Black Cherry Mousse Cake from Sweet Dreams by Josceline Dimbleby
Seductively soft, this ‘half-cake, half-mousse’ has a light, lemony flavour and is topped with black cherries and spread with cream around the sides. Late in the summer you could use strawberries...
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Ingredients
- 5 fl oz (150 ml) double or whipping cream
- 3 tablespoons (3 x 15 ml spoon) black cherry (or strawberry) jam
- 1 tablespoon (15 ml spoon) lemon juice
- 8 oz (225 g) fresh black cherries (or strawberries or raspberries)
- a good pinch of salt
- ¼ teaspoon (1.25 ml spoon) cream of tartar
- oil, for greasing
- 1 oz (25 g) self-raising flour
- 1 oz (25 g) cornflour
- grated rind and juice of 1 lemon
- 5 oz (150 g) caster sugar
- 3 large eggs (size 1–2), separated
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