Berry Cream Cheese Mousse Cake
Experience the pure pleasure of our Berry Cream Cheese Mousse Cake, a delectable masterpiece that delights your taste buds with layers of incredible flavors and textures. This heavenly dessert starts with a soft and light berry sponge cake base, creating a delicate foundation that perfectly complements the rich and creamy layers on top.
Ingredients
Berry Sponge Cake
- 2 eggs , separated
- 1/2 cup (100g) sugar , divided
- 1/2 tsp (3g) vanilla extract
- 3 tbsp (45ml) vegetable oil
- 3 tbsp (45ml) water
- ¾ cup + 1tbsp (110g) all-purpose flour
- 1/2 tsp (2g) baking powder
- 1/4 tsp (1g) salt
- 9 oz (250g) mixed berries (strawberries, blueberries and raspberries)
- 2 tbsp (20g) all-purpose flour , for tossing
Berry Sauce
- 10 oz (300g) fresh or frozen mixed berries
- 1/3 cup (70g) sugar
- 1 tbsp (15ml) lemon juice
For Berry Cream Cheese Mousse
- 1/2 tbsp (5g) gelatin powder
- 2 tbsp (30ml) water
- 9 oz (250g) cream cheese
- 1/4 cup (30g) powdered sugar
- 1 cup (240ml) whipping cream
For Decoration
- fresh mixed berries
- powdered sugar
Instructions
Prepare the berry sponge cake.
- Preheat the oven to 340F (170C). Grease and line the bottom of an 8-inch (20 cm) pan with parchment paper.
- Separate whites from yolks.
- In a medium bowl mix yolks with 1/4 cup (50g) sugar and vanilla extract, until creamy and pale yellow colored.
- Gradually mix in oil and then add the water.
- Incorporate the baking powder and flour into the yolk mixture and set aside.
- In a large bowl mix egg whites with salt until foamy. Gradually add the remaining 1/4 cup sugar (50g).
- Continue mixing until soft peaks form.
- Gently fold a spoon of whipped whites into the yolk mixture and then gently fold the yolk mixture into the whipped whites.
- Place the mixed berries into a bowl and toss with 2 tablespoons of flour.
- Gently fold the berries into the batter.
- Pour the batter into the prepared pan.
- Bake for 35-40 minutes, until a toothpick inserted into the center comes out clean.
- Let it cool for about 10 minutes. Remove from the pan and cool completely on a rack.
Meanwhile, prepare the berry sauce.
- Place chopped strawberries, raspberries and blueberries, sugar and lemon juice in a small saucepan and place over medium heat.
- Bring to a boil and cook for about 10 minutes until thickens. Remove from heat and set aside to cool.
- Reserve 4 tablespoons (60g) of berry sauce for assembling.
Prepare the berry cream cheese mousse.
- Dissolve gelatin in cold water and let it swell for about 5 to 10 minutes. Dissolve over low heat and pour over the remaining berry sauce. Mix to combine.
- In a large bowl mix cream cheese with powdered sugar. Add berry gelatin mixture and mix to combine.
- In another bowl whip the chilled whipping cream until stiff peaks form. Gradually fold into cream cheese and berry mixture.
Assemble the cake.
- Invert the cake onto a serving platter.
- Spread the reserved 4 tablespoons of berry sauce evenly over the cake.
- Place a cake ring around the cake. Line an acetate sheet around the cake and pour the berry cream cheese mousse over the cake. Smooth the top.
- Refrigerate for at least 4-6 hours or overnight.
- Decorate the cake with fresh raspberries, blueberries and strawberry halves. Dust with powdered sugar. Enjoy!
Video
Nutrition
Serving: 1 serving out of 10Calories: 365kcalCarbohydrates: 38.2gProtein: 5.7gFat: 21.6gSaturated Fat: 11.3gCholesterol: 87mgSodium: 135mgPotassium: 172mgFiber: 2.3gSugar: 24.1gCalcium: 60mgIron: 1mg