Raspberry mascarpone mousse for 40 people

I propose a recipe today I tested for the meal's Eve New Year's Eve. I promised myself that if it please the diners, I will publish it. In view of what was left on the platter, I think the target was reached. You will therefore entitled to the recipe. 
For a long time I wanted to make a raspberry, it is not the season, I grant you but frozen raspberries going very well in this recipe. 
We were very many that night and I made ​​a big cake (30 cm x 40 cm) I give you the proportions for a big cake (for a smaller cake that suits for 10-12 people you can divide by 3 the proportions of foam and do that a sponge cake with three whole eggs plus egg white, 95 g flour, 95 g of powdered sugar and 1/2 teaspoon baking powder. the sponge is then cut in half for mounting)

for a cake of 30 x 40 cm (30 to 40 persons) for the sponge cake : 8 whole eggs whites 4 eggs 250g caster sugar 200g flour 1 tablespoon baking powder 1 pinch of salt

for pulp decor : 
1 egg white (35 g for me) 
the weight of the egg white flour (35 g for me) 
the weight of the egg white in powdered sugar (35 grams for me) 
the weight of the egg bench in soft butter (35g for me) 
food coloring

for foam mascarpone : 
750 g mascarpone 
150 g of sugar powder 
9 g of gelatin sheet 
2 tablespoons of cream 
6 eggs

for syrup punchage : 
20-30 ounces of water with 20-30 g of sugar and a little raspberry coulis or a little kirsch

for assembly and finishing : 
500g frozen raspberries 
10-15 cl whole cream + 1 packet of vanilla sugar 
almond paste for flowers (200 to 300 g) + food coloring 
almonds (200 to 300 g)

first prepare the sponge cake decorated : prepare dough decorated : in a bowl, mix the egg white with the same weight in icing sugar, flour and soft butter. Stir briskly to get a smooth paste without lumps. Add some food coloring and mix. On the baking sheet (silicone sheet or parchment paper) draw the patterns of your choice using a pastry bag or drawing horn. I use to share my medical syringe Place the plate in the freezer for an hour or two.

prepare the cake : 
you will need to make two plates. I made ​​2 times the preparation (I prefer to make a plate after the other rather than halve my dough) 
Preheat oven to 180 ° 
Whisk 4 egg yolks with 125 g sugar, the mixture should whiten and double in volume.Then add 100 g flour 1/2 teaspoon baking powder. Whisk well. 
Up 6 egg whites until stiff with uen pinch of salt. Stir two tablespoons of white into the batter by mixing strongly. Add remaining whites gently incorporating them with a spatula. 
Remove the decorated plate from the freezer and quickly pour the dough sponge cake on the set. Smooth gently to avoid tearing the sets. We must work quickly so that the sets do not thaw. Bake at 180 degrees for 8 to 10 minutes. Cookies must remain clear and be soft to the touch but cooked. 
Remove from pan gently on a damp cloth. Wrap the cake in a damp cloth. 
Make the second plate of sponge cake on the same principle. 
When this second sponge is cooked, unmold and place on a serving dish. Chill or pack it so it does not dry.

mascarpone mousse prepare : 
Soak the gelatin sheets 9 (9 g) in a container of cold water for at least 10 minutes. 
Separate the whites from the yolks. 
Whisk length the yolks with the sugar (at least several minutes 7-8 minutes) the mixture should be almost white clear. Add the mascarpone whipped several times and still 5 minutes. 
Beat the egg whites with a pinch of salt. Squeeze gelatin and melt in the microwave (a few seconds it should not boil) Heat the two tablespoons of cream and pour the gelatin into the hot cream. Mix and pour this liquid into the whipped cream, stir briskly (it should not be lumpy) 
Fold the whites gently into the mascarpone cream with a spatula. 
Remove the serving dish, put a frame pastry around the cake (or make a house with aluminum foil and cardboard) 
Prepare the syrup by putting punchage water, sugar and kirsch sauce or boiled. Stop.Let cool. Puncher biscuit (basting brush with syrup) Pour some of the foam on the cake.Divide the raspberries in the foam. Pour remaining foam and smooth that raspberries do not exceed too. Puncher underneath the other cookie (not too much for it breaks) and not put it on the foam, decor side above. Refrigerate for 24 hours.

finishes : 
Toast the almonds on a baking sheet in the oven or in a hot pan (a few minutes, until they take a little color) Cool almonds. 
Whip the cream (10-15 cl ) with a packet of vanilla sugar. Spread some whipped cream on the sides of the cake (thin layer). Spread the almonds on the sides by pressing slightly so that they stick to the cream. 
With the rest of whipped erect small rosettes around the cake. 
Decorate with flowers of almond paste, and / or fresh raspberries .

I made ​​a very minimalist decor, I had not time to do more and I also wanted to test the designs in the dough this raspberry. 
It can cover the whipped cream cake (thin layer) and sprinkle with grated white chocolate. 
We can draw roses whipped cream and cover the cake as well. 
We can make a jelly glaze with the raspberry sauce. 
it can make a white chocolate decoration for the turn of the cake (like the trianon below) 
can simply put a thin plate of marzipan and decorated with white chocolate or melted dark nets. 
for my cake of the day, the numbers are meringue flowers are home marzipan and leaves tinted white chocolate

I do not ever punche my Genoese. If the cake is not too cooked, it remains soft and will not dry so there is no need for the puncher. For the cake of the day, I tried the punchage but not with real syrup punchage rather with a sweet sauce diluted.

keep tightly wrapped cake in plastic wrap. It must be kept cool.

seen in full by cutting, it looked like this ...

testers verdict: it is light, the cream has a good performance while remaining smooth, cutting is easy and gives slices quite presentable. You can give more consistency to the cream if you want it to be a little firmer by adding 3 g gelatin. Feel free to "load" in raspberries. If using frozen raspberries make sure they do not rely on the biscuit top as they may make the juice and the juice through the biscuit and provides task on top. 
It was so successful test (not too risky my test I took my recipe for sponge cake, mascarpone mousse my recipe, it just needed some good gelatin dosage for holding my cream ...)

  

I realize it is very difficult to estimate the quantities required when making a dessert for 30 or 40 people. I made two cakes 30 x 40 cm that day (a highball and a raspberry) I was afraid of not making big enough for 40 people. I could not make two cakes 20 shares of not knowing what would prefer each guest. Finally after a hearty meal, we take small shares and this cake would have agreed to an even greater number of guests ....

I take this first article of the year to thank you for your loyalty to your very very many visits and to wish you a good and sweet year 2016 .....