If you’re looking for a show-stopping dessert that’s both rich and refreshing, this Almond Sponge Cake with Cherry Mousse and Chocolate Glaze is the perfect recipe to try. The delicate almond sponge, fluffy cherry mousse, and glossy chocolate glaze combine for an unforgettable treat. It’s a dessert that impresses at any occasion and will leave your guests asking for more.
Why This Recipe Works
This cake is all about balance—light, airy, and rich in flavor. The Joconde sponge, the base of this cake, is a game-changer. Created by the legendary French pastry chef Jacques Genin, the Joconde sponge is a bit different from the typical cake base. It’s made with almond flour, giving it a nutty, tender texture that holds up beautifully with the mousse layers. The sponge itself is light and fluffy, but it has enough structure to support the mousse and the glaze.
The cherry mousse adds a tart sweetness that contrasts perfectly with the rich chocolate glaze on top. The mousse is made smooth and creamy with the help of gelatine, giving it a delicate texture that’s not too heavy. It’s the perfect balance between a fruity, refreshing flavor and indulgent richness.
Substitutions You Can Make
- Almond flour: If you need a nut-free option, you can swap almond flour with hazelnut flour for a slightly different but still nutty flavour, or use all-purpose flour, but it won’t have the same depth of flavour or texture.
- Gelatin: If you want a vegetarian version, you can replace the gelatin with agar-agar (about 1 teaspoon of agar for every tablespoon of gelatin). Just follow the instructions on the package, as agar-agar sets at a different temperature.
- Fresh cherries: While fresh cherries are ideal, you can use frozen cherries if fresh ones are out of season. Just thaw them and drain off any excess liquid.
Tips and Tricks
- Joconde sponge: This type of sponge can be a bit tricky because of the meringue and the folding technique. Make sure to fold the meringue gently into the almond mixture to keep it airy and light. It might take a little patience, but trust me, it’s worth it!
- Chill the mousse: Allow the mousse to chill for at least 6 hours (ideally overnight). This ensures that the mousse firms up and layers beautifully when you assemble the cake. If you’re in a rush, you can speed up the chilling by placing it in the freezer for an hour or two, but the texture won’t be quite the same.
- Glaze consistency: When preparing the chocolate glaze, let it cool slightly before pouring it over the cake. You want it to be pourable but not too runny—just the right consistency for a smooth, glossy finish.
Serving Suggestions
This cake is perfect for any special occasion, from a cozy family dinner to a fancy celebration. Serve it with a dollop of freshly whipped cream or a few extra fresh cherries on top for a touch of extra elegance. If you’re feeling a bit adventurous, a drizzle of cherry liqueur or a side of vanilla ice cream would complement the flavors beautifully. If you want to check out other cake ideas, be sure to check out the Desserts & Bakes page.
Storage and Make-Ahead Tips
- Storage: Keep the cake in the fridge to preserve the freshness of the mousse and the glaze. It should be good for up to 2-3 days, but trust me, it won’t last that long!
- Make-ahead: This cake is a great one to prepare ahead of time. In fact, it’s better when it sits for a few hours to let the flavours meld together. You can make it the day before your event and let it chill overnight—this will also give the mousse time to set properly.
FAQs
Can I use other fruits for the mousse?
Absolutely! If cherries aren’t your thing, you can easily swap them for raspberries or strawberries for a different berry twist.
Is the Joconde sponge hard to make?
Not at all! The technique might seem a little tricky at first, but once you get the hang of folding the meringue gently into the almond mixture, it’s actually quite straightforward. Plus, it’s totally worth the effort for that light, nutty base.
Almond Sponge Cake with Cherry Mousse and Chocolate Glaze
Equipment
- Bain-marie setup (for beating the egg whites and mixing the mousse)
- Bain-marie setup (for melting the chocolate and dissolving the gelatine)
- Springform tin (for assembling and setting the cake)
Ingredients
For the Joconde Sponge Cake:
- 200 g almond flour
- 170 g powdered sugar
- 60 g all-purpose flour
- 5 whole eggs
- 6 egg whites
- 30 g caster sugar
- 70 g melted butter
For the Cherry Mousse:
- 450 g cherries pitted
- 1 tbsp grated lemon zest
- 1 tbsp cherry liquid
- 11 g gelatine
- 4 egg yolks
- 55 g sugar
- 150 ml whipping cream
For the Chocolate Glaze:
- 75 g dark chocolate
- 25 g butter
- 4 tbsp milk
- 2 tbsp sugar
- 3 tbsp cocoa powder
- 1 tbsp Nutella or chocolate spread
- 30 ml double cream
Instructions
Prepare the Joconde Sponge Cake:
- Preheat the oven to 230°C (450°F). Line a baking tray with parchment paper.
- Beat the whole eggs until light and airy.
- Sift together the almond flour, powdered sugar, and all-purpose flour. Gently fold into the whipped eggs.
- In another bowl, beat the egg whites with the caster sugar until stiff peaks form.
- Fold the meringue into the almond-egg mixture. Whisk in the melted butter.
- Spread the batter evenly on the prepared tray. Bake for 8 minutes until golden.
- Sprinkle with granulated sugar and cover with cling film to retain moisture as it cools.
Prepare the Cherry Mousse:
- Poach the cherries with a bit of water until softened.
- Blend the poached cherries with the cherry liquid and lemon zest until smooth.
- Bloom the gelatine in cold water. Once softened, dissolve it according to package instructions. You can use some of the leftover cherry liquid as well.
- In a bain-marie, whisk the egg yolks with sugar until thickened.
- Stir in the dissolved gelatine, then the cherry puree.
- Whip the cream to soft peaks and fold into the mixture.
- Fold in the beaten egg whites. Cover and refrigerate until set.
Assemble the Cake:
- Line a springform tin with cling film.
- Cut the cooled sponge into three rounds. Place one in the tin.
- Spread a layer of cherry mousse over the sponge. Repeat layers, ending with mousse on top.
- Cover and refrigerate for at least 6 hours, preferably overnight.
Prepare the Chocolate Glaze:
- In a bain-marie, combine the dark chocolate, butter, milk, sugar, cocoa powder, Nutella, and double cream. Stir until smooth.
- Allow the glaze to cool slightly but keep it pourable.
Glaze the Cake:
- Place the chilled cake on a wire rack over a tray.
- Pour the glaze over the cake, ensuring it covers evenly.
- Let excess glaze drip off.
- Decorate with fresh cherries.
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