Iced Berry Mousse Cake
FOR THE SPONGE
a.. 100g butter , softened
b.. 100g caster sugar
c.. 100g self-raising flour
d.. ¾ tsp baking powder
e.. 1 tsp vanilla extract
f.. 2 eggs
FOR THE MOUSSE
a.. 500g mixed berries (fresh or frozen)
b.. icing sugar , to sweeten
c.. 3 sheets leaf gelatine
d.. 3 egg whites
e.. 140g golden caster sugar
f.. 300ml double cream , whipped
Serves 12
Preparation and cooking times
Prep 20 mins
Cook 20 mins plus freezing
1.. Heat oven to 180C/160C fan/gas 4. Beat the butter with the sugar, then
beat in the flour, baking powder, vanilla and eggs. Pour the batter into a
lined 24cm loose-based cake tin and bake for 30 mins or until risen and cooked
through.
2.. Remove the cake from the tin and cool on a wire rack, leaving the base
paper on the bottom of the cake. When the cake is completely cool, cut it in
half horizontally. Clean the tin and line with cling film. Put the top of the
cake into the base of the tin.
3.. To make the mousse, put the berries in a pan over a low heat and bring
gently to a simmer, you shouldn't need any extra liquid as they release juice.
Sweeten to taste with icing sugar - you want a slightly tart flavour as they
will be later mixed with a sweet meringue. Whizz with a stick blender or pop
into a blender and purée, then sieve. You should end up with about 250ml purée.
Soak the gelatine in water until floppy, stir into the hot berry purée and set
aside to cool.
4.. Whisk the egg whites to soft peaks, then whisk in the caster sugar in 4
batches. Continue whisking until you have a stiff, glossy meringue. Fold in the
berry purée followed by the cream. Pour onto the sponge base, then carefully
lay the other piece of sponge on top, paper-side up. Freeze until 40 mins-1 hr
before you need it, then remove from the freezer and peel off the paper. Remove
the tin and cling film. When you are ready to serve, dust the top with icing
sugar.
PER SERVING
333 kcalories, protein 5g, carbohydrate 32g, fat 22 g, saturated fat 12g, fibre
1g, sugar 26g, salt 0.4 g
~ Enjoy the recipes and bon appettit ~
Arlette Arthur
[Non-text portions of this message have been removed]
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