1/2 tsp baking powder
pinch of salt
separate the eggs. beat the egg whites and the salt until stiff, add the sugar in little by little. In a separate bowl mix the flour and the baking powder. gently fold in the flour mixture into the egg whites. fold until incorporated and you have a smooth batter.
Pour the batter into a buttered and floured cake tin (26 cm) and bake in the oven for about 15-20 minutes at 180 C. The cake is done when a toothpick inserted in the middle comes out clean and the top has a slight golden brown color. Let the cake cool in the tin for 5-10 minutes and then let it cool completely on a wire rack. Once the cake has cooled completely cut it into 2 and cut little circles with your ring molds.
recipe from Canelle et Vanille
100g blackberry puree
2g gelatine sheet
75g heavy cream, soft peaks
Warm half of the blackberry puree with the sugar. In the meantine soak the gelatine in ice water. add the rest of the puree and let it cool.
Whip the cream to soft peaks and gently fold it into the puree.
Making the mini mousse cakes is very simple. If you have your ring molds, just layer the base with the mousse. First I have a sponge base and then a layer of mousse. Before adding the next layer of sponge and mousse I put the cakes in the freezer for about 15 minutes.
Once you have all the layers, let the cakes rest in the fridge until firm. then cut the cakes gently from the sides of the rings and gently remove them from the rings.