Avocado Mousse Sponge Cake
What would you do if you found 40 avocados lying on the ground under a big avocado tree that belonged to no one and would just rot away if no one saved them? If you're like us, you'd snatch them up and make an avocado mousse cake. (but even that's not quite enough to use them all up, so we still have 30 or so sitting in our fridge...)
We used the Hot Milk Sponge Cake from The Cake Book (Tish Boyle) and an avocado mousse recipe adapted from wendyywy's blog (by "adapted" I mean we doubled the number of avocados and sort of doubled the rest of the ingredients....it wasn't very exact but in the end it didn't matter too much). After baking the sponge cake in a springform, cut into a 8-inch round cake and slice horizontally into two layers. Put one of the layers back into the springform, pour 1/2 of the avocado mousse over the top and sides, add the other layer and pour the rest of the mousse on top. Garnish with avocado slices, a sprig of mint, and a fork.