
Stir until melted
place it over a rack or a bowl placed over a parchment paper lined baking sheet to collect the excess
Pour the glaze on top and edges of the cake
Refrigerate for 30 minutes
Mini chocolate rocks
Fresh raspberries
Chocolate decorations
Dust with powdered sugar