Description
This Berry Layered Mousse Cake combines a soft, buttery cake base with a light and fluffy mixed berry mousse topped with whipped cream and fresh berries. Perfect for summer or any special occasion, it offers a delightful balance of fruity tartness and creamy sweetness.
Ingredients
Scale
For the cake base:
- 1 cup all-purpose flour
- ½ cup granulated sugar
- ¼ cup unsalted butter, softened
- 2 large eggs
- ¼ cup milk
- 1 teaspoon vanilla extract
- 1 teaspoon baking powder
- ¼ teaspoon salt
For the berry mousse:
- 2 cups mixed berries (strawberries, raspberries, blueberries)
- ⅓ cup granulated sugar
- 1 tablespoon lemon juice
- 2 teaspoons unflavored gelatin
- 2 tablespoons cold water
- 1 cup heavy cream
For the topping:
- 1 cup heavy cream
- 2 tablespoons powdered sugar
- Fresh berries for garnish
Instructions
- Prepare the cake base: Preheat the oven to 350°F (175°C). Grease and line the bottom of a 9-inch springform pan. In a mixing bowl, cream the butter and sugar together until light and fluffy. Add the eggs one at a time, mixing well after each addition. Stir in the milk and vanilla extract. In another bowl, whisk together the flour, baking powder, and salt. Gradually incorporate the dry ingredients into the wet mixture, mixing until just combined. Pour the batter into the prepared pan.
- Bake the cake: Bake the cake base in the preheated oven for 20 to 22 minutes, or until a toothpick inserted in the center comes out clean. Remove from the oven and allow the cake to cool completely in the pan.
- Cook the berry mixture: In a saucepan, combine the mixed berries, granulated sugar, and lemon juice. Cook over medium heat for 5 to 7 minutes until the berries have broken down and the mixture turns syrupy. Remove from heat.
- Puree and strain berry syrup: Use an immersion blender or transfer to a regular blender to puree the berry mixture until smooth. Strain the puree through a fine sieve to remove seeds, then set aside to cool slightly.
- Dissolve gelatin: Sprinkle gelatin over cold water in a small bowl and let it bloom for 5 minutes. Microwave the gelatin mixture for 10 to 15 seconds until fully dissolved. Stir the gelatin into the warm berry puree and let it cool to room temperature.
- Whip and fold in cream: In a large bowl, whip the heavy cream to stiff peaks. Gently fold the whipped cream into the cooled berry mixture until smooth and fluffy, creating the mousse.
- Assemble and chill: Pour the berry mousse over the cooled cake base in the springform pan. Smooth the top with a spatula. Refrigerate the assembled cake for at least 4 hours, or until the mousse is fully set.
- Prepare topping: Whip the remaining heavy cream with the powdered sugar until stiff peaks form. Spread or pipe this whipped cream over the set mousse layer.
- Garnish and serve: Decorate the cake with fresh berries. Carefully remove the springform ring before slicing and serving.
Notes
- You can use either fresh or frozen berries according to availability.
- For a more intense berry flavor, slightly increase the amount of berries relative to the cream in the mousse.
- This cake can be prepared a day in advance and stored in the refrigerator for convenience and better flavor melding.
- Prep Time: 40 minutes
- Cook Time: 20 minutes
- Category: Dessert
- Method: Baking
- Cuisine: European-Inspired
