RECIPE

Ingredients for cassis sponge:

110g eggs, weighed without shell

800g almond paste

90g cassis puree from baking supplies shops

7g salt

170g flour

7g baking powder

295g melted butter

Method:

1. Preheat oven to 180 deg C. Grease and line a 16-cm round cake pan or use a cake ring with the same diameter.

2. Beat the eggs in an electric mixer on high speed for 5 to 10 minutes until fluffy. Add in the almond paste, cassis puree and salt. Continue to beat until the almond paste completely dissolves.

3. Sift flour and baking powder and set aside.

4. Fold the flour into the egg and cassis mixture in two to three batches. Next, fold in the melted butter.

5. Pour the mixture into the cake pan until it is half-full. Bake for about 25 to 30 minutes, or until a skewer, when inserted into the centre of the cake, comes out clean. Leave to stand for five minutes before unmoulding and leaving to cool on a wire rack.

Ingredients for cassis filling:

500g cassis puree

225g sugar

8g pectin

Method:

1. In a saucepan, heat cassis puree over moderate heat.

2. Combine sugar and pectin, add this mixture to the puree. Stir well.

3. Bring the mixture to a boil, then lower the heat and simmer for 5 to 10 minutes, or until the mixture thickens and has the consistency of jam. Take it off the heat and pour into a bowl. Set aside to cool.

Ingredients for mangosteen mousse:

16g gelatin sheets

450g mangosteen puree from baking supplies shops

1 vanilla pod, split

280g sugar

150g sour cream

140g cream, whipped

Method:

1. Soak gelatin sheets in cold water for about 10 minutes. Drain and set aside.

2. In a saucepan over moderate heat, heat the mangosteen puree, vanilla pod and sugar until the sugar dissolves.

3. Add the gelatin sheets. Continue to heat until gelatin sheets dissolve. Remove from heat.

4. Pour the hot mixture into the sour cream and mix well. Leave to cool.

5. When it has cooled to room temperature, fold in the whipped cream. Set aside.

Ingredients for mangosteen jelly:

8g gelatin

268g mangosteen puree

56g sugar

100g cooked sago, for garnish

Method:

1. Soak gelatin sheets in cold water for about 10 minutes. Drain and set aside.

2. In a saucepan, add mangosteen puree and sugar and heat on moderate heat until sugar dissolves. Remove from heat.

3. Add gelatin sheets and stir until it dissolves.

4. Pour the mixture into an ice cube tray. Place in freezer to set.

To assemble:

1. Cut the cassis sponge into two layers and place one layer in a cake ring of similar diameter.

2. Spread half the cassis filling onto the sponge base.

3. Fill a piping bag with the mangosteen mousse. Pipe half the total amount of mousse on top of the cassis filling.

4. Next, cover the mousse layer with the other layer of sponge, pushing down firmly.

5. Remove the jelly from the moulds and place them on top of the sponge layer.

6. Cover the jellies with an even layer of mousse.

7. Top with cooked sago.

Makes one cake