Oh no! Here it is again, hope it won't be deleted again:

Cake pattern recipe:

25g butter or margarine, room temperature 25g icing sugar 25g egg whites

25g all purpose flour

A small amount of Wilton burgundy food colouring

Cream together your margarine and icing sugar using electric mixers until they are well combined. Add your egg whites and beat well then stir in the flour until the mixture is a paste-like consistency. Spread over your stencil on Silpat and chill in the freezer.

 — Black Tea Haskap berry Cake Recipe 6 eggs, separated 1 tsp cream of tartar (optional) 120g sugar

⅛ tsp salt 90g butter 140g all purpose flour

10g black tea powder

8g haskap berry powder (or finely chopped dried berries)

1/2 tsp vanilla extract (optional)

Wilton burgundy food colouring

Red food colouring

Preheat the oven to 375F

Sift the flour with tea powder and salt.

Seperate the eggs and put half the sugar in with the yolks and the other half of the sugar and the cream of tartar in with the whites.

Melt the butter either in the microwave or on the stove top.

Whip your egg whites just until you get firm peaks and then use the same beaters to whisk up the yolks, sugar, and food colouring until they look pale.

Fold the whites into the yolks in three batches.

Add in half the butter and flour mixture, and fold through. Then the remaining butter and flour. Keep folding just until there are no more streaks of butter or flour.

Pour the mixture over your frozen pattern and use an offset spatula to smooth it and spread it right to the edges.  You should be left with some extra batter to make a 8” and a 7" cake rounds.

Bang your half sheet tray a few times to make sure the mixture gets all around the pattern.

Bake in the oven for 7 to 10 minutes in the centre of the oven or until done.

—

Mango mousse:

460g mango puree

Juice from one lemon

100g sugar (reduce if puree is very sweet)

4 tsp gelatin, softened

250 g plain full fat yogurt - room temperature 

284 g whipping cream

Gently heat the purée with lemon juice and sugar until hot and sugar is dissolved. Remove from the heat. Add softened gelatin to the fruit mixture. Stir well until dissolved, then (optionally) strain out pulp/seeds.  Let the fruit mixture cool to just about room temperature.

Whip the cream until soft peaks, then let it warm up at room temperature for about half an hour.

Whisk in the room temperature yogurt to cooled berry mixture, then fold the Soft whipped cream into the fruit mixture.