Roasted Cherry and Vanilla Mousse Millefeuille
Serves: 4
These little treats look like they're straight out of Great British Bake Off...
Ingredients:
200g unsalted butter, softened, plus extra for greasing200g caster sugar
1 tsp vanilla extract
4 free-range eggs
200g self-raising flour, sifted plus extra for dusting
[hd]To serve:[/hd]
double cream, whipped
raspberry jam
icing sugar
[hd]You’ll also need:[/hd]
Stella James Martin Bakers Dozen 20cm Springform Cake Tin
method:
- Pre-heat the oven to 190C/ 375F/Gas 5. Lightly grease and flour two of the Stellar 20x7cm cake tins.
- Beat the butter and caster sugar together until well creamed. Add the vanilla extract. Gently mix the eggs together in a small bowl, then add, little by little, to the butter mixture. Fold in the sifted flour and divide the mixture between the tins.
- Bake for 20-25 minutes, until well risen and golden. Once cooked, cool on a wire rack. Fill with cream and jam, and sprinkle with icing sugar.
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