Roasted Cherry and Vanilla Mousse Millefeuille

These little treats look like they're straight out of Great British Bake Off...

Ready in:

Eco Friendly

  • 200g unsalted butter, softened, plus extra for greasing
  • 200g caster sugar
  • 1 tsp vanilla extract
  • 4 free-range eggs
  • 200g self-raising flour, sifted plus extra for dusting
To serve:
  • double cream, whipped
  • raspberry jam
  • icing sugar
You’ll also need:
  • Stella James Martin Bakers Dozen 20cm Springform Cake Tin
  • 1

    Pre-heat the oven to 190C/ 375F/Gas 5. Lightly grease and flour two of the Stellar 20x7cm cake tins.

  • 2

    Beat the butter and caster sugar together until well creamed. Add the vanilla extract. Gently mix the eggs together in a small bowl, then add, little by little, to the butter mixture. Fold in the sifted flour and divide the mixture between the tins.

  • 3

    Bake for 20-25 minutes, until well risen and golden. Once cooked, cool on a wire rack. Fill with cream and jam, and sprinkle with icing sugar.

  • PER SERVING: 34.9g FAT (Excluding extras)

Roasted Cherry and Vanilla Mousse Millefeuille was taken from 69 of COOK VEGETARIAN

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