Faut débaucher quelqu'un pour le...
Star Trek Cake
Bon là évidemment, c'est pour les 40 ans de Dariusz...
Large Cake Bottom
6 eggs
6 dl caster sugar
2 dl water, hot
6 dl flour
3 tsp baking powder
some teaspoons of Grand Marnier
Heat the oven to 175º C. Butter the pan and then dust it all lightly with fine, dry bread crumbs.
Whip the eggs and the sugar until puffy. Add the water, a little at a time, while whipping. Combine the flour with the baking powder and mix it carefully with the batter. Bake immidiately in the oven for around 35 minutes.
Raspberry Mousse
3 dl strained Raspberries (about 0.5 kg Raspberries before straining)
2 tsp gelatine (you could have about 0.5 tsp more to be sure that the mousse will become a bit more stiff)
1.2 dl caster sugar
3 dl double/whipping cream
Soak the gelatin in a small amount of water. Combine the strained Raspberries with the sugar. Melt the gelatine on low heat while stirring and put aside. Whip the cream hardly, it may not be too loose. Combine the Raspberry mix with the cooled gelatin (If you discover any lumps, as I did, heat the Raspberry/gelatine mix carefully while strirring and then let it cool again). Finally combine the Raspberry/gelatine with the whipped cream. Store in the fridge for about 15 minutes or until it’s rather stiff. My mousse took long time to become stiff, so you could actually add some more gelatin, about 0.5 -1 tsp more
How to assemble the cake
Divide the cake bottom in 3 parts. On the first one, sprinkle some liqueur. Spread a thin layer of Strawberry jam. Cover the jam with Vanilla custard. I didn’t do my from scratch, instead I used a mix that you combine with milk. Cover the custard with a cake part. Sprinkle some liqeur over the cake again and then cover it with the Raspberry mousse. Place the last cake part on the mousse and again sprinkle some liqueur.
Decorate as wanted and then store the cake in the fridge.
Happy birthday!
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