Cake with mousse and raspberry confit

1. Stage

I apologize for the quality of the step-by-step photos, I made them under artificial light) First we need to make raspberry confit. Defrost the berries, rub them through a sieve from seeds - we got 200 grams of raspberry puree. Add sugar to the puree, put it on the fire, mix water with starch. As the berry mixture boils, add a thin trickle of diluted starch, stir, remove from the fire. Cool to 60 degrees and add the gelatin "Dr. Oetker", stir until the gelatin dissolves. Pour the confit in the form lined with baking paper (I have a paper with silicone coating), put in the freezer until frozen. The size of the bottom of the form is 9x18.5 cm. Make this confit in advance so that it freezes well.

2. Stage

Now we need to cut out paper templates for the form in which we will make the cake. I have a cupcake mold measuring 9x21.5 cm on the bottom, 13x23.5 cm on the top, height 6 cm.

3. Stage

For the sponge cake: Mix the flour and Dr. Oetker cocoa powder and sift together. Beat the eggs with a mixer until foamy, gradually add the sugar and vanilla sugar "Dr. Oetker". Beat for about 5-7 minutes. The mass will greatly increase in volume. In two or three steps add flour and cocoa to the beaten egg mixture, mix.

4. Stage

Line a 36x33 cm baking tray with baking paper, if in doubt about the quality of your paper, grease it with butter. Spread the dough, smooth it out and put it in a preheated 180 degrees oven. Bake for 10-12 minutes, do not dry out the cake, check the readiness with a wooden skewer. When ready take the cake off the tray with the paper, cover it with a towel and let it cool for 40-60 minutes.

5. Stage

Now we have to cut the walls/bottom, sides and "lid" out of the biscuit. First, we cut out the largest part, which will go on the bottom and walls. The rest of the biscuit is left untouched.

6. Stage

Insert the biscuit into the mold.

7. Stage

Now we take the small side pieces of paper and try them on the cut biscuit in the mold, since our biscuit has a certain thickness, we will have to slightly adjust the small side pieces of paper, cut them to the right size. Then we cut the sides out of the biscuit and put them in the mold.

8. Stage

Whip 400 g of cream into an airy mass with powdered sugar, melt the chocolate. Mix the remaining 100 g of cream with the Dr. Oetker gelatin and heat no higher than 60 degrees until the gelatin has dissolved.

9. Stage

For impregnation mix water - boiling water 50 ml and 50 g of sugar until the sugar dissolves and impregnate the biscuit. Impregnation as desired. We divide the cream into two parts, add white chocolate and half of the dissolved gelatin to one part and mix it, add milk chocolate and the rest of the gelatin to the second part of the cream and mix it. I thought the milk chocolate mixture was light, so I added 1 tbsp of Dr. Oetker cocoa powder. Put the white mousse in the biscuit mold, take the confit out of the freezer, remove the paper and put the confit on top of the mousse.

10. Stage

Then place the brown mousse on top of the confit. Cut a "lid" out of the rest of the biscuit and put it on top of the mousse, lightly press it down. Put it in the fridge for a few hours, I had the cake in the form overnight.

11. Stage

In the morning, take the cake out of the mold by turning it over on a board, a plate...

12. Stage

To decorate, dry the rest of the sponge cake, crumble it into crumbs and sift through a sieve. Mix room temperature butter with Dr. Oetker cocoa powder and condensed milk (or powdered sugar to taste), cover the cake, sprinkle with crumbs and decorate with raspberries.