Number Cake Meringue / Chocolate Mousse

You can see how to make a number cake with meringue and chocolate mousse!

Ingedients to 10 peoples

Meringue:

• 5 eggs white
• Icing sugar (150 g)
• Cacoa powder (35 g)
• Caster sugar (150 g)

Chocolate mousse:

• 4 eggs white
• 3 eggs yolk

• Dark chocolate pastry (160 g)

• Pinch of salt

Tools:

• Sieve
• Pastry bag
• Bowl
• Electric whisk
• Wooden spatula
• Oven
• Baking paper

• Mix the cocoa powder with the icing sugar in the sieve passers.

Beat the egg whites using an electric mixer for about 5 minutes until stiff, incorporating 20 grams of sugar in the middle time to support them.

When they are stiff, add caster sugar with the mixer on low speed.
Then with the spatula add fast the mix of cocoa and icing sugar.

• Heat oven to 150°C / 302°F (th. 4)
• Cover the baking sheets with a sheet of parchment paper to simplify demolding and cleaning.
• Take pastry bag and put into the meringue paste
  1. Draw with the pastry bag a long and narrow band , avoiding touching each other. (socket diameter 3 )
  2. Draw on other baking paper the number (socket diameter 1 ) (X 3)
• Cook at 150°C / 302°F (th. 4) during 1h 50, Watch carefully after 15 minutes of cooking because the meringues should not brown.
  The fairy fingers (strips of fine meringues) will be ready first.

• Allow 10 more minutes for the numbers.
  
  The fairy fingers and number can be done several days in advance
  
  While cooking, prepare the chocolate mousse

• Break chocolate into pieces
• Melt chocolate

• Beat the egg whites in the snow with the pinch of salt

• Add the melted chocolate egg yolks and mix

• Fold in the remaining egg whites with a spatula to the chocolate mixture.
  
  Your chocolate mousse is ready

1. Take a number in meringue
2. Add a layer of chocolate mousse
3. Next, add the second number
4. Add a layer of chocolate mousse
5. Add the last number
6. Cover the cake with the rest of the mousse
7. Cut the fairy fingers in the strips of meringues (sticks about 1cm)
8. Cover on the surface of the cake and the sides
9. Put the cake cold for 1 hours
10. Sprinkle with icing sugar

Your number cake is ready