This delicious mousse cake not only looks amazing – it smells and tastes incredible too!


Serves 8-12

  • Almond sponge
    370g almond meal and icing sugar (equal parts)
    5 eggs
    150g egg whites
    30g caster sugar
    60g sifted flour
    40g melted butter, cool
    White chocolate mousse
    500ml vanilla custard
    6-8 drops rose water
    4 leaves gold gelatine, soaked in cold water
    500g Valrhona (good quality) white chocolate


  • 2 punnets raspberries
    2 punnets strawberries, trimmed and segmented


To make the sponge:

Preheat oven to 220°C. To make the almond sponge, place almond sugar mix in the bowl of an electric mixer. Add the eggs and beat on high speed until the mixture is pale and thick.

In another bowl, whisk egg whites until they are white and slightly thickened. Sprinkle in the sugar and continue to whisk until they hold soft peaks. Add ¹/3 of the egg white mix to the egg and almond sugar mix along with sifted flour and melted butter.

Fold together then fold through the remaining egg whites. Spread on a heavy 60cm x 40cm tray lined with baking paper approximately 1.5cm thick. Bake for 5 minutes or until just springy to touch. Slide off the tray to cool.

To make the white chocolate mousse:

Heat the custard and whisk the soaked gelatine and rose water and set aside. Melt white chocolate in a bowl over apan of barely simmering water until the chocolate is smooth and shiny and looks almost elastic. While the chocolate is still very slightly warm add ¹/3 of the custard mix through quickly. Allow to cool for several minutes then fold through the rest of the custard.

To assemble:

Turn almond sponge over with the flat side facing up on baking paper. Place a 20cm diameter x 4cm high ring over it and, leaving 1 cm, cut around the ring. Put excess sponge aside. Fill ring with mousse and put in fridge to set (3-4 hours). Put any leftover mousse in fridge.

To decorate:

Slide mousse onto serving platter and pull out baking paper. Trim sponge and clean plate. Arrange small spoonfuls of leftover mousse, if any, on top, along with red fruit and white chocolate shavings. Release mousse by running a blow torch around the outside of the ring.