Ingredients for the base:
- 4 egg whites,
- 6 egg yolks;
- 180g sugar,
- 170g all-purpose flour,
- 70g cornstarch;
- 40g honey,
- powdered sugar as needed.
Ingredients for white chocolate mousse:
- 150g milk;
- 8g gelatin sheets;
- 200g white chocolate;
- 200g whipping cream.
Ingredients for syrup:
- 140g water,
- 70g sugar;
- 1 vial of rum flavoring.
Ingredients for berry mousse:
- 250g berries (fresh or frozen);
- 8g gelatin sheets;
- 75g sugar;
- 100ml water;
- 250g whipping cream.
Decoration ingredients:
- raspberries,
- blueberries,
- blackberries,
- currants,
- sprigs of mint.
Procedure:
Begin preparing the charlotte cake by placing egg whites and sugar in a bowl (1) and beating with an electric mixer until stiff peaks form. In another bowl, combine egg yolks with honey (2) and beat with electric beaters. Now, add the beaten egg yolks to the egg white mixture (3) and mix them together.
Add cornstarch and flour (4) and fold them in with a spatula, making circular motions from bottom to top until you have a foamy mixture without lumps. On two sheets of parchment paper, trace the cake pan’s disc (24 cm). Transfer the obtained mixture into a piping bag and, following the lines on the parchment paper, create discs with the mixture (5) (you’ll need to make two). Dust with powdered sugar, waiting a moment for the first layer to absorb it, then dust again. Bake at 180°C for 10 minutes, baking one disc at a time. After baking, let them cool (6).
Prepare the syrup: In a saucepan, combine water and sugar (7) and dissolve over heat. Pour it into a bowl and let it cool (8). Only at that point, add the rum flavoring, stir, and set aside.
White Chocolate Mousse preparation:
Soak gelatin sheets in cold water (9) and let them soften for 5 minutes.
Meanwhile, bring the milk to a boil, then squeeze the gelatin and immerse it in the hot milk (10), stirring with a teaspoon until dissolved. Pour the hot milk over cubed white chocolate (11) and stir until the chocolate is completely melted. In a separate bowl, whip the cream with electric beaters (12) until stiff peaks form.
Now, add the melted white chocolate to the whipped cream (13) and fold with a spatula from bottom to top to incorporate the mixture. Set aside. Line a 24 cm diameter springform pan with the first sponge cake disc, soak it with the syrup (14), and pour the white chocolate mousse over it (15), leveling it carefully. Transfer to the fridge for 2-3 hours until the cream is set.
Berry Mousse preparation:
Soak gelatin sheets in cold water for 5 minutes. In a saucepan, place the berries (frozen or fresh) and sugar (16) and cook for 5 minutes until the mixture is dissolved. Then, blend everything with an immersion blender (17). In a separate container, heat the water, add the well-squeezed gelatin, and stir with a spoon until completely dissolved (18).
Pour the gelatin mixture into the blended berry mixture and mix with a spoon (19). In a separate bowl, whip the cream with electric beaters until stiff peaks form, then pour it into the berry mixture (20) and fold with a spatula from bottom to top. Set aside. Place the second sponge cake disc on top of the cream, soak it with the syrup (21).
Pour the berry mousse over it (22), leveling it carefully. Transfer to the fridge for 2-3 hours until the cream is set.
Remove the springform pan and place ladyfingers (23) around the edges of the cake, securing them with a ribbon. Arrange all the berries on the surface (24). Serve and enjoy your snack!