Ingredients :
For 8 pieces
120g _ Sugar
1 pack. vanilla sugar
1 pinch(es) Salt
3 Eggs (waist M)
75g _ Flour
30g _ food starch
15g _ cocoa
1 teaspoon, go retro powder
450ml _ milk
1 packet Pudding powder (vanilla flavor; for baking)
3 white gelatin leaves
250g _ whipped cream
75g _ Chocolate, bittersweet)
10g _ ready popcorn
about 1 teaspoon colored sugar pearls
fat and flour for the mold

preparation :
75 minutes (+ 105 minutes waiting)
very easily
1.
A springform mold (Ø 20 cm), grease only the bottom and sprinkle with flour. Mix 75 g of sugar, vanilla sugar and salt. separated eggs. Beat the egg white and 2 tablespoons cold water until stiff, finally adding the sugar mixture. Add the egg yolk and beat. Mix the flour, cornstarch, cocoa and baking powder, sift over the egg mousse mixture and gently fold in.
2.
Pour the mixture into the springform pan, smooth it out and bake in the preheated oven, 2nd rack from the bottom, (electric cooker: 175°C/fan: 150°C/gas: see manufacturer) for 20 to 25 minutes . Place the sponge cake in the mold, leave to cool on a wire rack for 2-3 hours.
3.
Fair broth 350 ml of milk in a small saucepan. Mix the custard powder, 3 tablespoons (45 g) of sugar and 100 ml of milk until smooth. Remove the pan from the heat, add the custard powder to the boiling milk, return to the heat. Bring to a boil, stirring, and simmer for 1 minute. Transfer immediately to a bowl and cover the surface with cling film. Let cool.
4.
Soak the gelatin in cold water. Remove the cookie from the mold and cut it in half horizontally. Place the base on a plate and place a cake ring around the base. Squeeze out the gelatin and melt it over low heat. Whip the cream, not very stiff, take 1 tablespoon and melt it in the warm gelatin. Add the gelatin to the rest of the cream and incorporate. Briefly mix the pudding with the whisk of the hand mixer, add the cream.

5.
Spread 1/3 of the vanilla cream on the bottom layer and cover with the second layer. Put 1/3 of the cream on top and cover with the third layer. Loosen the cake ring and spread the remaining cream all over the cake. Refrigerate for about 2 hours.
6.
Roughly chop the couverture and melt it in a lukewarm bain-marie. Cover the popcorn (approx. 32 pieces) with a blanket and place on parchment paper. Immediately sprinkle with colored sugar pearls and leave to dry. Arrange in a spiral on top of the cake.