Pure love on a plate
Ingredients:
For the sponge:
2 eggs
4 tbsp sugar
5 tbsp flour
For the mousse:
400 g strawberries
100 g raspberries
4 egg yolks
½ cup sugar
1 pouch vanilla sugar
1 tbsp sour cherry liqueur (optional)
1 cup milk
1 Gelatine Fix
500 ml sweet cream
For the glaze:
1 tbsp gelatine powder
2 tbsp icing sugar
1 tbsp sour cherry liqueur (optional)
Method:
Preheat the oven to 180 °C.
Grease a 26-cm cake tin and dust with flour.
Beat the eggs and sugar until light in colour and foamy. Spoon in the sifted flour. Transfer into the cake tin and bake for 10-15 minutes. Leave to cool.
Prepare the mousse.
Cook the strawberries and raspberries sprinkled with icing sugar over low heat for a few minutes, until the fruit is tender. Puree with a (hand) blender. Reserve 1 cup fruit for the glaze.
Beat the egg yolks and sugar for 5 minutes at maximum speed. Bring the milk to a boil and add it slowly to the egg yolks, beating constantly.
Cook over low heat (or over steam if you are skilled in using a bain-marie), stirring with a wooden spoon until it starts to thicken. Check by making a visible trace with your finger down the back side of the spoon. Remove from heat. Stir in the fruit (all but the 1 cup reserved for the glaze). Fill a large bowl with just enough ice-cold water to reach half the height of the pot with the crème. Place the pot in the water and stir until the crème is cold.
Whip the cream. Add the gelatine and the cold crème.
Pour over the crust in the cake tin and refrigerate for at least 5 hours.
When the mousse is firm, prepare the glaze.
Spoon 2-3 tbsp of cold water over the gelatine and leave to soak. Stir in 2 more tbsp water. Heat in a microwave oven for 30-45 seconds, until dissolved. Stir and leave to cool for 1-2 minutes.
Add the icing sugar and gelatine to the remaining fruit. Stir and pour over the cake.
Refrigerate overnight.
