A few months ago, I made a cake with a thin glaze that used Margarita non-alcoholic frozen concentrate. It was OK, but nothing special, so I cut the leftovers into slices and stuck them in the freezer. For this past Sunday dinner, I decided to thaw the cake to use as both crust and topping for a delicious mousse, also made with the Margarita concentrate.
I adapted an old mousse recipe I have been using since 1976 and it turned out great. I loved being able to make use of a rather ordinary cake and create an easy dessert that the family really enjoyed.
Although the Margarita-flavored cake added a bit of punch to the dessert, I believe any plain or lightly glazed cake would work just as well, since the mousse has a strong lime flavor.
MARGARITA MOUSSE DESSERT
- 3 cups leftover plain or lightly glazed cake
- 14 oz. can sweetened condensed milk (Eagle Brand Non-Fat)
- 3 Tblsp. Margarita non-alcoholic frozen concentrate (Bacardi), thawed
- 2 cups frozen whipped topping (Cool Whip), thawed
Preheat oven to 350 degrees F
Spray or butter a 9-inch baking pan and a flat baking sheet
Take 2 cups of leftover cake and crumble coarsely. Place in the prepared 9-inch baking pan and press down.
Bake @ 350 degrees F for 10 minutes. Cool on a wire rack.
Take the remaining 1 cup of leftover cake and crumble into fine crumbs. Spread on the prepared flat baking sheet. Bake @ 350 degrees F for 5 minutes, stir and turn and bake an additional 5 minutes. Cool on a wire rack.
Note: The two pans can be baked at the same time.
Spread this mixture over the cooled crust in the 9-inch baking pan.
Sprinkle the fine toasted crumbs over the top.
Cover and refrigerate for at least 2 hours.
Cut into squares to serve. Makes 6 servings.
The mousse alone also makes a nice dessert. Spoon into dessert dishes and chill.