(Percentage of daily recommendation)
|Calorie||472 kcal||(22 %)|
|Protein||10 g||(10 %)|
|Fat||14 g||(12 %)|
|Carbohydrates||69 g||(46 %)|
|Sugar added||45 g||(180 %)|
|Roughage||6.5 g||(22 %)|
|Vitamin A||0.3 mg||(38 %)|
|Vitamin D||2 μg||(10 %)|
|Vitamin E||2.2 mg||(18 %)|
|Vitamin B₁||0.1 mg||(10 %)|
|Vitamin B₂||0.2 mg||(18 %)|
|Niacin||2.4 mg||(20 %)|
|Vitamin B₆||0.1 mg||(7 %)|
|Folate||48 μg||(16 %)|
|Pantothenic acid||1.2 mg||(20 %)|
|Biotin||18.2 μg||(40 %)|
|Vitamin B₁₂||1.1 μg||(37 %)|
|Vitamin C||24 mg||(25 %)|
|Potassium||333 mg||(8 %)|
|Calcium||98 mg||(10 %)|
|Magnesium||27 mg||(9 %)|
|Iron||2.7 mg||(18 %)|
|Iodine||10 μg||(5 %)|
|Zinc||1.4 mg||(18 %)|
|Saturated fatty acids||6.2 g|
|Uric acid||20 mg|
Separate 4 eggs and beat egg whites with 3 tablespoons water and a pinch of salt until very stiff. Gradually sprinkle in 100 grams (approximately 1/2 cup) sugar and continue to beat until sugar dissolves.
Stir 4 egg yolks briefly and mix with flour and cornstarch. Gently fold in egg whites.
Spread mixture on a parchment-lined 40 x 30 cm baking sheet (approximately 11 x 14 inches). Bake at 200°C (fan oven 180°C, gas mark 3) (approximately 400°F/convection 350°F) on the second shelf from the bottom for 11-12 minutes.
Sprinkle a kitchen towel with sugar. Remove baking sheet from oven and immediately invert onto the kitchen towel. Peel off parchment paper carefully.
Spread jelly evenly on hot cake. Firmly roll up cake with the towel into a sponge roll and let cool.
Meanwhile soak gelatin in cold water.
Beat soy creamer with carob bean gum until stiff.
Separate whites and yolks of remaining 3 eggs (save yolks for another use). Mix yolks, remaining sugar and champagne in a metal bowl placed over a simmering pot of water. Mix with whisk attachments of a hand mixer for about 10 minutes until thick. Dissolve gelatin by stirring into the hot mixture.
Remove bowl from hot water bath and set over an ice water bath. Cool mixture over ice water bath while beating with the hand mixer. Mix soy creamer mixture into cooled mousse mixture. Allow mousse to thicken in the refrigerator for about 10 minutes.
Meanwhile rinse currants, strip berries from stems with a fork and drain well on paper towels. Mix 300 grams (about 1 1/2 cups) of currants into the mousse.
Cut sponge roll into 24 slices. Layer 6 dessert glasses with 3 slices of sponge cake each and spread mousse on top. Cool for about 2 hours. Before serving, garnish with remaining currants and mint leaves.