Instructions Preparation of Sponge Cake
Preheat the oven to 180°C (top and bottom heat).
Grease a round cake tin (20-24 cm) with melted butter. Cut a circle from a sheet of baking paper and place it on the bottom of the tin.
Whisk the eggs, sugar, and vanilla sugar with a hand mixer or stand mixer until foamy and airy. This takes about 10 minutes.
Sift the flour and cornstarch together in a bowl and mix.
Gently fold the flour mixture into the egg mixture with a metal spoon. Be careful not to stir, as this could deflate the mixture.
Pour the batter into the prepared cake tin.
Bake the sponge cake for 30-35 minutes in the oven.
The cake is done when it springs back when lightly pressed on the surface, or when a wooden skewer inserted into the cake comes out clean.
Let the cake cool for 10 minutes in the tin, then carefully turn it out onto a wire rack, remove the baking paper, and let it cool completely.
Preparation of White Chocolate Mousse
Soak the gelatin sheets in a bowl of cold water for at least 10 minutes.
Meanwhile, heat the milk until just below boiling.
Whisk the sugar into the egg yolks. Gradually add a small amount of warm milk to the egg mixture, stirring continuously. Then add the rest of the milk and stir until smooth.
Heat the mixture to 80°C until it thickens to a custard-like consistency (this is known as crème anglaise).
Dissolve the gelatin in the crème anglaise.
Pour the mixture over the white chocolate and let it sit for 1 minute.
Stir the crème anglaise and chocolate until smooth. If the chocolate hasn’t fully melted, briefly reheat the mixture.
Cool the mixture to 30°C.
Meanwhile, whip the cream to a yogurt-like consistency.
Gently fold the whipped cream into the chocolate mixture.
Spoon the mousse into a shallow dish and refrigerate for 2 hours to set. You can also prepare the mousse a day in advance.
Preparation of Haagse Bluf
Combine the blueberry juice, egg whites, sugar, and a pinch of salt. Whip together until stiff peaks form with a mixer.
2 boxes raspberries
Fresh mint
Carefully slice the sponge cake into 2 equal layers.
Fill a piping bag fitted with a round nozzle with the white chocolate mousse.
Pipe dollops of mousse onto the first layer of the sponge, starting from the edge and working towards the center.
Gently press half of the raspberries into the mousse.
Place the second layer of sponge on top and press gently.
Spread a layer of mousse on top of the second layer, leaving a 3 cm border around the edge.
Pipe dollops of mousse around the edge.
Decorate the center with the remaining raspberries.
Just before serving, spoon dollops of Haagse Bluf over the raspberries.
