Description
This Berry Layered Mousse Cake is a delightful European-inspired dessert featuring a soft cake base topped with luscious layers of berry and vanilla mousse. The cake combines fresh mixed berries purée with creamy white chocolate mousse, creating a visually stunning and delicious summer treat perfect for special occasions or any time you crave a refreshing dessert.
Ingredients
Scale
Cake Base:
- 1 cup all-purpose flour
- 1/2 cup granulated sugar
- 1/4 cup unsalted butter (softened)
- 2 large eggs
- 1/4 cup milk
- 1 teaspoon vanilla extract
- 1 teaspoon baking powder
- 1/4 teaspoon salt
Berry Mousse Layer:
- 2 cups mixed berries (strawberries, raspberries, blueberries)
- 1/4 cup granulated sugar
- 1 tablespoon lemon juice
- 2 teaspoons unflavored gelatin
- 2 tablespoons cold water
- 1 cup heavy cream (whipped to soft peaks)
Vanilla Mousse Layer:
- 1 teaspoon unflavored gelatin
- 1 tablespoon cold water
- 3/4 cup heavy cream (whipped to soft peaks)
- 1/2 cup white chocolate (melted and slightly cooled)
- 1/2 teaspoon vanilla extract
Topping:
- Fresh berries and mint leaves for garnish (optional)
Instructions
- Prepare cake base: Preheat your oven to 350°F (175°C) and line the bottom of an 8-inch springform pan with parchment paper. In a mixing bowl, cream together the softened butter and sugar until light and fluffy. Beat in the eggs one at a time, ensuring each is fully incorporated before adding the next, then mix in the vanilla extract. In a separate bowl, whisk together the all-purpose flour, baking powder, and salt. Add these dry ingredients alternately with the milk to the wet mixture, stirring just until combined. Pour the batter into the prepared pan.
- Bake the cake: Place the springform pan in the preheated oven and bake the cake for 20 to 25 minutes, or until a toothpick inserted in the center comes out clean. Remove the cake from the oven and let it cool completely in the pan.
- Make the berry mousse: Blend the mixed berries into a smooth purée and strain to remove seeds if preferred. In a saucepan, combine the berry purée, granulated sugar, and lemon juice, then gently heat the mixture until warm but not boiling. Meanwhile, sprinkle the gelatin over cold water and let it bloom for 5 minutes. Stir the bloomed gelatin into the warm berry mixture until completely dissolved, then allow it to cool to room temperature. Finally, fold in the whipped heavy cream gently to maintain airiness.
- Assemble berry mousse layer: Spread the berry mousse evenly over the cooled cake base in the springform pan. Refrigerate the cake until the berry mousse layer is set, which should take about 1 hour.
- Make the vanilla mousse: Sprinkle gelatin over cold water and let it bloom for 5 minutes. Melt the white chocolate gently and then stir in the vanilla extract and the softened gelatin until smooth and well combined. Allow this mixture to cool slightly before folding in the whipped heavy cream carefully to keep the mousse light and airy.
- Add vanilla mousse layer: Spread the vanilla mousse evenly over the set berry mousse layer in the springform pan. Return the cake to the refrigerator and chill for at least 4 hours or preferably overnight to ensure the layers are fully set and stable.
- Serve: Carefully remove the cake from the springform pan. Garnish the top with fresh berries and mint leaves if desired. Slice and serve the cake chilled for the best texture and flavor experience.
Notes
- Ensure each mousse layer is fully set before adding the next to achieve clean and distinct layers.
- Frozen berries can be used if fresh ones are unavailable, but thaw and drain them well before making the purée to avoid excess moisture.
- Use a gentle folding technique when combining whipped cream with mousse mixtures to keep the mousse light and airy.
- For best results, prepare the cake a day ahead to allow proper chilling time.
