Strawberry and white chocolate mousse cake

                                 Spongecake
                                 2                                                          eggs
                                 60gr                                                     sugar
                                 2                                                          yolks
                                 60gr                                                     cake flour
                                 to taste                                                vanilla 
                                 about a handful                                    raspberries
                                 for dusting                                            powdered sugar
                                 about 80ml                                           simple syrup (optional)

                                 Strawberry jelly
                                 120gr                                                   strawberry puree 
                                 20gr                                                     lemon juice
                                 30gr                                                     sugar
                                 4gr                                                       gelatin sheets
                                 20gr                                                     water
                                 about a handful                                    chopped red fruit

                                 Strawberry mousse
                                 154gr                                                   strawberry puree
                                 22gr                                                     sugar
                                 77gr                                                     white chocolate
                                 5,4gr                                                    gelatin sheets
                                 27gr                                                     water
                                 132gr                                                   whipped cream (soft peaks)

                                 Piping cream
                                 110gr                                                   whipped cream
                                 40gr                                                     raspberry jam                            
                                      
  

For the spongecake whisk the egg whites with 3/4 of the sugar to medium-stiff peaks and separately beat the yolks with the rest of the sugar and vanilla until they are pale and a thick ribbon forms when lifting the whisk. Incorporate the meringue in the yolks by folding in 3 portions while also gradually adding and folding in the flour. Do not overmix. Spread a layer of batter at about 0,8-1cm thickness on a baking sheet making sure that you cover one round surface 20cm in diameter (or an octagon with the same diagonal dimension) that will be the bottom layer and a rectangular surface about 32x7cm (or 30x7cm for the octagonal shape) for the sides. 

You can draw those shapes on the bottom of a parchment paper sheet. Sprinkle a few raspberries on top and bake at 185oC for 8-10min until the cake has a golden color and springs back when lightly pressed down. Sprinkle with powdered sugar and set aside to cool. Turn the sheet upside down and follow the design drawn on the parchment paper to trim the edges for the bottom and side cake piece respectively. Prepare the simple syrup by combining 60gr sugar and 60gr water and bringing to boil. Let cool. For the jelly insert, soak the gelatin in the water until soft.  

Combine and bring half of the puree with the sugar to boiling point and then remove from heat adding the water and gelatin mixture. Stir well until the gelatin is completely dissolved. Mix in the rest of the puree along with the lemon juice, preferably being cool to temper the mixture. At this point you can have a taste and add more sugar if needed accordingly. Keep in fridge until partly set but not completely hardened. For the mousse soak the gelatin in the water and set aside to soften. Heat the puree with sugar just before boiling point.

Remove from heat and stir in the gelatin mixture until completely dissolved. Add the white chocolate, chopped, and stir until fully combined. Let cool until lukewarm to touch and fold in the whipped cream. Set aside and prepare the spongecake layers. Cut the rectangle shaped one lengthwise into two pieces 3,5cm in height that will run along the sides of the cake. Trim the sides of the bottom piece so that the side piece can fit between that and the cake ring. Place in position in the cake ring and if using, moisten the bottom layer with some syrup and just a little for the sides.

Pure in about 2/3 of the mousse filling on top covering completely the side cake pieces and leaving a hollow center for the jelly insert. Spread a thick layer of the jelly in the center and press some of the red fruit inside. Cover with the rest of the mousse filling and level the top. Refrigerate or freeze overnight and unmold. For the topping add the jam in the whipped cream and give a quick whip finishing combining with a rubber spatula. Pipe round shapes with a star shaped nozzle on top of the cake and finish with red fruit and white chocolate decorations.