Snow Chocolate Mousse Cake

Preheat the oven to 175 °C (top/bottom heat). Line the base of a 26 cm springform pan with baking paper.

For the sponge, separate 3 eggs. Beat the egg whites with 3 tbsp cold water until stiff, gradually adding 100 g sugar.

Stir the egg yolks into the egg white mixture one at a time.

Mix the flour, cornstarch, baking powder and ground almonds, sift them onto the mixture and gently fold in.

Pour the batter into the pan, smooth the surface and bake for about 30 minutes. Then let it cool completely.

Cut the sponge horizontally once. Place the lower layer on a serving plate and position a cake ring around it.

Spread the bottom layer evenly with raspberry jam.

Soak the gelatin sheets in cold water. Chop the white couverture and melt it over a hot water bath, then let it cool slightly.

For the mousse, separate 3 eggs. Beat the egg yolks with the remaining sugar and 1 packet of vanilla sugar until creamy.

Whip 200 g cream until stiff. Whip the egg whites separately until stiff.

Stir the melted couverture into the egg yolk mixture.

Squeeze out the gelatin and dissolve it over low heat with the Amaretto liqueur. Stir into the chocolate cream and immediately fold in the cream and beaten egg whites carefully.

Spread the chocolate mousse dome-shaped over the jam layer and place the second sponge layer on top.

Chill the cake for at least 4 hours (or overnight) until the mousse is set.

For decoration, coarsely crumble the meringue shells. Whip the remaining cream with vanilla sugar until stiff.

Remove the cake ring and coat the cake all around with cream. Just before serving, sprinkle with the meringue crumbs, press lightly and dust with powdered sugar.