Haw Flakes Mousse Cake Recipe

Ingredients

180 g of sponge mix

3 eggs

45 ml of milk

3 tbsp of lemon juice

45 g of butter (melted)

150g navy flakes (grounded)

2 egg yolks

120 ml of milk

2 tsp of gelatin powder

2 tbsp of hot water

200 g of fresh cream (whipped)

1 tbsp of cherry brandy

Preheat oven to 180°C; line bottom of a 18cm (7-in) cake tin with greaseproof paper in order to make sponge cake.
Beat sponge mix, eggs and milk in a mixer with high speed until light and fluffy. Turn to low speed, mix in essence and fold in melted butter until well blended.
Spread batter into prepared tin and bake for 30 minutes. Remove from oven and cool completely. Split into 3 layers.
To make mousse; stirring grounded haw flake, egg yolks and milk in a heatproof bowl over simmering water until mixture thickens.
Remove from heat and leave to cool.
Stir gelatin powder with hot water or over simmering water until melted. Add into haw mixture, mix well. Fold in whipped cream and liqueur.
To assemble, place a slice of sponge cake into bottom of baking pan. Spread with mousse. Continue layering until finished.
Cover and refrigerate for 4 hours or until set.
Remove cake, pipe some cream, decorate with haw flakes or as desired.

	Haw Flakes Mousse Cake Recipe

	Ingredients Sponge 180 g of sponge mix 3 eggs 45 ml of milk 3 tbsp of lemon juice 45 g of butter (melted) Citron mousse 150g navy flakes (grounded) 2 egg yolks 120 ml of milk 2 tsp of gelatin powder 2 tbsp of hot water 200 g of fresh cream (whipped) 1 tbsp of cherry brandy Preparation Preheat oven to 180°C; line bottom of a 18cm (7-in) cake tin with greaseproof paper in order to make sponge cake. Beat sponge mix, eggs and milk in a mixer with high speed until light and fluffy. Turn to low speed, mix in essence and fold in melted butter until well blended. Spread batter into prepared tin and bake for 30 minutes. Remove from oven and cool completely. Split into 3 layers. To make mousse; stirring grounded haw flake, egg yolks and milk in a heatproof bowl over simmering water until mixture thickens. Remove from heat and leave to cool. Stir gelatin powder with hot water or over simmering water until melted. Add into haw mixture, mix well. Fold in whipped cream and liqueur. To assemble, place a slice of sponge cake into bottom of baking pan. Spread with mousse. Continue layering until finished. Cover and refrigerate for 4 hours or until set. Remove cake, pipe some cream, decorate with haw flakes or as desired.

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