Cake with white chocolate mousse

Instructions

1. For sponge cake: Butter a spring form with dimensions of 20x30 cm and spread layer a baking paper. Preheat oven to 190 ° C. Beat butter and sugar until smooth cream. Gradually add the eggs. Add flour, baking powder and cocoa. Pour the mixture into the baking dish and bake in the oven for 20 minutes. Twist the baked crust over a wire rack, remove the baking paper and let cool. With a sharp knife cut horizontally into 2 equal parts. Wash the baking dish and dry it. Put one of the sponge layers in it.
2. For chocolate mousse: Soak the gelatin in 2 tbs. cold water in a heatproof bowl. Place the bowl with the gelatin over the casserole with hot water to dissolve.
3. During this time beat 120 ml. of milk with cornstarch. Preheat the remaining milk in a saucepan with the sugar and add the cornstarch mixture. Cook on low heat, stirring continuously until the cream becomes smooth and dense.
4. Remove from the fire and add the chocolate. Stir until the chocolate melts. Add the gelatin.
5. Whip the cream with a mixer to a density in which it retains its shape. Add gently to the mousse and pour over the cake into the baking dish.
6. Cover with the second layer and put the spring form in the refrigerator for 3-4 hours. Decorate by sprinkling powdered sugar and serve with fresh seasonal fruits.

• Servings : 12
• Ready in : 240 Minutes
• Course : Dessert and Snacks
• Recipe Type : Cakes, Pies and pastry, Creams, Mousses and chocolate, Dessert, Easter Recipes, recipes for spring
• Ingredient : Baking powder, Butter, Cacao, Caw-milk, Cornflour, Cream, Eggs, Flour, Gelatine, Strawberry, Sugar, White chocolate