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Preheat oven to 200 ° C
Prepare the cake by breaking and separating the egg whites from the yolks. In a bowl, whisk the egg whites until stiff and after inclusion of the sugar.
When the whites are very firm, add the egg yolk and mix it gently with a whisk.
The mixture was in a circle. Cook for 10 minutes and set aside.
Then prepare the raspberry mousse by heating the raspberries, milk and cream with agar to a boil and cook 30 seconds. Pour into a mixing bowl and sprinkle with sugar to your liking. Mix well and set aside.
Beat beat the egg whites until stiff and the raspberry mixture. Padding the edges of the circle rhodoïd (where you made the cake without unmolding). Pour the mousse and smooth a bit. Place the circle in the refrigerator for several hours. Remove the ring at the last moment and decorate.
Ingredients:
- For the sponge:
- 4 eggs
- 125g sugar
- 120 g flour For the raspberry mousse:
- 500g frozen raspberries
- 300 ml milk
- 100ml soya cream
- 4 g of agar
- 2 egg whites
- Sugar (optional)
Total time: Preparation + cooking time: 25 minutes
Yield: 8 people
