Thin almond layer, topped with creamy cherry mousse, covered in chocolate and crispy caramelized almonds.
This mini cherry mousse torte is delicious, light and beautiful.
I can’t say that this recipe is quick, but it’s easy, plus, you can do the work in parts – you could bake the almond layer a day in advance and cook the cherries a day ahead, too. The next day you can finish the mousse and assemble the cakes. To additionally ease your work, you can make one big cake instead of mini cakes, it’s up to you!
Bottom line is that these cakes deserve every minute spent in the kitchen, simply because they are heaven!
The macadamia theme continues this week! If you scroll down a little you'll see that my last recipe was inspired by this creamy, crispy nut, and this week is no different. Now, where did I leave that G clamp?
I haven't made a banana loaf in a long time, which is ironic because these days there is almost always a bunch of bananas in my fruit basket. They are a favourite of my daughters and something I know she will always eat ... so I like to have them around as back-up for those teething days when she refuses all other food. Needless to say the bananas are not usually around long enough to become overripe! But if you happen to find yourself in this situation then this recipe is a great way to use them up.