For the sponge (uses Silikomart’s Cloud silicone mold, size 20х20 cm):
90 g sugar
50 g all-purpose flour
40 g almond flour
25 g butter
a pinch of salt
For the raspberry jelly:
300 g raspberries (fresh or frozen)
80 g sugar
20 ml water
6 g gelatin powder
For the raspberry mousse:
200 g raspberry puree
300 ml liquid cram
200 g white chocolate
100 g powdered sugar
4-5 tablespoons milk
15 g gelatin powder
red velvet spray (or use 80 g cocoa butter + 80 g white chocolate + ½ teaspoon red confectionery paint)
white pearl sugar balls
Beat the egg whites with the pinch of salt into snow. When you are about to finish beating add half of the sugar. Beat the yolks with the remaining sugar in another bowl into a fluffy cream. Add the melted butter and beat again. Finally add the flour, almond flour and beaten egg whites. Stir carefully with a spatula until you get a homogenous mixture. Spread the mixture into a thin layer onto a sheet of baking paper in a wide baking tray.
Bake in a pre-heated oven at 180°C for about 10-15 minutes or until it browns a little. Leave the sponge to cool before removing the paper.
Once it has cooled cut a square (16.5 x 16.5 cm) and another one with the contour of the mold in which you will prepare the cake.
First cut the shape out of cardboard.
And then cut the sponge.
Soak the gelatin in water for about 5 minutes.
Put the raspberries and the sugar in a small saucepan and boil for 5-10 minutes until the sugar melts and the liquid evaporates partially (so that the mixture thickens a bit). Remove from the heat and pass it through a sieve to remove the seeds from the raspberries.
Put away 200 g of the puree to be used for the raspberry mousse. Add the melted gelatin to the remaining part of the puree and stir. Pour the mixture into a square-shaped baking tray (18×18 cm) and cover with plastic wrap.
Leave the jelly in the freezer for several hours so that it can harden and freeze. Remove the plastic wrap and stick the jelly to the square-shaped sponge (16.5 cm x 16.5 cm). Cut out the excess parts of the jelly.
Cover the sponge and jelly with plastic wrap and leave them in the freezer.
Whip the liquid cream with powdered sugar until it thickens a bit. Add the raspberry puree that you set aside and beat. Soak the gelatin in milk for about 5 minutes and melt it in bain-marie. Melt the white chocolate in bain-marie as well (or in a microwave oven) and mix it with the melted gelatin. Add a little of the cream mixture to temper the chocolate and gelatin. Stir and mix with the mixture of cream and raspberry until they combine. Transfer the mousse to a piping bag and pip into the silicone mold until you cover the bottom.
Drop the mold several times from about 30 cm to remove any air bubbles (if any have formed).
Place the two frozen blocks from the square sponge and raspberry jelly and cover with the raspberry mousse until the mold gets filled up. Make sure to first fill up the side edges.
Cover with the other sponge (with the cloud shape), press onto it and cover with plastic wrap.
Leave the cake in the freezer for 12 hours until it freezes completely.Then take it out of the silicone mold.
Spray it with the velvet spray while it is still frozen, ensuring that you have covered it completely.
If you don’t have such a spray you can also achieve the same effect by melting equal quantities of cocoa butter and white chocolate and adding a red confectionery paint. Stir the mixture to temper it to about 31-32°C. Transfer it into a cake spray gun or a bottle with a pulverizer. Spray onto the cake until it is fully covered.
For decoration I used white pearl sugar balls even though the cake is beautiful enough without any extra decoration.