How to Make a Perfect 3-Layer Mousse Cake | Raspberry & White Chocolate

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3-layer mousse cake

Raspberry gelee
1/2 Gelatin sheet (1g)
Raspberry puree 70g
Sugar 15g

Raspberry mousse
Raspberry puree 65g
Sugar 15g
1 Gelatin sheet (2g)
Heavy cream 35% 70g

Chocolate sponge
1 Egg yolk 20g
Honey 7g
1 Egg White 30g
Sugar 15g
Cake flour 12g
Cocoa powder 5g
Canola oil 6g (Vegetable oil, Grapeseed oil also good)
Bake at 350°F for 7-8 minutes (Baking time may vary depending on your oven and the size of the sponge. I used a convection oven, Unox)

White chocolate mousse
Milk 60g
1 Gelatin sheet (2g)
White chocolate 90g (Cacao Barry Zephyr)
Heavy cream 35% 125g

Tempered white chocolate for decorations