FRIJE

Instructions

• 1.   Start the recipe by preparing the sponge cake. Preheat the oven to 160°C and grease a cake mold.
• 2.   In a bowl, mix the flour and baking powder, then add the mixture of egg yolks and sugar.
• 3.   Separate the eggs (separate the whites from the yolks).
• 4.   Whisk the yolks with the sugar until frothy.
• 5.   Beat the egg whites with a pinch of salt until stiff peaks form, then gently fold them into the previous mixture.
• 6.   Pour the batter into the mold and bake for 45 minutes. After removing from the oven, let the cake rest for a few minutes to make it easier to cut.
• 7.   Cut the sponge cake into two discs, and add the filling of your choice between the two layers. Proceed in the same way if you want to make multiple cake layers. Let your cake rest in the refrigerator for a few hours or overnight.
• 8.   Then move on to making the other elements of the cake. Make the little pigs out of sugar paste for decoration.
• 9.   For the chocolate preparation, heat the heavy cream over low heat in a saucepan. Once it starts to boil, remove it from the heat and add the milk chocolate buttons, stirring until smooth. Let it cool for a few minutes, remembering to stir regularly to prevent the mixture from setting.
• 10.   Divide the KitKat bars in half to obtain two parts, each with two wafers. If your chocolate preparation is cool enough, spread it around the sides of your cake and stick the KitKat wafers to it. Put a ribbon around the edge of your cake to hold the wafers in place.
• 11.   Then spread the remaining chocolate preparation on the top of your cake. The chocolate should not be too liquid.
• 12.   Finally, place the little sugar paste pigs on your cake, and refrigerate the whole thing for a few hours.
• 13.   For the chocolate mousse:
  In the bowl of the mixer fitted with the beater attachment, add the egg whites, salt, and start at Speed 7 for 8 minutes, without the steam cap. After 4 minutes, add the sugar and let the program finish, then set aside.
  Replace the beater with the kneading/crushing blade, then add the chocolate and butter in pieces. Program 45°C at Speed 3 for 5 minutes. Scrape the sides of the bowl and run the same program for another 5 minutes.
  Gently incorporate the beaten egg yolks into the chocolate. To do this, run at Speed 5 for 1 minute, then transfer the contents of the bowl into another bowl.
  Carefully fold the beaten egg whites into the chocolate mixture.
  (For the next step, I cut my sponge cake using a pastry ring (18cm). I placed it back into the ring and placed a plastic film (pastry film) on the edge to make it easier to unmold the mousse.)
  Pour the mixture onto the cocoa biscuit, smooth it out, and refrigerate (cover with plastic wrap) for at least 2 hours.