Cherry mousse cake

Cherry mousse cake

Charlotte aux cerises

By
From
Taste le Tour
Serves
8

From the Alsace/Franche Comté region

In the lovely green region of South Alsace and North Franche Comté the sides of the road are oft en lined with cherry groves, and cherries feature in many local desserts, as well as being transformed into a superb cherry liqueur. For this dessert, which is like a sort of French trifle, I use a loaf tin as a mould.

Custard filling

Ingredients

Quantity Ingredient
2 gelatine leaves
500ml milk
1/2 vanila pod, split open lengthwise
5 egg yolks
150g caster sugar
1 x 25cm square sponge cake, about 4 cm thick
300ml whipped cream
600g cherries, stoned at the last moment

Raspberry sauce

Quantity Ingredient
300g raspberries, fresh or frozen
1 lemon, juiced
1 orange, juiced
3 tablespoons caster sugar

Method

  1. To make the custard, first soak the gelatine leaves in a bowl of cold water for 5–10 minutes.
  2. Combine the milk and vanilla pod in a saucepan and heat until nearly boiling.
  3. In a bowl whisk the egg yolks with the sugar until light and creamy – it takes at least 5 minutes. Pour on the hot milk and whisk well until smooth. Return the mixture to the rinsed-out saucepan and cook over a medium heat, stirring with a wooden spoon until the custard lightly coats the back of the spoon. Strain the custard into a bowl and leave it to cool slightly.
  4. Squeeze the gelatine leaves to remove excess water then stir into the warm custard to dissolve. Transfer to the fridge to cool for 20–30 minutes, but check to ensure the custard does not set.
  5. Line a loaf tin with baking paper. Cut the sponge cake horizontally into 3 layers, then cut the layers into pieces and use to line the base and sides of the tin.
  6. Fold the whipped cream into the cold custard. Pour a little custard over the sponge pieces, to about one-third of the way up the tin. Top with the stoned cherries to almost fill the tin.
  7. Add more custard, then tap the tin lightly to help the ingredients to settle. Add more custard to fill the tin. Cover with a layer of sponge pieces to form a lid. Carefully wrap the tin in plastic film and refrigerate for at least 4 hours to set.
  8. When ready to serve, carefully remove the plastic film and unmould the cake. Use a very sharp knife to cut into about 10 thick slices and serve with raspberry sauce, if you wish.
  9. To make the raspberry sauce, blend all the ingredients to a purée. Strain through a fine sieve and refrigerate until ready to use.
Tags:
Taste le Tour
Gabriel
Gate
French
France
European
Back to top
    No results found
    No more results
      No results found
      No more results
        No results found
        No more results
          No results found
          No more results
            No results found
            No more results
              No results found
              No more results
              Please start typing to begin your search
              We're sorry but we had trouble running your search. Please try again