A mousse cake that's deliciously creamy, but skips the dairy? It's not too good to be true! Swap the strawberries for whatever fruit is in season.
Energy: 983 to 1230kJ per serving
Fat:9 to 11g
Saturated Fat: 35 to 42g
Ingredients: For the cake
- 185g castor sugar
- 3 eggs
- 75g flour, sifted
- 300g strawberries, hulled, plus extra to serve
- 1 tsp vanilla extract
- 75g castor sugar
- 3 gelatine leaves, soaked in cold water
- 400ml coconut milk, chilled for 1 hr
- Heat the oven to 200°C and base line a 23-cm springform tin with baking paper.
- Whisk together the sugar and eggs until very light and you can see a ribbon trail on the surface of the mixture. Gently fold in the flour, then spoon into the tin. Bake for 12 to 15 min until springy to the touch. Cool in the tin for 5 min. Turn out onto a wire rack to finish cooling. Trim the cake and fit it very snugly inside a 20-cm springform tin.
- To make the mousse, whizz the berries and vanilla to a purée. Heat the purée with the sugar in a pan. Add the gelatine and stir until dissolved. Leave to cool.
- Pour away the water from the coconut milk and whisk the remaining cream. Mix the coconut cream into the cooled purée, then pour this on top of the cake. Chill for around 4 to 6 hr or overnight.
- To serve, carefully remove from the cake tin and place on a serving plate. Decorate with strawberries and a dusting of icing sugar, if you like.
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