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–+ servings

Cherry Almond Mousse Cake

This elegant cake layers tender almond sponge, juicy cherries, and silky white chocolate mousse. Every chilled slice feels like a bakery-worthy treat.
Cherry Almond Mousse Cake
Prep Time 40 minutes
Cook Time 32 minutes
Total Time 1 hour 12 minutes
Course Dessert
Cuisine American
Servings 12 slices
Calories 445 kcal
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Equipment

  • 8-inch springform pan
  • electric mixer

Ingredients  

For the Almond Cake

  • 3/4 cup All-Purpose Flour
  • 1/2 cup Almond Flour
  • 1 tsp Baking Powder
  • 1/4 tsp Fine Sea Salt
  • 6 tbsp Unsalted Butter, Softened
  • 1/2 cup Granulated Sugar
  • 2 Large Eggs
  • 1/3 cup Whole Milk
  • 1/2 tsp Almond Extract
  • 1 tsp Pure Vanilla Extract

For the Cherry Center

  • 3 cups Pitted Cherries
  • 1/3 cup Granulated Sugar
  • 2 tbsp Cornstarch
  • 2 tbsp Fresh Lemon Juice

For the White Chocolate Mousse

  • 2 tsp Unflavored Gelatin
  • 2 tbsp Cold Water
  • 10 oz White Chocolate, Chopped
  • 2 cups Heavy Cream, Divided
  • 8 oz Cream Cheese, Softened
  • 1 tsp Pure Vanilla Extract
  • 1 pinch Fine Sea Salt

For the Finish

  • 1 cup Fresh Cherries
  • 1/3 cup Sliced Almonds, Toasted

Instructions 

  1. Heat the oven to 350 F and line the bottom of an 8-inch springform pan with parchment paper. Whisk together the all-purpose flour, almond flour, baking powder and salt.
  2. Beat the butter and sugar until pale and fluffy. Beat in the eggs one at a time, then mix in the milk, almond extract and vanilla. Fold in the dry ingredients.
  3. Spread the batter in the pan and bake for 20 to 24 minutes, until lightly golden and set in the center. Cool completely in the pan.
  4. Cook the cherries, sugar, cornstarch and lemon juice over medium heat for 7 to 9 minutes, stirring until thick and glossy. Cool completely, then spread over the cake while leaving a 3/4-inch border around the edge.
  5. Sprinkle the gelatin over the cold water and bloom for 5 minutes. Heat 1/2 cup of the heavy cream until steaming, stir in the gelatin and pour the mixture over the white chocolate. Let it stand for 2 minutes, then stir until smooth.
  6. Beat the cream cheese, vanilla and salt until smooth, then blend in the cooled white chocolate mixture. Beat the remaining heavy cream to medium peaks and gently fold it into the white chocolate base.
  7. Spread the mousse around and over the cherry center, then smooth the top. Cover and refrigerate for at least 8 hours.
  8. Release the chilled cake from the pan and decorate with fresh cherries and toasted sliced almonds.

Nutrition

Serving: 1servingCalories: 445kcalCarbohydrates: 38gProtein: 6gFat: 31g
Keyword almond cake, cherry almond cake, cherry mousse dessert, white chocolate mousse cake

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