You might have used mulberry fruit to make jams and cakes, but have you ever cooked with mulberry leaves? Our tea hero this month is the sweet and fruity Mulberry infusion, caffeine-free, restorative and revitalising. With 25 times more calcium than milk and 10 times more iron than spinach, it’s perfect for mums and mums-to-be. But it’s also a surprising ingredient in this amazing cake, created by Emily at Lahloo Pantry.
for the white chocolate and Mulberry mousse
- 2tsp Lahloo Mulberry
- 780ml double cream
- 2 egg yolks
- ½ vanilla pod, seeds only
- 420g white chocolate finely chopped
- 2 gelatine leaves*, optional
Infuse 4 tsp Mulberry leaves in 300ml the double cream for 4 hours.
Over a bain-Marie whisk 180ml of the remaining double cream, egg yolks and vanilla bean seeds and heat to 70C
Remove from heat, stir in the white chocolate and combine until completely smooth (*add bloomed gelatine here if using). Split into two bowls and allow to cool to 40C
Meanwhile in another bowl whip the Mulberry-infused cream with a couple of drops of natural green food colouring to a soft not peaked consistency.
And in a separate bowl whip the remaining 300ml double cream to a soft but not peaked consistency
Add both whipped creams to the already prepared white chocolate mixtures and fold delicately until combined.
for the almond sponge:
- 3 large free-range egg whites
- 1 tablespoon caster sugar
- 100g ground almonds
- 125g icing sugar
- 3 large free-range whole eggs
- 32g plain
- 1 1/2 tablespoon unsalted butter plus extra fro greasing
Preheat oven to 210C. Line two large baking trays with parchment paper and grease with butter.
Make a meringue by beating egg whites in a bowl to soft peaks. Add caster sugar and beat until stiff and glossy
In another bowl beat ground almonds, icing sugar and whole eggs until light and fluffy. Add flour and beat until just combined through
Fold meringue into almond mixture. Fold in butter. Pour batter into trays and spread it out thinly.
Bake until lightly browned and just springy to the touch, about 6-9 minutes.
Run a knife around the edges to loosen the cake from the tray. Peel sponge from parchment paper. Cover the sponge while it cools.
To assemble the layer cake
Once cooled place sponge in back in tray.
Carefully spread a 1 inch layer of white chocolate mousse onto the sponge, using a warmed palette knife to spread evenly
Chill before taking the mulberry mousse and layer in exactly the same way
Add another layer of sponge and repeat with two more layers of the white chocolate and mulberry mousses.
Chill before using a knife to carefully loosen layer cake from tray. Cut into rectangular servings and serve at room temperature.