Preheat your oven to 350F.
Butter up a 9″ round cake form.
In a stand mixer, beat together 3 Large eggs and 1/2 cup of sugar, until pale and well blended.Lower the speed to the lowest, add in 1/2 teaspoon of baking powder and 1/2 cup of flour.
With the help of a spatula transfer the batter to the prepared cake pan.
Bake for 25 minutes. Set a side to cool down.
Combine a 3oz package of lemon flavored jello with 2 Tablespoons of water. Microwave for 30 seconds (another healthier option is to warm it up on the stove). Set aside until ready to use.
In a stand mixer on high, beat 3 egg whites from large eggs. Add in 1/4 teaspoon of dry vanilla. Keep beating until you will combine the other ingredients together.
On the stove, in a medium sized pot combine 1 cup of water and 2 teaspoons of agar-agar on medium heat, then bring to a boil.
Add in 4 cups of powdered sugar, whisk together and boil for exactly 6 minutes (no less – no more). Take off heat and quickly do the next two steps.
Add the jello mix into the egg whites. Keep mixing.
With the mixer still beating pour in the sugar powder syrup. Mix together for 3 minutes.
Transfer the birds milk mousse into the same size cake pan that you used for the sponge base (mine was 9″ round cake pan).
Refrigerate for 45 minutes. Meanwhile you can make the cream:
On the stove or the microwave bring to a boil 1/2 cup of sugar, 3 Tablespoon of milk and 3 egg yolk from large eggs.
Place in the refrigerator to cool down.
After it completely cools down (30 minutes) beat with 1/2 cup of softened unsalted butter using a hand mixer.
Spread the buttercream on the cake base you made first.
Gently take out the bird’s milk mousse from the form and place it on top of the butter cream.
Place it back into the refrigerator until the ganache is ready.
Important! The white bird’s milk mousse needs to be completely cooled down in order to pour the ganache over, otherwise your cake will melt.
To make the ganache, melt the chocolate chips and combine with heavy whipping cream. Spread the ganache all over the cake.
Keep in refrigerator until ready to serve.