The richness of white chocolate pairs really well with sour berries, and are paired here with blackberries and raspberries.
For the cake:
- 4 eggs
- 100gr sugar
- 100ml milk
- 1 tsp vanilla extract
- 125gr flour
- 1 tsp baking powder
For the blackberry mousse:
- 250gr blackberries, frozen is fine
- 50gr sugar
- 3 sheets gelatin (5gr total)
- 2 tbs very hot water
- 200ml heavy cream
For the white chocolate mousse
- 200ml heavy cream
- 200gr white chocolate
For the raspberry sauce:
- 125gr raspberries, frozen is fine
- 1 tbs water
- 3 tbs sugar
Makes 10-12 small jars
Make the cake:
Line a large baking tin (mine is 27 x 37cm) with baking paper. You want to make a thin cake.
Whip up the egg yolks with the sugar until very light and foamy, about 5 minutes. Add the milk and vanilla extract to the foamy eggs and mix for another 2 minutes.
Combine the flour and baking powder. Gently – yes I mean very gently – fold the flour mixture into the foamy eggs. The gentler you are, the lighter the result will be. Whip up the egg whites and very gently fold this into the batter.
Gently – everything is gentle with this batter – pour the batter into the baking tin. Try to spread it out as much as possible by pouring, that way you don’t need to touch it so much afterwards. First, tip the tin to distribute the batter, and if that doesn’t work well enough, use a spatula to gently spread the batter around.
Bake the cake for 10-15 minutes on 190°C.
When finished, the edges will have somewhat shrunk away from the sides and the center is light and bouncy.
Make the white chocolate mousse:
Leave the cake to cool while you combine the white chocolate and cream and heat this either au bain marie or in the microwave while stirring every 30 seconds, until the chocolate has fully dissolved. Leave to cool.
Make the raspberry sauce:
Heat up the raspberries, water and sugar in a heavy based sauce pan. Simmer until the raspberries start falling apart, then push them to pulp with a wooden spoon. Leave to cool.
Turn the cake over and peel off the baking paper. With a round cutter, cut out 20-24 rounds of the same size as the jars and line the bottom of each jar with a disc of cake. Don’t worry if they tear a bit during lining, the mousse will cover up everything anyways.
Don’t start with the blackberry mousse before you have cut out the discs and lined the jars, because you do not want the blackberry mousse to set while you line the jars.
Make the blackberry mousse:
Soak the gelatin sheets in cold water.
Puree the blackberries with the sugar. Whip up the cream.
Squeeze out the gelatin and dissolve it in the hot water, stir this into the blackberry puree. Fold the whipped cream into the blackberry puree and divide the mousse over the jars.
Top the blackberry mousse with a remaining discs of cake in each jar.
Whip up the cold white chocolate ganache and pipe this on top of the cake in each jar (alternatively, use a sifon in which you poured the unwhipped chocolate ganache) and drizzle a good tablespoon of raspberry sauce over the top in each jar.