Cake a la Choco-Pie

Add powdered sugar and vanilla sugar to the softened butter, beat everything to a fluffy mass, pour half a portion of flour, stir with a mixer at low speed to make a crumb, add yolks and milk or water, stir, pour the rest of the flour and knead the tender dough.Form a sausage with a diameter of the future cakes, wrap it in a film and put it in the freezer for 40 minutes until it hardens. Heat the oven at 200 degrees, cover the baking sheet with parchment. Take the workpiece out of the freezer and cut it into circles with a sharp knife.

Spread the blanks on a baking sheet (I got 18 of them), you can flatten your hands a little. Bake for 15 minutes, until ready, cool. Soak gelatin in 2 tablespoons of cold water, let it swell. Mix the proteins with powdered sugar and vanilla, put in a water bath and beat at high speed to a lush, thick mass, remove from the bath. Dissolve the gelatin in a water bath, pour the gelatin into the protein mass in a thin stream, continuing to beat, beat well. Put the cream on half of the cookies with a spoon.

If your mousse is not thick enough, then remove the cookies for 15 minutes in the refrigerator so that it freezes a little, if it turns out thick like mine, then immediately put the second part of the cookies on top. Put it in the refrigerator for about 1 hour so that the souffle freezes, after 30 minutes check if the cookies are not glued to the souffle, then you can put a small load on top, I put a tray and a pack of 100 grams of butter on top. Break the chocolate into pieces, add vegetable oil, melt in the microwave or in a steam bath, stir.

First dip frozen cakes in the glaze from the sides, then put them on a tray and pour a little icing on top. Put the cakes in the freezer for 15 minutes so that the glaze freezes. Turn the cakes over, preferably on parchment, and pour the glaze on the back side. Put it back in the freezer for 15 minutes. Then remove it from the freezer and just store it in the refrigerator.

Have a nice tea party!