I made this as my Mum’s birthday cake last month (I’ve been
slow to upload some of the recipes I’ve used recently!) and it went down a
treat with my family. I used a combination of home-grown raspberries and
blackberries picked from the field just down the road from our house, but
frozen fruit from your local supermarket would work just as well – just defrost
them first.
Ingredients:
For the base:
2 eggs
50g caster sugar
50g plain flour
2tbsp cocoa powder
For the mousse:
600g combination of raspberries and blackberries
115g icing sugar
300ml whipping cream
2 egg whites
Pre-heat your oven to 180c and grease/line a deep, loose
bottomed cake tin.
Whisk the eggs and sugar in a bowl set over a pan of
simmering water until the beaters leave a trail when lifted. Remove from the
heat at this point and sift over the flour and cocoa powder. Fold the mix
together until well combined, then spoon the mix into the cake tin and spread
up to the edges.
Bake for 12-15 minutes, until just firm, then turn out and leave to cool on a
wire rack.
Re-line the tin and replace the sponge layer. Place this in
the freezer while you do the next step.
Set aside about 200g of the berries. Put the
rest of the berries in the bowl of a food processor, along with the icing sugar,
and process to a puree.
In a separate bowl, whip the cream to form soft peaks, and then in another bowl
again, whisk the egg whites until they form stiff peaks.
Using a large spoon, fold the puree, and then the egg whites, into the cream a
bit at a time, trying not to knock any air out of any of it.
Carefully spoon half of this over the sponge layer in the tin. Sprinkle over
the whole berries that you set aside, and then spoon the remaining mousse
mixture over the top.
Freeze over night, and then thaw for at least 2 hours before serving.
