Apricot Upside-Down Cake & Mango Mousse With Raspberry Jelly

We have seasonally fruits coming from family and friends all the time. This time we got apricots and cherries (used some cherries for the frangipani cherry jam and some for another dessert (coming soon)) everyone had their share while I wanted to experiment with mine was double minded wanted to try apricot jam or apricot upside-down cake, put it to vote and everyone preferred the cake. I found this recipe and it sounded good and the brown sugar addition was and picture was tempting.



As i was not in the mood to go looking for a 10 in skillet, I just used my good old trustee baking pan melted the butter and sprinkled the brown sugar, arranged the apricot halves and batter, everything turned out quite good the caramel didn?t burn, I left it to cool in my sister-in-laws room (actually was my sisters were hiding it from the unexpected guests who came to visit was) and we forgot about it till after dinner when the guests left and my sister-in-law went in her room, she came back with it all the while it was cooling the cake top had really sucked the caramel making it sticky and gooey while the lower was soft and crumby served it with homemade vanilla ice cream and not a crumb was left!


Mango Mousse With Raspberry Jelly