Rock Recipes founder and foodie Barry Parsons creates this luscious dessert that you can prepare for the perfect end-note for any special occasion, and it just so happens to feature one of the province's favourites: the bakeapple.

Prep time: 60 minutes approx.

Cook time: About 30 minutes

Total time: About 3 hours, including chilling time

Ingredients:

For the sponge cake:

  • 3 eggs
  • 1/2 cup sugar
  • 1/2 cup all purpose flour
  • pinch salt
  • 1 tbsp melted butter
  • 1 tsp vanilla extract

Bakeapple mousse:

  • 1 1/4 cups bakeapple puree (Raspberry can be substituted)
  • 2 tbsp lemon juice
  • 1 tbsp unflavoured gelatine powder
  • 1/3 cup sugar
  • 1 1/2 cups whipping cream
  • 2 tbsp icing sugar (powdered sugar)

Whipped cream topping:

  • 1 cup whipping cream
  • 2 tbsp icing sugar (powdered sugar)
  • 1 tsp vanilla extract

Directions:

To prepare the sponge cake:

  • Whip the sugar and eggs together in the bowl of an electric mixer using the whisk attachment. In about five minutes they should be very light and foamy.

  • Sift together the salt and flour and gently fold through the beaten egg mixture.

  • Remove about a cup of batter and stir the melted butter and vanilla extract onto it. Fold that cup of batter back into the rest of the batter.

  • Line the bottom of a 10 inch spring form pan with parchment paper. Do not grease the pan.

  • Pour the batter into the pan and bake at 325 degrees F for about 20-25 minutes or until the center springs back when touched. Cool completely in the pan.

  • When completely cool, use the ring form a nine inch spring form pan to cut a perfect nine-inch circle from the cake and fit this into the bottom of the nine inch spring form pan that has also been lined with parchment paper. (Note, this step is optional and is meant only to create a clean presentation at the end. You can just use the original 10 inch cake in its pan if you prefer.)

To prepare the mousse:

  • Stir the gelatine in about 1/4 cup water and set aside for five minutes.

  • Bring the puree and lemon juice to a slow simmer along with the sugar. Stir in the prepared gelatine until it is completely dissolved. Let cool to room temperature.

  • Whip the whipping cream and powdered sugar to soft peaks and fold in the cooled bakeapple mixture. Pour evenly on top of the prepared cake layer.

  • Chill for a couple of hours until the gelatine is completely set. Run a sharp knife around the edge of the pan before releasing the lock on the pan and transferring the cake to a serving plate.

  • Whip the remaining whipping cream together with the powdered sugar and vanilla and use to garnish the top of the cake along with some bakeapple jam or fresh berries if you like.