A simple but effective cake that makes for a lovely dessert: two layers of light whisked sponge, sandwiched together with a blackcurrant mousse. A thin layer of the mousse coats the cake, which is then decorated with both dark chocolate and white chocolate cigarellos and a light dusting of blackcurrant powder.
While I do make chocolate cigarellos from time to time, in the interests of speed I have used good quality ones that I bought from a great supplier that I like to use.
You can also make this with additional, thinner layers of sponge, each sandwiched with the mousse or alternatively two thin sponge layers with a thick layer of mousse in between.
Blackcurrant Mousse Gateau
- 3 free-range eggs
- 75g golden caster sugar
- 75g self-raising flour
- 300g blackcurrants, puréed and strained
- 4 sheets leaf gelatine, soaked in cold water for about 5 minutes
- 2 egg whites
- 100g golden caster sugar
- 200ml double cream, whipped
- chocolate cigarellos
- blackcurrant powder
- Preheat the oven to 170C(fan). Grease and line two 7″ cake tins with baking parchment.
- Make the mousse: heat some of the purée and add the gelatine (excess water squeezed out) until melted. Mix into the rest of the purée and set aside.
- Whisk the egg whites and the sugar until thickened and soft peaks form. Fold this and the cream into the blackcurrant and refrigerate until almost set.
- Make the sponge: whisk the eggs and sugar in a bowl until pale and thick, so that when the whisk is lifted it leaves a trail that slowly disappears back into the mixture. Fold in the flour gently and spoon the mixture into the tins.
- Bake for 8-10 minutes, or until risen and springy to the touch. Remove from the oven and turn the sponges onto wire racks to cool.
- Assemble the gateau: place one of the sponges on a plate or cake board. Add some of the mousse and use to sandwich the second sponge. Use the remaining mousse to cover the cake and the sides. Decorate with chocolate cigarellos and a dusting of raspberry powder. A few fresh blackcurrants can also decorate the top of the cake – mainly to suggest the flavour.