Iced Berry Mousse Cake
Delight your taste buds with this irresistible Mixed Berry Mousse Cake recipe. A light and fluffy sponge cake is enveloped in a luscious mixed berry mousse that's bursting with fruity flavors. The perfect balance of sweet and tart, this dessert is a show-stopper for any occasion. With each bite, you'll savor the vibrant taste of fresh or frozen berries, complemented by a velvety whipped cream and meringue blend. Serve this delectable treat chilled for a refreshing finale to any meal.
— Constant Cookbook
Ingredients
- 100g butter , softened
- 100g caster sugar
- 100g self-raising flour
- ¾ tsp baking powder
- 1 tsp vanilla extract
- 2 eggs
- 500g mixed berries (fresh or frozen)
- icing sugar , to sweeten
- 3 sheets leaf gelatine
- 3 egg whites
- 140g golden caster sugar
- 300ml double cream , whipped
Instructions
- Heat oven to 180C/160C fan/gas 4. Beat the butter with the sugar, then beat in the flour, baking powder, vanilla and eggs. Pour the batter into a lined 24cm loose-based cake tin and bake for 30 mins or until risen and cooked through.
- Remove the cake from the tin and cool on a wire rack, leaving the base paper on the bottom of the cake. When the cake is completely cool, cut it in half horizontally. Clean the tin and line with cling film. Put the top of the cake into the base of the tin.
- To make the mousse, put the berries in a pan over a low heat and bring gently to a simmer, you shouldn’t need any extra liquid as they release juice. Sweeten to taste with icing sugar – you want a slightly tart flavour as they will be later mixed with a sweet meringue. Whizz with a stick blender or pop into a blender and purée, then sieve. You should end up with about 250ml purée. Soak the gelatine in water until floppy, stir into the hot berry purée and set aside to cool.
- Whisk the egg whites to soft peaks, then whisk in the caster sugar in 4 batches. Continue whisking until you have a stiff, glossy meringue. Fold in the berry purée followed by the cream. Pour onto the sponge base, then carefully lay the other piece of sponge on top, paper-side up. Freeze until 40 mins-1 hr before you need it, then remove from the freezer and peel off the paper. Remove the tin and cling film. When you are ready to serve, dust the top with icing sugar.
Cook Time
20M
Prep Time
PT20M
Yield
Serves 12
Nutrition
- Calories: 333 calories
- Fat Content: 22 grams fat
- Saturated Fat Content: 12 grams saturated fat
- Carbohydrate Content: 32 grams carbohydrates
- Sugar Content: 26 grams sugar
- Fiber Content: 1 grams fiber
- Protein Content: 5 grams protein
- Sodium Content: 0.4 milligram of sodium
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