Cakes and Pastries Recipes - Frozen Almond Sponge Cake with Strawberry and Lemon Mousse  Recipe

Ingredients

Serves 6:

• 1 oz butter

• 5 oz almond powder

• 4 1/4 oz confectioners' sugar

• 4 eggs + 4 whites

• 1 1/2 oz flour

• 2 1/8 oz confectioners' sugar

• 2 3/4 oz strawberry jam

Strawberry mousse:

• 3 1/2 oz strawberries

• 2 tbsp sugar

• 1 1/2 sheets of gelatin

• 3 fl oz (90 ml) cream

Lemon mousse:

• 1/2 cup lemon juice

• 3 sheets of gelatin

• 6 fl oz cream

• 4 1/4 oz sugar

• 2 egg whites

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Method:

1. Preheat the oven to 390°F/200°C. Melt the butter.

2. Blend together the almond powder, confectioners' sugar, eggs, and flower in a mixing bowl. Using another container, whisk the whites and 1 oz (30 g) of confectioners' sugar to stiff peaks. Work in the remaining sugar, then fold the whites gently into this mixture. Add the melted butter.

3. Evenly spread 1/3 of this batter on a baking sheet. Dot the surface with strawberry jam. Bake for 8 min.

4. Pour the remaining batter into an 8 inch pan. Bake for 15 - 20 min.

5. Allow the 2 sponge cakes to cool.

6. Prepare the strawberry mousse: warm the strawberries and sugar, until the sugar dissolves completely. Blend in the gelatin, softened in a small amount of cold water. Blend together and set aside to cool. Whisk the cream until firm. Add the strawberries. Set aside.

7. Prepare the lemon mousse: Warm the lemon juice and dissolve the gelatin in it; the gelatin should preferably be softened beforehand in cold water. Whisk the cream. Blend in the lemon juice once it has cooled. Heat the sugar together with 2 tablespoons of water to 250F/120C); a bit of it dropped into ice water should form a soft ball. Whisk the whites to stiff peaks, blend in the sugar syrup in a thin stream, and add the lemon gelatin; keep whisking until the mousse cools. Set aside.

8. When the sponge cake with strawberry jam cools, cut off a strip to use to line the edge of the pan. Cut the other sponge cake into two layers. Place one layer in the pan. Pour in the straw. berry mousse. Cover with the second layer. Spread with lemon mouse. Freeze for 1 h.