225 g butter
225 g sugar
4 large eggs
225 g flour
2 teaspoons baking powder
grated rind of 1 lemon
1 jar DANISH SELECTION jam
CHOCOLATE MOUSSE FILLING:
125 g dark chocolate
100 ml pasteurised egg yolk
100 g sugar
150 ml pasteurised egg whites
500 ml whipped cream
Fresh berries, e.g. raspberries, strawberries, blackcurrants and blackberries
Preparation time: 40 Minutes - Cooking time: 20 Minutes - Cooling time: 1 day in the fridge or 2 hours in the freezer.
- Make bases first: Beat butter and sugar until light and fluffy. Add eggs one at a time. Beat well.
- Mix flour, baking powder and lemon rind. Gently fold into the mixture.
- Bake cake in a well-greased cake tin at 170°C for about 20 min until golden brown.
- Leave to cool (preferably overnight). If you don't have time for this, put the cake in the freezer to cool quickly.
- Make the chocolate mousse: Melt chocolate in a bowl over a saucepan of boiling water.
- Whisk egg yolks and sugar until creamy. Beat egg whites until stiff. Put the chocolate into the egg yolk mixture and then gently fold in the egg whites. Don't overdo this. Stop as soon as the mousse is smooth.
- Cut the cake through the middle to make two bases.
- Return one half of the cake to the tin and add a layer of your favourite jam (e.g. raspberry jam). Then spread on a layer of chocolate mousse and leave to stand.
- Place the other cake base on top. Put the cake in the fridge for 1-2 hours before serving.
- Remove the cake from the tin and put it on a plate.
- Decorate with whipped cream and fresh berries.
TIP: Spread your favourite DANISH SELECTION jam (e.g. a smooth raspberry jam) before adding the chocolate mousse.
The history of Den Gamle Fabrik
How we produce our fruit spread