Ingredients
- 3 eggs
- 1/3 c caster sugar
- 2 tbsp flour
- 2 tbsp SR flour
- Jelly- 85g pkt raspberry jelly
- - 125g frozen raspberries, thawed
- Mousse- 3 tsp gelatine
- -2 tbsp water
- -1/3 c caster sugar
- -1 tbsp thickened cream
- -2 eggs, separated.
Directions
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Oven 180C
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Grease and line a 20cm round cake pan.
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Beat eggs for cake until thick and creamy; add sugar, 1 tablespoon ata time until it dissolves.
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Sift flours togther and then fold through the egg mixture.
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Spread in cake pan and bake for 20minutes.
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Make jelly according to packet and stir in berries. Set in a 20cm round tim.
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Sprinkle gelatine over the water and heat until clear- cool slightly. Bleand berries, cream, sugar and egg yolks until smoth. Stir in gelatine. Beat egg whites until soft peaks form and fold into the berry mixture.
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When jelly is set, spread with the mousse, top with the sponge and refridgerate until firm.
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To serve loosen the jeely by heating the pan and invert onto a plate.