White Chocolate Mousse Cake with Limoncello and Strawberries

For the base:

1. Heat the oven to 180°C or 160°C fan.
2. Cover the bottom of the ring with aluminium foil from the outside, place it in a flat tray and grease the bottom and part of the walls of the ring.
3. Whip the egg white to stiff peaks with a mixer on medium speed.
4. Gradually add the sugar and continue beating to a glossy, smooth batter like for meringue.
5. Add the ground almonds and vanilla in stages and fold with a silicone spatula or wooden spoon from bottom to top until combined.
6. Pour the batter into the greased ring and level it.
7. Bake in the preheated oven at 180°C or 160°C fan for 15-20 minutes, or until a toothpick inserted in the centre comes out dry.
8. Remove from the oven and leave to cool completely on a rack.

For the jelly:

1. Soak the gelatine in the cold water for 5-10 minutes.
2. Puree the strawberries to a fine puree.
3. Over medium-high heat, warm the strawberry puree, sugar, lemon juice and champagne until the sugar dissolves and let it come to a light simmer.
4. Remove from heat, add the soaked gelatine and stir until fully dissolved.
5. Pour into a suitable container 12-16 cm in diameter (or into a wider shallow dish and, once the jelly has fully set — you can even briefly freeze it — cut out a round with a round cutter, a thin-walled bowl or something round and sharp like an egg-frying ring).

For the chocolate mousse:

1. Bring the milk and limoncello to a boil and remove from heat.
2. After about a minute, add the soaked gelatine and stir until fully dissolved.
3. Pour over the chocolate (if not couverture, finely chopped beforehand), stir to a smooth mixture and cool over an ice bath.
4. Whip the cream to soft peaks and add in parts to the chocolate mixture, folding with a silicone spatula or wooden spoon from bottom to top.

Assembling the cake:

1. Remove the aluminium foil from the bottom of the ring and place the base together with the ring on a platter or cake plate.
2. Line the wall of the ring with an acetate strip or a strip of baking paper.
3. Pour half of the mousse over the base and leave in the fridge to set for 20-30 minutes (or 10-15 minutes in the freezer — without claiming it is technologically correct) — the jelly placed on top should not sink.
4. Dip for a few seconds the container in which you set the strawberries and champagne and turn it out onto a shallow plate (if needed cut a round 12-16 cm with a cutter, thin-walled bowl or something round and sharp — e.g. an egg-frying ring).
5. Place the jelly round in the middle over the set mousse, pour the remaining mousse over it and return to the fridge to set for at least 2 more hours.

For the glaze:

1. Prepare the glaze after the cake has already set enough in the fridge.
2. Melt the chocolate over a water bath and set aside 2-3 tablespoons.
3. Add the warmed cream, stir to a smooth mixture and leave to cool slightly.

For the chocolate decorations (optional):

• Spread with a spatula (or knife) about 1 teaspoon of the reserved melted chocolate onto a rectangular piece of acetate strip or baking paper (about 5 by 10 cm) and score with a decorating comb spatula (or fork), roll into a cone or roll and leave to set in the fridge.
• Spread the rest of the melted chocolate onto acetate strip or baking paper and leave for about 5 minutes to set, then cut out a few hearts with a small heart-shaped metal cutter and leave in the fridge until the chocolate sets fully.

Pour the cooled but still liquid glaze over the cake as it is set in the ring and leave again for 20-30 minutes in the fridge to set. Before serving, release from the ring, remove the acetate strip or baking paper (if not using a strip or paper — gently warm the walls of the ring with a hairdryer before removing it), decorate the cake with fresh strawberries and chocolate decorations, some of which can be dusted with confectioner's gold or metallic powder colour — just dip the tip of a brush in the dry colour and blow it over the decoration :) Cut the cake with a warmed dry knife and decorate each slice, optionally.