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.
- 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.
- 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.