MODERN MOUSSE CAKE
|IRCA GENOISE GLUTEN FREE
|eggs - at room temperature
Whip all the ingredients in a planetary mixer with a whisk attachment for 8-10 minutes at high speed.
Evenly spread the mixture into 8-mm layers onto parchment paper sheets, then bake for 8 minutes at 210-220°C (closed valve).
Half-fill the silicone mould with the white chocolate mousse.
Place the raspberry jelly insert, spread a veil of mousse and cover with the rollè.
Use the remaining mousse to fill the mould for the topping and freeze it.
Remove the cake from mould and frost it with the purple marbled MIRROR.
Cover the topping of mousse with the yellow cocoa butter velvet spray and place it on the top of the cake.