- 5 large eggs
- 115g sugar
- 100g plain flour
- 30g cocoa powder
- 35g cornflour
- Pinch of baking soda
- 50g butter, melted and cooled
Ingredients: APRICOT MOUSSE
- 500g fresh apricots, skinned and sliced
- 100g honey
- 65ml water
- 55g sugar
- 2 large egg whites
- 8g powdered gelatine
- 250ml cream (35%)
125ml sugar syrup flavoured with
2 tbsp orange liqueur (e.g. Cointreau)
10-12 fresh apricots, sliced
Preheat oven to 180C. Grease one 25cm (or two 20cm) round deep cake tin(s) or springform tin(s).
Line the base and the sides with baking paper.
Put the eggs and sugar in the heatproof bowl over a saucepan of hot water, ensuring that the base
of the bowl does not touch the water. Whisk the mixture until it is warm (appx body temperature).
Remove from the pan and beat with an electric mixer on medium speed for about 5-8mins or until the
mixture is cooled, very thick and mousse-like.
Sift the flour, cocoa, cornflour and soda together. Add the sifted dry ingredients to the egg mixture.
Put the melted butter into a small bowl. Add about 2 tablespoons of the egg mixture to the melted butter
and stir well. Stir the butter mixture into the cake mixture.
Using a rubber spatula, fold the mixture info the prepared tin(s). Bake for about 25-30mins (for 20cm
tins) or 35mins (for a 25cm tin). Allow to cool in the tin(s) for 10mins, then turn out onto the wire
rack, peel off the baking paper and allow to cool completely.
Directions: APRICOT MOUSSE
Put apricots in a saucepan, add 20ml water and 2-3tbsp sugar, bring to the boil. Simmer until the
apricots are tender, adding more water if needed. Allow to cool slightly, then blend the apricots to
a purée, leaving the chunks of fruit.
Put the honey, sugar and remaining water into a small saucepan, brig to the boil and boil for 2min.
Beat the egg whites in a clean, dry bowl until soft peaks form. While beating on a medium speed, gently
pour in the hot syrup and beat until cold, 5-8mins.Combine the gelatine and 2tbsp of hot water (extra)
in small heat-proof bowl, stir until gelatine dissolves. Stir thoroughly into the apricot purée. Using
a rubber spatula, fold in the meringue. Whip the cream until stiff peaks form, then fold it into the
apricot mousse mixture.
Slice the cake horizontally into two rounds. Place one round back into the cake tin (the side should be
lined with baking paper or cling film). Brush the cake with the sugar syrup. Cover with half the apricot
mousse. Place the second sponge layer on top and brush with sugar syrup. Cover with the remaining
mousse and smooth the surface. Decorate with sliced apricots. Refrigerate at least 3hr or overnight.
This cake can be made with cherries instead of apricots.