Cost Breakdown

Critical Success Points

• • Whisk the eggs and sugar until the volume triples
• • Sift and fold in the dry ingredients without weighing down the batter
• • Whip the very cold whole milk cream to soft peaks
• • Fold the whipped cream delicately
• • Bake at 180°C for 30 min without opening the oven
• • Unmold upside‑down to flatten the dome
• • Soak the layers evenly with the syrup
• • Spread the mousse in an even layer at each level

Safety Warnings

• • Handle hot oven – wear kitchen gloves.
• • Boil the syrup – avoid splatters.
• • Whipped cream can splatter – whisk on low speed.
• • Use a sharp knife to cut the cake.