I made this cake for my family on New Year's Day. It's the right balance of refreshing and decadent (in my opinion), but yummy all the same. It does take a while to make the different layers (and to set), so I would definitely recommend making the day before you want to serve.
110g soft margarine
70g caster sugar
140g plain flour
1 egg yolk
2tsp vanilla extract
250g summer fruits (I used frozen)
25g caster sugar
200ml double cream
generous handful of marshmallows
150ml double cream
1. Cream the butter and sugar together until it is light and fluffy.
2. Add the yolk and vanilla extract and mix in well.
3. Sift in flour and mix into a soft dough.
4. Grease a round 8inch cake tin (use one with a removable bottom or sides as you will be assembling the cake in this tin, and makes it much easier to get out!)
5. Bake for 15 minutes, or until golden brown, in a preheated oven at 180 degrees/ gas mark 6.
7. Into a pan of 100ml hot water, add the summer fruits and the sugar. Cook the fruit over a medium heat (until mushy).
8. Melt the marshmallows into this mixture, then leave to cool.
9. Whip the double cream until it holds it's peaks.
10. Fold the cream into the summer fruit mix and then add the mixture on top of the cooked cookie base (still in the cake tin).
11. Place in the fridge to set for an hour.
12. Melt the chocolate and marshmallows bain marie style (in a bowl over hot water, basically).
13. Add the double cream and mix until smooth.
14. Once the mixture has cooled a little, pour on top of the mousse layer and place back in the fridge overnight to ensure that it is totally set when you take it out of the tin.
I made the mistake of not leaving the cake long enough to set, so when I took it out of the tin, it started to collapse a bit! Still tasted good however!