Summer is a perfect time to enjoy any mousse dessert. I can create many different kind of mousses using the same basic recipe, so can you. I like to use just about any fruit that is in season, because they are inexpensive, and more flavorful.
The sponge cake will take about 8 to 10 minutes to bake. You don't want to turn on the oven for a long time when it's hot outside, so this recipe is good for that reason. Recipe for apricot mousse can be found in this site. To make apricot sauce, all you need to do is to boil the apricot in sugar syrup until very soft, puree, then strain. Cool completely before pouring it into the cake.
Pistachio Sponge base
100 grams raw pistachios
⅓ cup of self rising flour
1 tablespoon mancha powder, optional (I was just curious how the 2 combine together. The mancha flavor was really mild)
½ cup sugar
4 large eggs, room temperature
- Preheat oven to 375⁰F. Butter a sheet pan, line with parchment paper, butter the parchment paper as well.
- Place pistachios, flour and mancha powder in a food processor, and process to a fine powder. Sift and set aside.
- Whisk eggs and sugar in mixer bowl over simmering water until the mixture is warm. Take it off the heat, continue to whisk in an electric mixer until the mixture is cooled and triple in volume. Fold in gently with rubber spatula the pistachios-flour mixture in three addition. Spread evenly on prepared pan. Bake for 8 - 10 minutes, or until firm and spring back when touch with finger. Cool completely.
- To assemble the cake, you can use any type of ring mold you have. I like to use an 8 by 1¾ inches square mould. If you don't have any mould at all, use a springform cake pan. Cut the cake to fit the size of your mold. Place the sponge cake in the mold, brush with syrup, and fill with the mousse. Refrigerate until set, then pour the apricot syrup. Refrigerate again at least an hour before serving.
* If you use an 8 inches mold, you will have plenty of leftover sponge cake. You can put another layer of cake if you like, or like me, I just eat the cake plain. It's delicious on its own.