Day 1
This is concerned with making the Génoise sheet cake and the Stabilized raspberry mousse.
Génoise sheet cake
Génoise is a building block for many different assembled cakes. Again, the key to success in making this Chocolate Génoise is in gently folding in the flour to the beaten and whipped egg foam. Génoise is a true sponge cake, in that the eggs are beaten whole and it relies solely on air as a leavener. It takes its name from the Italian city of Genoa.
The origins of Sheet Cake are shrouded in mystery. As for what it is, it is a flat and rectangular cake that is baked in a large, flat rectangular pan, such as a sheet pan, jelly roll pan, or baking tray. It is thinner than an English sandwich layer cake, and the best-known recipe is for the Texas sheet cake. Sheet Cake is used as a component for many types of cake, or desserts.
The recipe makes one 1.5cm (5/8 in) thick, rectangular sheet cake, approximately 41cm (16in) by 29cm (12in).
This Gluten-free recipe is for a sheet of génoise. It is based upon the Gluten recipes of: Shirley Corriher (BakeWise); Bruce Healy and Paul Bugat (Mastering the Art of French Pastry, and The Art of the Cake); Jacquy Pfeiffer (The Art of French Pastry); and Sherry Yard (The Secrets of Baking).
It will be noted that in the recipe below that extra egg yolks are added to the whole eggs. This is to obtain the stable egg foam needed to produce a successful génoise. The reasoning as given by E J Pyler in Baking Science and Technology (as quoted in BakeWise) is that modern eggs may be deficient in yolk proteins so it is common practice to add 20 – 50% more yolks to improve both aerating ability and foam stability. Also, E B Bennion states in The Technology of Cake Making (again quoted in BakeWise) that the best quantity of yolks to add is 20% for similar reasons. On top of this there are two approximate rules for génoise recipes: the weight of the flour and sugar to be close to equal; and the amount of sugar to be less than 1.25 of the weight of the eggs. This recipe falls within both guidelines, with the ratio of sugar to eggs being 0.52; well below the 1.25 limit.
Ingredients:
Gluten-free flour mix* 154g
Cane sugar 163g (15 + 148g)
Butter 31g (sliced and cubed)
Eggs 286g (5 Large plus 2 yolks)
*Gluten-free flour mix: 440g Brown Rice flour, 125g Sweet Rice flour, 45g Potato starch, 95g Tapioca starch, and 55g Arrowroot. Total weight: 760g
Method:
Lightly grease the sides and long diagonal of a half sheet pan, or baking tray (33 x 45cm (13in x 18in)), and two perpendicular lines the other two corners with softened butter; cover with parchment paper and lightly grease with softened butter. Ensure that no parchment paper bends over, or encroaches into the pan.
Adjust a rack to the middle of the oven, and preheat the oven to 190°C for 45 minutes.
Sift the gluten-free flour mix into a medium sized bowl (1), add in 1Tbsp (15g) cane sugar, and whisk to incorporate. This is to help later when folding in the flour with the whipped egg mixture; it will make it easier. Set aside.
If adding the optional butter, fill a medium saucepan (2) with about 5cm (1in) of water and over medium heat bring to a simmer. Place a small bowl (3) on top containing the sliced and cubed butter. Using a metal dessert spoon, melt the butter, when it is approximately three quarters melted, remove the bowl from the heat and continue to stir to completion. Set aside.
Rinse a stand mixing bowl (4) with hot tap water to warm it, then dry well.
If not already done so, fill a medium saucepan (2) with about 5cm (1in) of water and over medium heat bring to a simmer.
Add the eggs and yolks to the warm mixing bowl (4) and break the yolks with either a fork or a whisk; add the rest of the cane sugar and whisk to combine for a minimum of 30 seconds. Then, place the warm, filled mixing bowl (4) on top of the saucepan (2) containing the simmering water; turn the heat to low. If whipping by hand, tilt the mixing bowl forward, almost horizontal, and sweep the whisk around the bottom of the bowl, with each revolution lifting the whole of the mass of egg mix to incorporate air into the process. If using a hand-held mixer, use a similar process. Whisk continuously for 4 – 5 minutes, or until the egg mix reaches a temperature of 40°C and the mix is frothy and pale yellow.
Remove the filled mixer bowl (4) from the double boiler and wipe the bottom dry. Place the filled bowl on a stand mixer fitted with a whisk attachment, or use an electric mixer. Whip at medium speed for 12 – 17 minutes, until the egg-sugar mixture is three times the original volume, is thick, is almost white in colour, and is completely cool to a finger dipped in it. During the last 4 – 5 minutes of whisking stop from time to time to check the ribbon thickness when dropped from the whisk. There will be some definition of it in the filled bowl, it will initially stay on top of the mixture before spreading slightly and slowly flattening as it dissolves into the mass of whipped egg-sugar mix.
Turn the speed down to the lowest, then drizzle in the cooled, yet liquid, melted butter (bowl 3) and mix for 15 seconds until incorporated. If the butter has cooled too much and it is no longer liquid, place it in a microwave oven and briefly heat to liquify.
Sift a quarter of the Gluten-free flour mix over the top of the whipped egg-sugar mix, avoiding the edges of the bowl. Imagine a clockface. Gently immerse a whisk vertically into the foam, facing forward at the 12 o’clock position and drag it across the bottom of the bowl. At the 6 o’clock position, lift up the whisk, and with it a large dollop of the mix, turn it over and spread it across the top of the sifted flour, folding the flour into the mix. Rotate the mixer bowl one quarter turn, sift another quarter of the flour mix and fold again. Repeat with the third batch of flour, and again with the last quarter of sifted four mix and folding that in to fully incorporate the flour into the cake batter.
Pour and scrape the cake batter into the prepared half sheet pan, filling evenly to a depth of 1cm (3/8in). The batter will contain lots of air bubbles. Then, smooth the surface of the batter with a spatula, pushing it out to the sides to make a slight depression in the centre.
Place the filled half sheet pan on a baking sheet on the middle shelf of a preheated oven and bake for 8 - 14 minutes, or until the génoise is golden brown, starts to pull away slightly from the sides of the pan, and is firm to the touch. As an additional test, place the tip of a paring knife in the centre of the cake, and if it comes out wet yet clean, the génoise is done. If it doesn’t, bake for a further 2 - 4 minutes.
Remove the génoise from the oven, place it on a wire cooling rack, and slide the tip of a paring knife between the edge of the génoise and the sheet pan; to fully loosen the edge. Let the génoise cool in the pan for 15 minutes. Unmould the génoise on to another wire cooling rack covered with a sheet of parchment paper. Remove the parchment paper that the génoise was baked on and cool right side up for at least 2 hours before using.
Génoise may be kept at room temperature for up to 2 days, or covered airtight in a fridge for 2 days too. Alternatively freeze for up to 2 weeks in a freezer. If frozen, defrost overnight in a refrigerator, then unwrap the génoise for at least 2 hours before using.
Stabilized Raspberry Mousse
Raspberry is the edible fruit of a multitude of plant species in the genus Rubus of the rose family. The name, raspberry, derives its name from raspise, which was a sweet rose-coloured wine (mid-15th century), or from the Anglo-Latin vinum raspeys, or from raspoie, meaning "thicket", of Germanic origin. The name may even have been influenced by its appearance as having a rough surface, related to Old English rasp or ‘rough berry’. Raspberry is an aggregate fruit, developing from the numerous distinct carpels of a single flower. Though they are commonly called “berries,” the fruit is technically an aggregate of drupelets (small drupes), each of which contains a single seed. What distinguishes the raspberry from its blackberry relatives when picked is that a blackberry fruit, the torus (receptacle or stem remains on the plant, leaving a hollow core in the raspberry fruit. #
Fruit mousses are composed of a fruit purée, thickened with gelatin and generally aerated with whipped heavy cream. Where possible fresh fruit are used as the finished mousse filling reflects their intense flavours.
Mousse is an edible foam, originating from France and most commonly eaten as a dessert. The French word mousse means ‘foam’ or ‘lather’. Usually, the recipe contains egg whites, as they add air and the protein within the whites adds stability too. This one only uses whipped heavy cream as aerators.
Mousses, originated in the 1700s. Various desserts, consisting of whipped cream in pyramidal shapes with coffee, liqueurs, chocolate, fruits (either in the mixture or poured on top), were called crème en mousse (foam cream), crème mousseuse (foamy cream), and mousse (foam), amongst other names, and these were made as early as 1768. The first known recipe for chocolate mousse was documented by Menon, a French writer in 1750, in his book, La science du maître d’hôtel confiseur (which translates as, The science of a master confectioner). Later, such books as: The Book of Household Management, by Mrs Beeton, 1888, and Tante Marie’s book, La Véritable cuisine de famille, comprenant 1.000 recettes et 500 menus (original written in the 1800s, exact date unknown) gave mousse recipes. The mousses made today are a continuation of these types of desserts.
There are many types and ways of making mousse; nothing is standard, or generic. Mousse basically consists of three components: a flavouring or sweetener; a base which may act as a thickener, stabilizer, or binder (which itself may be part of a base, or separate), and one or more aerator. In previous attempts at making a specific mousse (caramel), the aerator, whipped cream, specifically whipped Hemp milk Heavy cream, proved not to be sufficiently stiff enough, and this was combined with a base that, itself, was too liquid: disaster ensued. So, going back to the drawing board, and reviewing other mousses, a different approach was taken. This was to use a mixture of whole eggs and yolks (the latter being the most stable aerator) as the aerator. However, it is also noted that many baking authors use what appeared to be excessive amounts of gelatin to stabilize their mousses, as is the case here for this particular, raspberry, mousse (as a stiff mousse is required).
This stabilized raspberry mousse is influenced by a previously made fruit (strawberry) mousse, stabilized apricot mousse, and a stiff chocolate mousse.
The start point is to make a coulis de framboise (raspberry sauce), or known by its other name: raspberry purée.
Ingredients (coulis de framboise): (this will make approximately 650g of raspberry
purée)
*Fresh raspberries 750g
Cane sugar (superfine) 100g
Fresh Orange juice 3Tbsp
*Fresh raspberries: If these are not available, use 650g frozen and reduce the cane sugar content to 50g (as frozen raspberries have extra sugar added during the freezing process); leave out the orange juice and use the juice produced in the bag by the thawing raspberries instead.
Method (coulis de framboise):
Sort, wash and prepare the raspberries, or if using frozen, let them thaw in a colander over a bowl (1), and when thawed, gently pat them dry.
Place the raspberries, cane sugar, and fresh orange juice in a food processor fitted with a metal blade; process to a smooth purée.
Place a sieve over the top of a saucepan (2), and pour in the raspberry purée; using a silicone spatula press the purée ‘liquid’ through the sieve, leaving any solids in the sieve.
The raspberry purée, or coulis, covered airtight, can be stored in a refrigerator for up to 2 or 3 days, or it can be frozen and stored for up to 3 or 4 months. If frozen, to use, defrost overnight in a refrigerator.
Having made the coulis de framboise, it is time to make the raspberry mousse.
Ingredients:
Raspberry purée 600g
Gelatin powder 22g
Whole eggs 500g (10 large)
Egg yolks 72g (4 large)
Cane sugar (superfine) 180g
Now it is time to prepare the gelatine and add to the base ganache.
Place the Gelatin powder into a small bowl (3), add 375g of cold water, whisk quickly so that all of the granules are surrounded by water, or clusters will appear. After 5 minutes of whisking, the mixture should bloom and become spongy; then allow to thicken for 5 minutes. To melt, either place the bloomed Gelatin in a microwave oven for 2 - 3 x 10 second bursts on full power or, stand the bowl in another, larger bowl (4) of hot water and stir until all the Gelatin is dissolved. Cool slightly.
In a small saucepan (2), place about one third of the raspberry purée. Over low heat, gently warm the purée to between 35 – 40°C. Add the melted Gelatin, constantly stirring to fully dissolve and incorporate the Gelatin. Remove the saucepan from the heat, then pour and scrape the stabilized raspberry purée into a large bowl (3). Add the remaining two thirds of the raspberry purée and incorporate. Allow the stabilized strawberry purée to cool and just begin to thicken, stirring occasionally, yet avoid letting the mixture set. The step from just thickening to set is small. If the mixture does set, place the bowl (3) over a bowl of barely simmering water for just a few seconds, whisking continuously to melt the Gelatin slightly and thus softening the mixture.
It is best to use a stand mixer fitted with a whisk attachment to whip the eggs. Although a hand-held mixer fitted with a beater can be used, it will just take longer to get to the ribbon thickness. Or, use a hand-held wire whisk, and that will take even longer.
Rinse a stand mixing bowl (4) with hot tap water to warm it, then dry well.
If not already done so, fill a medium saucepan (5) with about 5cm (1in) of water and over medium heat bring to a simmer.
In the warm bowl (4) of a stand mixer, or other bowl, add the eggs and superfine sugar. Break up the yolks with a wire whisk and whisk continuously for a minimum of 30 seconds to fully combine, this is because, otherwise, the egg yolks will burn due to the acid in the sugar. Then, place the bowl of combined egg-sugar mixture on top of a saucepan (5) containing a low level of simmering water. If whipping by hand, tilt the bowl forward, almost horizontal, and sweep the whisk around the bottom of the bowl, with each revolution lifting the whole of the mass of eggs to incorporate air in the process. When using a hand-held mixer, use a similar process. Whisk continuously for 3– 4 minutes or until the batter reaches a temperature of 40°C and the batter is frothy and pale yellow.
Remove the bowl from the double boiler and wipe the bottom of the bowl dry. Place the filled bowl on a stand mixer fitted with a whisk attachment, or use an electric hand mixer. Whip at medium speed for 12 – 17 minutes, until the egg-sugar mixture is three times the original volume, is thick, and almost white in colour, and is completely cool. Whipping at a higher speed would produce a relatively small number of large air bubbles, and result in a coarse textured mousse. Note that if the eggs are not whipped for long enough, the ribbon formed will not hold. Similarly, whipping for too long of a time, will produce a dense mousse. Whip until it has tripled in volume, and produces a thick ribbon. Take the time to achieve this. The mix will be almost white in colour, and completely cool. During the last 4 – 5 minutes of whisking, stop from time to time and check the ribbon thickness. The whipped egg-sugar mix is ready when the whisk is lifted and the mix falls very slowly back, in a thick ribbon, into the mixing bowl of egg-sugar mix. There, it will initially stay on top of the mix before spreading slightly and slowly flattening as it dissolves into the mass of egg-sugar mix. However, the ribbon will still have some definition to it in the bowl. At the end, the egg-sugar mix will feel cool to a finger dipped in it, and will coat it thickly.
Cool the stabilized raspberry mousse to just above room temperature. Placing the bowl in a refrigerator will speed up the process. Periodically whisk and check the temperature.
Scoop between one quarter and one third of the whipped eggs (to initially lighten) and place on top of the stabilized raspberry mousse, and then fold in using a silicone spatula. Place it vertically into the far side of the stabilized raspberry mousse, drag it forward and rotate the bowl at the same time, then lift up the spatula, to turn a dollop of the stabilized raspberry mousse over on top of the whipped eggs, and spread it over, incorporate it by folding it into the mix. Note that the more the mousse is mixed, the more each aerator is deflating the existing mousse. So, it is important to quickly, yet gently and minimally. Then repeat moving the bowl a quarter turn with each third. This is to minimise the folding required for a light mousse. Finally, add the remaining whipped eggs to the lightened stabilized raspberry mousse, and fold in as before, until all streaks of whipped eggs have disappeared.
As a filling, once made, it is important to use the stabilized raspberry mousse before it sets.
Once set, the stabilized raspberry mousse will keep for a few days, which makes it a good choice for a make-ahead dessert.
Take a 2 quart (approx. 2 litres) domed bowl (metal (stainless steel (if glass or ceramic is used, it will be difficult to release the mousse after it is frozen)); lightly grease the inside surface with room temperature butter; drape a length of clingfilm over the top of the bowl, and press down onto the inner surface, starting at the bottom and spreading up the sides and then folding over the sides, pressing it to the surface; then repeat with another length of clingfilm at right angles to the first, so that all of the inside is covered.
Scoop and pour in the stabilized raspberry mousse, and fill to the top. Cover the top, airtight with clingfilm, and rolling it back on itself, so that it is separate from that covering the inside of the bowl (and can be removed separately).
Place the filled bowl in a freezer for 4 – 6 hours, preferably overnight, for the mousse to fully set.
Once set, the stabilized raspberry mousse will keep for a few days.
Day 2
This is when the Raspberrywhite chocolate ganache glaze is made and the Raspberry Mousse Bombe is assembled.
Raspberry White chocolate ganache glaze
Ganache, also known as crème ganache, is an emulsion of chocolate and butterfat, either in the form of cream and/or butter. Ganache can be used as a cake filling, a topping, as icing, or as a glaze. It can also be used as a filling for pastries, and confections, such as using it as a base for truffles, or it can be used as a sauce. It is a very versatile pastry and dessert component. Ganache is based upon dark chocolate. This variation is made with white chocolate.
The history of white chocolate revolves around one name: Nestlé. In 1936, the Swiss company Nestlé launched the first commercially available white chocolate bar; Galek (or Milky Bar in the UK). According to the Nestlé company, white chocolate bars were created, originally, as a way to use excess cocoa butter. It is noted that in between the two World Wars, white chocolate was cheaper than either milk or dark chocolate, thus making it more widely available.
The actual innovation behind white chocolate was made by a German-Swiss chemist, and later businessman, called Henri Nestlé. The evolution of white chocolate is tied to medicines. In 1875 Henri Nestlé joined forces with a Swiss chocolatier, Daniel Peter, to make the first milk chocolate which used high-quality condensed milk. They formed a partnership which turned into the Nestlé Company in 1879. Henri Nestlé expanded the company and invested in research to find new ways to use condensed milk, specifically in medicine and health; to add to the confectionary business. As far as white chocolate is concerned, it didn’t happen until 1936 when Nestlé, the company, was working with the pharmaceutical group Roche on a ground breaking medical product called Nestrovit. This was a children's formula that was made with vitamin-enriched condensed milk. The main challenge was to find an appropriate coating for the medicinal tablet. Nestlé, from prior experience developed in making milk chocolate, added cocoa butter to Nestrovit and made a solid tablet with a white chocolate coating. After perfecting the new vitamin formula, Nestlé realised that there was another chocolate variety that could be added to their rapidly growing confectionary range. Hence, a non-medicinal version of Nestrovit was made: Galak (or Milky Bar in the UK).
White chocolate differs from dark chocolate (70% cocoa solids) which has little or no milk solids; it has neither chocolate liquor (other than cocoa butter) nor cocoa solids (other than cocoa butter fats), it contains only cocoa butter (approximately 30%), sugar (approximately 55% maximum) and milk solids (14%). Compared to dark chocolate, it is richer, smoother, sweeter and has a buttery, milky taste; it contains more fat, and it has a different sensitivity to heat (it melts more easily and at a lower temperature, and may burn more rapidly). As a consequence of the lack of cocoa solids, or, put another way, due to its increased fat content, comparatively less liquid (approximately half) is required when making a white chocolate pastry cream than that for a dark chocolate one, or, twice as much white chocolate is needed for a similar amount of liquid to arrive at a similar consistency to that achieved with a dark chocolate pastry cream.
Sometimes, chefs prefer to add something acidic, bitter, or sour to the recipe to offset the sweetness of white chocolate.
A basic white chocolate ganache is made up of just two ingredients: white chocolate and cream. It is a multi-purpose emulsion that can be used in many ways. Apart from being the most important filling for cakes and chocolate confections, ganache is one of the most versatile components available to the pastry maker through its available, and variable, consistencies.
Adjusting the ratio of chocolate to cream changes the consistency, or density, of the finished ganache. The basic recipe can be thickened or thinned down. Different ratios of chocolate to cream are used depending on the intended use of the ganache. Whatever its properties, it is a dense, rich filling, sauce, or topping that is velvety and smooth. Sometimes it has butter added, and then it is known as ‘ganache beurre’, or ‘ganache soufflé’. Adding more cream makes it thinner and lighter, whilst with more chocolate, compared to cream, it is thicker and more-dense.
What is apparent is that working with white chocolate is trickier than working with dark chocolate.
The master, or basic, white chocolate ganache has a ratio (always based on weight) of: 2 parts white chocolate to 1 part cream, and is a medium-textured ganache (white chocolate ganache is softer than a dark chocolate ganache).
A softer, more velvety textured ganache is made with a ratio of 1part white chocolate to 1 part cream. Whilst a firm-textured ganache has a ratio of 4 parts white chocolate to 1 part cream. However, a ganache can be made that lies anywhere along, or outside, of the continuum from soft to firm-texture. There is one other main variable: the temperature at which the finished ganache will be served. So, depending on its purpose, the ratio of chocolate to cream can be varied to obtain the desired consistency.
In its soft-textured form, ganache is used in making: chocolate covered seasonal fruit (the coating sets in a few hours); chocolate whipped cream; mousse; chocolate sauce for desserts, ice creams; and profiteroles.
The master, or basic ganache is medium-textured, and is used to make: filled confectionary chocolate centres; glazes; milk; and fillings for tarts.
Firm-textured ganache is used in making fruit ganache; toppings; and tortes; or rolled out for truffles.
In its liquid form, ganache can be poured. When chilled it hardens, and then when whipped, it becomes light and aerated and can be used for fillings and toppings.
When the temperature of a ganache is changed, its properties change: it becomes thinner as it is heated, and thicker as it is cooled. When the ganache is at just above room temperature, a liquid ganache can be poured over a cake, torte, fruit or ice cream, to form a smooth and shiny glaze.
The quality of the ganache ingredients is important. It is preferable to use high quality white chocolate rather than chips or coating chocolate. As a general rule, the higher the fat content of the cream, the richer is the finished ganache.
It should be noted that white chocolate ganache is in fact slightly coloured, naturally. White chocolate ganache can, however, be coloured naturally, with real ingredients, to create other colours, and tastes. Here it is raspberry. Other colours and mixtures of colours are possible too. The recipes below are inspired by those given by Jessica Pedemont in an article entitled ‘Colouring White Chocolate Ganache: Jessica Pedemont’ in the August 2016 edition of Baking Business (Australian version of the website), and Veena Azmanov’s blog about Cake Decorators White Chocolate Ganache (veenaazmanov.com/cake-decorators-white-chocolate-ganache-recipe/).
Raspberry white chocolate ganache
Ingredients:
Heavy cream 350g
White chocolate 700g
Raspberries 100g (fresh or frozen)
Sea salt (fine) 1/2tsp
Framboise 1Tbsp
Method:
Chop the white chocolate into 6mm (1/4in), maximum, pieces, and set aside.
In a saucepan (1), add the Heavy cream (or a Hemp milk alternative), raspberries and salt, and over medium heat, bring it just to just under a boil; reduce the heat, and simmer (between 73 and 85°C) for 2 minutes, stirring occasionally with a wire whisk to prevent the Heavy cream from boiling over. Remove from the heat, and strain into a bowl (2) to catch the raspberry pips.
Add the chopped white chocolate to the hot raspberry cream (adding it in this order will greatly reduce any chance of the ganache splitting), and allow the white chocolate to sit for 1 minute, then using a rubber, or silicon, spatula, slowly stir the mixture in circles, starting in the centre and moving outwards to the side, and taking care to avoid incorporating air whilst stirring. Stir for a minimum of 2 minutes to ensure that all of the chocolate is incorporated and the mixture is fully emulsified. If necessary, place the bowl of raspberry ganache back on top of the saucepan of simmering water, and over a low heat source and melt the chocolate to keep it from cooling and solidifying, and thus ensure that all of the white chocolate is incorporated. Add framboise and incorporate.
Line a baking tray with clingfilm, and pour the ganache into this, ensuring that it is thinner than 5cm (2in) in thickness. Or, pour the Raspberry white chocolate ganache glaze into a jug, and place this in a bowl of cold water. Allow the ganache to cool to 21°C, then it is ready to use as a filling, or topping. At between 29 – 32°C the Raspberry white chocolate ganache glaze is ready to pour onto a cake surface, and drip. Remove the top layer of the clingfilm. Using a rubber, or silicon spatula scoop the ganache into a bowl (4).
Once cool, and if not using immediately, cover the filled bowl and refrigerate overnight or for up to 2 weeks.
Assembly
Cut a round from either a sheet of parchment paper or from a cardboard cake board (this will be needed anyway); the diameter being such that it just fits inside the rim of the bowl, this will be used as a cutting guide.
Remove the Génoise sheet cake from the freezer, and unwrap.
Using the guide, and a paring knife, cut a round from the sheet cake. The trimmings can be cut too.
Melt 115g of white chocolate in a bowl (1), set aside to cool. Then spread it over the bottom of the cut Génoise cake round with an offset spatula or a pastry brush. Set aside to cool and harden.
If the Stabilized raspberry mousse filling is not ready for filling the dome shaped bowl, place the cut and coated Génoise sheet cake on a baking tray, back in the freezer until the Stabilized Raspberry mousse filling is ready for using. The cake round will freeze in about one hour.
Line a sheet pan, or baking tray, with a sheet of parchment paper, and place a wire cooling rack on top of it.
Remove the bowl of Stabilized raspberry mousse from the freezer. Remove the top layer of clingfilm. Pick the clingfilm attached to the sides, and move outwards.
Place the cut and coated (coated side face upwards) round of sponge cake on top of the frozen mousse. Place the cut cardboard cake round on top.
Place the thumbs on top of the cut cardboard cake round, and the fingers of each hand on the sides of the bowl; invert the filled bowl onto the wire cooling rack filled baking tray; flip the mousse filled bowl over.
Warm the outside of the bowl with a warm tea towel wrapped and moved around it; until the bowl is ready to (just begins to) lift off. Or even better (especially if using a glass or ceramic bowl) soak a flannel, or face cloth, in hot water, wring it out, and then wrap it around the bowl. Repeat until the bowl is ready to (just begins to) lift off. Gently remove the bowl, and then the clingfilm.
