Ingredients
Cocoa sponge cake
375g cocoa sponge cake mix
225g eggs
water
Syrup
200ml water
1 tsp sugar
2 tsp vanilla flavouring
Blackcurrant mousse
500g full-fat cream (33% fat)
500g Lauretta blackcurrant filling 50%
200g neutral stabiliser
200ml water
Zabaglione mousse
1000g full-fat cream (33% fat)
150g zabaglione flavour ice cream paste
250g neutral stabiliser
100g spirit
150ml water
Icing
10g Lauretta blackcurrant filling 50%
150g Ascanio mirror glaze
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Preparation
- Recipe for a 60 x 20cm baking sheet
- Remove the top crust from the baked sponge cake and cut into two layers. Prepare the syrup and dip one of sponge layers to make the base layer.
- Prepare the blackcurrant mousse. Whip the cream. Add the stabiliser to the water, followed by the whipped cream and the Lauretta blackcurrant filling 50%. Spread the mousse over the base layer of the cake, cover with the other layer and again soak the top with the syrup.
- Prepare the zabaglione mousse in a similar manner: combine the whipped cream with water, zabaglione paste and stabiliser. Spread the zabaglione mousse over the top of the cake and chill.
- Finish by spreading on a mix of softened Ascanio mirror glaze and Lauretta blackcurrant filling 50% over the top.
