This recipe is adapted and modified from the Women’s Weekly Sweet Wicked Indulgence. yes doesn’t the title salivates u?
Ingredients
4 egg whites
3/4 cup sugar
1 1/2 cups almond meal
1/4 cup plain flour
Berry Mousse
200g fresh strawberries or other berries
3 tsp gelatine
2 tbsp water
125g white chocolate, melted
2 egg yolks
1/4 cup sugar
300ml thickened cream
Method
Preheat oven to moderate (180 C)
Beat egg whites in medium bowl with electric mixer until soft peaks form, Gradually add sugar, beating in between additions, until sugar dissolves, fold in dry ingredients.
Spread mixture equally between prepared tins; bake in moderate oven about 20 minutes. Stand cakes in 5 minutes. Remove from tins; cool at room temperature.
For the Mousse
Push strawberries through a seive (or blend it) and discard the seeds.
Sprinkle gelatine over the water in a small bowl over a small saucepan of simmering water; stir until gelatine dissolves. Combine gelatine mixture, chocolate, egg yolks, sugar in a small bowl. Stir until smooth.
Beat cream in small bowl with electric mixer until soft peaks form, fold cream and chocolate mixture into strawberry purree
Ok, then Line base and side of the tin with baking paper, put one cake at the bottom, then pour the berry mousse over cake, and top with remaining cake. Cover, chill it for 3 hours or overnight, until mousse sets
The chocolate plates were the remaining melted white chocolate melt. and strawberries were dipped into it too. Couldnt cover the crack and messyness, junked in chocolate chips and that silver sugar stuffs
So it’s a cake, mousse, cake layered cake.
The cake was not really good actually. I think i might have added too much almond meal that caused the cake-layer’s texture like bread. pfff, yes, so becareful not too add too much almond meal
And the strawberry mouse, I don’t know whats the problem, but it was a bit sloppy, like not stable. It might have been the strawberry puree or not enough gelatine ? Hrmm..
Ah, Thats about it 
