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Frequently paired with
The best thing to pair and share with MICHIGAN CHERRY
Ingredients
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For the Morello Cherry Mousse
For the Almond Cake
Method
For the Morello Cherry Mousse
Prepare the Gelatin
Soak the gelatin sheets in cold water for about 5 minutes until softened, then squeeze out excess water.
Blend and Strain
Blend the cherry mixture until smooth and strain through a fine sieve to remove solids.
Combine with Gelatin
Return the cherry puree to the saucepan and heat gently. Stir in the softened gelatin until fully dissolved. Remove from heat and let cool slightly.
Whip Cream
In a separate bowl, whip the heavy cream until soft peaks form.
Fold Mixture
Gently fold the whipped cream into the cherry mixture until well combined. Refrigerate for at least 2 hours to set.
For the Almond Cake
Preheat Oven
Preheat the oven to 180°C (350°F) and grease a cake pan.
Cream Butter and Sugar
In a mixing bowl, cream together the softened butter and sugar until light and fluffy.
Add Eggs and Extracts
Add the eggs one at a time, mixing well after each addition. Stir in the almond extract.
Combine Dry Ingredients
In another bowl, mix the almond flour, all-purpose flour, and baking powder.
Combine Mixtures
Gradually add the dry ingredients to the wet mixture, alternating with milk. Mix until just combined.
Bake
Pour the batter into the prepared cake pan and bake for 25-30 minutes or until a toothpick inserted into the center comes out clean. Allow to cool.