Brand	Priestley’s
Supplier	Francisco
Category	Frozen
Classification	Bakery
Type	Sweet
Pack Size	Francisco

DELUXE RING DONUT 32 MB

32x45g

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DELUXE RING DONUT 32 MB

32x45g

Allied Pinnacle

REWARD POINTS

DELUXE RING DONUT 32 MB

32x45g

Allied Pinnacle

REWARD POINTS

DELUXE RING DONUT 32 MB

32x45g

Allied Pinnacle

REWARD POINTS

DELUXE RING DONUT 32 MB

32x45g

Allied Pinnacle

REWARD POINTS

DELUXE RING DONUT 32 MB

32x45g

Allied Pinnacle

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7 February 2022

Berry Go Round Mousse Cake

Prep

40 min

Easy

Serves

Ingredients

No of servings

For the sponge

Butter, softened100g

Caster sugar100g

Self-raising flour100g

Baking powder¾ tsp

Vanilla extract1 tsp

Eggs2

For the mousse

Love Smoothies Berry Go Round frozen fruit500g

Icing sugar, to sweeten

Leaf gelatine3 sheets

Egg whites3

Golden caster sugar140g

Double cream, whipped300ml

Methods

Step 01

Heat oven to 180C/160C fan/gas 4. Beat the butter with the sugar, then beat in the flour, baking powder, vanilla and eggs. Pour the batter into a lined 24cm loose-based cake tin and bake for 30 mins or until risen and cooked through.

Step 02

Remove the cake from the tin and cool on a wire rack, leaving the base paper on the bottom of the cake. When the cake is completely cool, cut it in half horizontally. Clean the tin and line with cling film. Put the top of the cake into the base of the tin.

Step 03

To make the mousse, put the Love Smoothies Berry Go Round in a pan over a low heat and bring gently to a simmer, you shouldn’t need any extra liquid as they release juice. Sweeten to taste with icing sugar – you want a slightly tart flavour as they will be later mixed with a sweet meringue. Whizz with a stick blender or pop into a blender and purée, then sieve. You should end up with about 250ml purée. Soak the gelatine in water until floppy, stir into the hot berry purée and set aside to cool.

Step 04

Whisk the egg whites to soft peaks, then whisk in the caster sugar in 4 batches. Continue whisking until you have a stiff, glossy meringue. Fold in the berry purée followed by the cream. Pour onto the sponge base, then carefully lay the other piece of sponge on top, paper-side up. Freeze until 40 mins-1 hr before you need it, then remove from the freezer and peel off the paper. Remove the tin and cling film. When you are ready to serve, dust the top with icing sugar.

Thanks to BBC Good Food for sharing this recipe. Feel free to use any of our frozen fruit smoothie variety with this recipe.

Choose your favourite here – www.markwellfoods.com.au/products/smoothies/