Ingredients for 10 to 12 mini cakes
For the sponge base:
2 medium-sized eggs
60 g sugar
60 g wheat flour, type 405
For the mousse:
9 sheets of gelatin
300 g yogurt
100 g sugar
400 ml cream
For the fruit centre:
300 g strawberries
20 g sugar
100 ml crémant or similar sparkling wine
6 sheets of gelatin
For the mirror glaze:
8 sheets of gelatin
150 ml glucose syrup
150 g evaporated milk, sweetened
200 g white chocolate
100 g sugar, fine
black food colouring
Silicone half-sphere baking mould (5–7 cm diameter)
Ring cutter in a size that matches the silicone mould
Food colouring in the colour of your choice
Edible silver dust as decoration
1. To make the sponge base, separate the eggs and beat the egg whites while adding sugar until stiff. Fold in the egg yolk. Sift the flour with a fine sieve and fold into the mixture. Line a baking tray with baking paper and spread the sponge batter in a thin layer. Bake the sponge in a preheated oven at 165°C with convection or 175°C upper/lower heat for 15 to 20 minutes until it is golden brown and then allow to cool completely. After it has cooled, cut out 10 to 12 sponge circles with the ring cutter.
2. To make the fruit centre, puree the strawberries together with the sugar and crémant. Soak the gelatin in cold water, drain and squeeze out excess water.
3. Put the gelatin in a bowl and melt at medium heat with two tablespoons of the strawberry-crémant mixture. As soon as the gelatin has completely dissolved, stir it into the rest of the strawberry mixture. Pour the strawberry mixture onto a baking tray covered with cling film and leave to cool in the refrigerator for 4 hours. As soon as the mixture is firm, cut out 10 to 12 circles with the ring cutter.
4. To make the mousse, stir the yogurt and the sugar together. Whip the cream until stiff with a mixer or food processor. Soak the gelatin in cold water and melt it at medium heat in a pan with two tablespoons of water. Fold the cream into the yogurt sugar mixture. Add two tablespoons of the mixture to the gelatin. Then fold the gelatin into the yogurt-cream mixture.
5. Fill the silicone moulds halfway with mousse and then add the prepared fruit centre. Add more mousse to fill the silicone moulds to the level of two-thirds. Finally, place the sponge base on top.
6. Allow the mini cakes to cool in the refrigerator for 2 to 3 hours and then freeze them for at least 2 hours.
7. To make the glaze, once again soak a gelatin sheet in cold water. Cut the white chocolate into small pieces. Stir together the glucose syrup, evaporated milk, chocolate pieces and the sugar and warm at medium heat until all the ingredients have dissolved. Do not use a whisk to stir the liquid as this would introduce small bubbles into the glaze.
8. Colour the glaze with black food colouring.
9. Cool the glaze to 30–32°C (use a thermometer). Separate the frozen mini cakes from the silicone mould and place them on a draining rack.
10. In a thin stream pour the black glaze over the cakes. If you like, decorate the mini cakes with black-mirror glaze with a silver dust and garnish with a few fresh strawberries.
Siemens Home professional tip:
Or do it even more quickly with the Siemens Home microwave or oven with integrated
microwave: melt the gelatin with indicated amount of liquid in a cup at 600 W for approx.
10 to 20 seconds.
Preparation time: approx. 30 minutes plus cooling and freezing time
Approx . nutritional values per cake:
Calories: 420 kcal
Joules: 2,040 kJ
Protein: 6 g
Fat: 22 g
Carbohydrates: 35 g
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