raspberry mousse cake

Easy Refreshing Raspberry Mousse Cake Recipe
for the sponge cake:
2 eggs
60g sugar
60 g flour
1 teaspoon of vanilla sugar
a pinch of salt
for the mousse:
200 g raspberry puree
200 g of liquid cream
50 g sugar
2 gelatin sheets (6g)
for the raspberry compote:
250 g raspberries (fresh or frozen)
50 g sugar
2 gelatin sheets (6 g)
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