Ingredients
Chocolate sponge biscuit
egg
160g
5.60oz
0.64cup
10.72tbsp
sugar
100g
3.50oz
0.40cup
6.70tbsp
salt
pinch
buttermilk
100g
3.38fl oz
vegetable oil
50g
1.69fl oz
baking powder
7g
0.25oz
0.47tbsp
honey
30g
1.05oz
2tbsp
flour
100g
3.50oz
0.40cup
6.70tbsp
cornstarch
35g
1.23oz
2.35tbsp
cocoa
40g
1.40oz
2.68tbsp
baking soda
1.5g
0.05oz
0.10tbsp
Mousse
condensed milk
100g
3.50oz
0.40cup
6.70tbsp
whipping cream
250g
8.45fl oz
honey
20g
0.70oz
1.34tbsp
gelatin
8g
0.28oz
0.54tbsp
vanilla paste
1tsp
Method
The calculation in the recipe is for a 20*20*20cm (7.87*7.87*2 inch) frame.
Chocolate sponge biscuit
- Add baking soda to buttermilk, mix and set aside.
- Mix all the dry ingredients except sugar. Mix.
- Beat the eggs with honey and sugar until fluffy.
- Pour in the vegetable oil, and beat. Then add buttermilk, and beat again.
- Add dry ingredients, and mix until smooth.
- Cover the baking sheet with parchment. Preheat the oven to 338F (170C).
- Divide the dough into 2 parts. Pour the first part onto a baking sheet, smooth out a little more than the size of the mold. Bake for 12 minutes.
- Take it out, and immediately outline the shape of the biscuit with a frame. When it cools down a bit, then cut out the desired shape. If you do this while the cake is hot, the edges will be uneven.
- Wrap each biscuit in cling film, and refrigerate for 4-8 hours.
Mousse
- Soak the gelatin in water (1:6).
- Whip the cream to peaks. Add cold condensed milk, vanilla and honey. Whisk well again.
- Dissolve the gelatin in the microwave for 5-10 seconds, add to the creamy mixture, and beat again.
Assembly
- Cover the frame with cling film. Put the first sponge biscuit, put all the mousse on top and smooth, cover with the second cake layer, and press a little.
- Cover with cling film, and place in the freezer for at least 6 hours. Better overnight.
- The next morning, take it out, cut off uneven edges, and cut into portioned pieces. Let the dessert stabilize in the fridge for about 1-2 hours.
