Ginger Chocolate Mousse Cake

For the ginger chocolate mousse cake, first prepare the shortcrust pastry. Knead the powdered sugar, butter, salt, vanilla sugar and egg yolks into a smooth dough. Finally, carefully fold in the flour.

Wrap the dough in plastic wrap and refrigerate overnight. Then roll out the dough and place it in a springform pan. “Prick” the dough with a fork so that it does not bubble during baking. Bake at 160 degrees for 20 minutes.

For the sponge cake base, heat the butter and quench with the liquid. Mix wheat starch and flour well. Beat the eggs, salt and sugar in a lukewarm water bath until creamy.

Carefully fold in the flour-starch mixture, finally fold in the butter. Pour half of the sponge mixture into the cake springform pan and bake in the preheated oven at 170 degrees for about 10-15 minutes. Bake the second half of the sponge mixture also in a tart springform pan.

Fillet the grapefruits and place them on kitchen paper.

For the mousse, melt the chocolate in a water bath. Whip the cream and sugar until stiff. Fold the whipped cream into the chocolate.

Place a springform pan rim on plastic wrap, spread the rim with foil and top with the fillets of one pink and one yellow grapefruit. Pour the mousse on top. Lightly smooth the first sponge cake layer on top and drizzle with juice. Chill.

For the ginger cream, bring the ginger, milk, whipping cream and half the sugar to the boil and simmer with the lid on for 30 minutes.

Preparation Tip:

If fresh ginger is too intense for you, you can also use ginger powder for the ginger chocolate mousse cake.

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