Coffee Mousse Cake

Ingredients

For the crust:

Butter 100 g

Eggs 2

Sugar 100 g

Vanilla sugar 10 g

Pinch of salt

Coffee 100 ml

Flour 100 g

Cocoa powder 20 g

Baking powder 1.5 tsp

For the soaking:

Coffee 5 tbsp

For the mousse:

Milk 250 ml

Coffee 200 ml

Eggs 2

Sugar 6 tbsp

Corn starch 4 tbsp

Whiskey 50 ml

33% cream 200 ml

Instant gelatin 15 g

Preheat the oven to 180°C and grease the pan with butter. Beat the butter with sugar until pale (reserve 2 tablespoons of sugar for the whites). Beat in the yolks one at a time, add the coffee and vanilla sugar, and mix well. Sift in the flour, baking powder, and cocoa powder.

Separately, beat the egg whites with a pinch of salt and sugar until stiff peaks form. Gently fold the whites into the batter. Pour into the pan and bake until set. Transfer the finished sponge cake to a wire rack, prick with a toothpick, and soak in the coffee. Let cool completely.

Bring the milk to a boil. In a bowl, combine the yolks, 4 tablespoons of sugar, coffee, and starch. Add this mixture to the milk, stirring, and cook until thickened. Cool the resulting custard completely. Soak the gelatin in 2 tablespoons of water, then dissolve it in a double boiler. Then mix the cream with the dissolved gelatin and whiskey. 

Whip the cream until stiff peaks form, fold into the cream. Separately, beat the egg whites with 2 tablespoons of sugar until stiff peaks form, then carefully fold into the cream. Return the cake to the pan, pour the cream over the cake, refrigerate the cake overnight, then carefully remove the pan using a knife.

Enjoy!