Roulade cake with lime-flavored white chocolate mousse and raspberry gelee

• 3 hours to prepare • 15 minutes to cook • Serves 12

Endorphins' paradise

The dessert I prepared today is another version of mousse-based tarts by the master chocolatier Ernst Knam.
It consists of 2 layers: a white chocolate mousse with lime zest, topped by a raspberry sauce. Everything on a soft base of roulade cake.

The mousse is a preparation characterized by a light and fluffy texture. Today I went for white chocolate because I love it the most. But you can choose to use milk or dark and the result will be amazing anyway.
The preparation involves many simple steps, you just need a little of patience!

Here are ingredients for a 12-serving recipe (20-cm diameter baking pan):

For the roulade base
110 g flour 00
40 g potato starch
150 g sugar
4 eggs
40 g cocoa powder


For the white chocolate mousse
250 g white chocolate
5 g gelatine sheets
250 ml fresh cream
3 egg yolks
25 ml cow milk

1 lime zest


For the raspberry sauce
250 g raspberries
60 g sugar
6 g gelatine sheets
1/2 lemon juice

1. Start preparing the roulade cake: beat eggs with sugar until stiff for 10 minutes
2. Add flour, and potato starch, all sifted. Mix well with a spoon
3. Line the baking tray with parchment paper, and pour the mixture on, crating a layer of about 1 cm
4. Bake at 200°C for 10 minutes, and let it cool
5. Meanwhile, start preparing the White chocolate mousse by melting the white chocolate in a bain-marie and let it cool down
6. Pour 1/2 cup of water in a medium bowl and dunk the gelatine sheets in it. Let them soften about 5 minutes
7. Place the egg yolks in a bowl and beat them until stiff for about 5 minutes
8. Pour the milk into a saucepan and bring to a boil. Then, wring out the gelatine sheets and add it to the the milk. Slowly stir until gelatine melts and let it cool down
9. Pour the fresh cream into a bowl. Use a whisk to whip the cream with wide strokes and continue to whip until soft peaks form
10. Gradually add melted white chocolate, egg yolk and milk to the whipped cream. Stir gently with a spoon to mix well
11. Add the lime zest and spoon the white chocolate mousse into the pan and level it. Place the tin in the fridge
12. Now, prepare the raspberry sauce: place the raspberries in a mixer with sugar and lemon juice
13. Make a puree, then drain it in a colander
14. Pour 1/2 cup of water in a medium bowl and dunk the gelatine sheets in it. Let them soften about 5 minutes
15. When the gelatine is soft, wring it out and add it to the raspberry sauce. Place everything on low heat and stir until both chocolate and gelatine are melted. Then, let it cool down
16. Take the tin from the fridge and pour the raspberry sauce over the white chocolate layer. Level well and put it into the fridge to rest for at least 3 hours

Nutrition Facts are detailed in the table below. Data is provided per serving.