Cake with white cheese mousse

For the biscuit:
  • 230 g flour
  • 220g caster sugar
  • 6 eggs
  • 1 teaspoon baking powder 7 g
  • ¼ c. teaspoon salt
For cheese mousse:
  • 30 cl cream
  • 200g cream cheese
  • 200g cherry jam
For the decoration:
  • 2 c. tablespoons icing sugar
  1. In a bowl, beat eggs with sugar until the preparation triple volume. Fold in the sifted flour with salt and baking powder. Mix for a paste without lumps.
  2. Pour batter into two molds of 22 cm in diameter. Bake cookies in preheated oven at 170 ° C for 15 to 20 minutes. Remove cookies from oven, let cool 10 minutes before removing from pan.
  3. Fit the cold whipped cream. Whisk the cheese to make it smooth. Stir in whipped cream cheese for a homogeneous foam and airy.
  4. Spread the jam on a biscuit, place over cheese foam and cover with the second cookie.
  5. Sprinkle sugar cake ice, garnish with cheese mousse rosettes and some cherry jam.