- Combine the yolks with sugar and vanilla in a mixer bowl.
- Add the warm water. Whisk until thick, for about 10 minutes.
- Combine the flour, starch and baking powder in a separate bowl, and pour it over the yolk mass.
- Gently mix with a spatula from the top to the bottom, and then pour in the berries mixed with starch.
- Bake the sponge biscuit in an 18cm (7.10 inch) mold at 338-356F (170-180C).
- Soak the gelatin in cold water.
- Bring the puree with sugar to a boil, and add the gelatin.
- Cool it to 104F (40C), and add the cream cheese.
- In a separate bowl, whip the cream to soft peaks. Add to the currant mixture to it, amd mix with a spatula until combined.
- Put the mass in a 14-16cm (5.50-6.30 inch) ring, and freez it.
- Pour the gelatin with cold water.
- Whip the yolks with sugar a little.
- Bring the milk to a boil, and add hot milk to the yolks, stirring constantly.
- Return the mixture back to the saucepan, and bring to 183F (84C).
- Add the gelatin, and cool the mass to 95-104F (35-40C).
- Add it to the half-whipped cream.
- Pour the mass into a 14-16cm (5.50-6.30 inch) ring, and freeze it.
- Mix the sugar with pectin, and pour the mix in a thin stream into the puree heated to 104F (40C).
- Boil the mass for 1 minute, and pour it over the vanilla and currant mousse.
Cut the sponge biscuit into three parts.
Use your favorite cream cheese recipe in the layer.