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Method

1. Whisk egg white and sugar until medium peaks.
2. Gently whisk in egg yolk and fold in plain flour.
3. Transfer the batter into a piping bag with a plain round tip and pipe onto a 30cm x 40cm tray lined with baking paper.
4. Dust the icing sugar over the sponge and bake at 180°C for 10 to 15 minutes.

Method

1. Hydrate the gelatine powder in 20g of iced water.
2. In a pot, bring the Blackcurrant purée to a boil.
3. Stir in the gelatine mix until the gelatine is dissolved.
4. Pour the purée into the white chocolate and mix until smooth.
5. Whip the whipping cream to soft peaks.
6. Gently fold in the whipped cream in 3 parts into the ganache.

Method

1. Bring purée in a pot to a boil.
2. Mix sugar and cornflour in a bowl.
3. Whisk the sugar mix into the purée and boil for at least a minute.
4. Pour the compote into a tart ring lined with cling wrap, top it with the smaller round sponge, and set in the freezer.

Assembly

1. Trim the ladyfinger sponge to 2 strips of 4.5cm in height, then line it around the circle ring.
2. Cut out 2 discs of 6-inch sponge and place 1 round disc of ladyfinger sponge at the base of the ring.
3. Pour half of the mousse into the sponge, then place the frozen compote in the middle. Place the 2nd sponge disc on top and fill up the ring with the rest of the mousse.
4. Set the cake in the fridge for an hour before removing the ring.
5. Decorate with some whipped cream and nuts or fruits.