Currant Mousse with Vanilla Cream

For the currant mousse with vanilla cream, first prepare the sponge. To do this, whip the egg yolks with the sugar and vanilla sugar, the lemon zest and a pinch of salt until foamy. Beat the egg whites until firm and refrigerate. The mixture should turn almost white.

Mix the flour with the cornstarch and sift onto the egg mixture and mix in. Then gently stir in the oil and milk and fold in the snow. Spread the mixture on a baking tray lined with baking paper and bake at 180° for about 15-20 minutes at medium heat. Remove and allow to cool briefly.

For the vanilla cream, whisk well one third of the milk with the custard powder, sugar and egg yolks. Bring the remaining milk to the boil and pour in the custard mixture, stirring constantly. Bring to the boil briefly and remove from the heat. Refrigerate.

Cream the butter and beat in the cold custard by the tablespoonful, whipping the cream well. Spread half of it on the sponge and sprinkle with about 2/3 of the currants, cover with the rest of the cream. For the mousse, beat the egg whites until stiff and let the sugar trickle in. Gently fold in the remaining currants and spread the meringue on top of the cake. Use a spoon to make small peaks. Either flame with a créme brûlée burner or very briefly brown the currant mousse with vanilla cream at maximum top heat/grill.

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