Berry mousse cake

Berry Mousse Cake with Yogurt Cream

Preparation time: 30 minutes
Baking time: 25 minutes
Total time: 2 hours and 55 minutes (including cooling)
Number of servings: 12

Today I am pleased to share with you a delicious recipe inspired by Laura Adamache's recipe, which I lovingly adapted to celebrate my daughter's birthday, who turned 5 years old. This berry mousse cake, dressed in yogurt cream, is both a visual feast and a treat for the taste buds. Let's begin our culinary adventure!

Ingredients

For the base (26 cm diameter):
- 4 eggs
- 120 g sugar
- 100 g flour
- 20 g cocoa powder
- a pinch of salt

For the berry mousse:
- 200 g berries (fresh or frozen)
- 120 g sugar
- 8 g gelatin (4 sheets)
- 350 ml liquid cream

For the yogurt cream:
- 200 ml liquid cream
- 300 g yogurt
- 6 heaping tablespoons powdered sugar
- 10 g gelatin granules
- ½ can of pineapple (drained)
- white and black grapes (washed and drained)

For soaking the base:
- 200 ml water
- 100 g sugar
- vanilla or rum essence or juice from the pineapple compote

For the mirror glaze:
- 175 g water
- 150 g liquid cream
- 225 g sugar
- 75 g cocoa powder
- 8 g gelatin (4 sheets)

Preparation Method

Step 1: Prepare the base

1. Beat the eggs with sugar: In a large bowl, mix whole eggs with sugar until the mixture becomes a fluffy cream and triples in volume. This step is essential for obtaining an airy base.

2. Combine the dry ingredients: Sift the flour with cocoa powder to avoid lumps. Gradually add the flour and cocoa mixture to the egg mixture, folding gently with a spatula to retain air.

3. Bake the base: Pour the mixture into a greased and lined cake pan. Bake in a preheated oven at 170°C for 20-25 minutes. Check with a toothpick if it is baked – if it comes out clean, the base is done.

4. Cool the base: After baking, let the base cool completely before cutting it in half.

Step 2: Prepare the berry mousse

1. Hydrate the gelatin: Soak the gelatin sheets in cold water for 10 minutes.

2. Prepare the fruit puree: In a saucepan, add the berries with sugar and cook over low heat, stirring continuously, until the sugar dissolves. Be careful not to let it boil!

3. Strain the puree: Once the sugar has melted, remove the pot from heat and blend the fruits to obtain a puree. Strain the puree to remove seeds.

4. Heat the puree: Put the puree back on heat for 3-4 minutes, being careful not to boil. Add the squeezed gelatin and mix well. Let it cool.

5. Incorporate the whipped cream: Whip the cream and add it to the fruit puree, folding gently.

6. Prepare the mousse: Place a 15 cm removable ring on a plate lined with baking paper and fill it with the fruit mousse. Cover with aluminum foil and freeze for 1 hour.

Step 3: Prepare the yogurt cream

1. Hydrate the gelatin: Soak the gelatin in half a cup of compote and let it hydrate for 10 minutes, then heat it without boiling.

2. Mix the ingredients: In a bowl, combine the yogurt with powdered sugar and vanilla sugar. Add the warm gelatin and mix well.

3. Incorporate the whipped cream and fruits: Add the whipped cream, drained pineapple, and grapes. Chill the cream for 10-15 minutes.

Step 4: Assemble the cake

1. Prepare the base: Place the first half of the base on a serving platter and soak it well. Spread a little yogurt cream on top.

2. Add the mousse: Place the berry mousse in the center of the base, then add the yogurt cream around it. Cover the top with cream as well.

3. Final cooling: Cover the cake with aluminum foil and refrigerate for about 2 hours.

Step 5: Prepare the mirror glaze

1. Hydrate the gelatin: Soak the gelatin sheets in cold water for 10 minutes.

2. Prepare the glaze: In a saucepan, mix water, sugar, cream, and cocoa and bring to a low heat, stirring until the sugar dissolves. The glaze should be hot but not boiling!

3. Incorporate the gelatin: Remove the pot from heat, add the squeezed gelatin, and strain the glaze.

4. Cooling: Let the glaze cool for 30 minutes until it becomes thick but still liquid. Place the cake in a larger tray and pour the glaze evenly over it.

5. Refrigerate: Place the cake in the fridge until the next day. After it has set, decorate it as you wish!

Useful Tips

- For a moister base: You can add a few drops of rum or vanilla essence to the soaking syrup. Also, the juice from the pineapple compote gives a wonderful tropical flavor.
- For mousse: Use fresh berries for a more intense flavor, but frozen fruits are also a good choice.
- Decorations: You can decorate the cake with fresh berries, coconut flakes, or grated chocolate for a spectacular look.

Nutritional Information

This berry mousse cake with yogurt cream is a lighter choice than many other desserts, having a moderate calorie content. Each serving has approximately 320 calories, offering a mix of carbohydrates from sugar and flour, proteins from eggs and yogurt, and healthy fats from cream. Berries are rich in antioxidants and vitamins, while yogurt adds probiotics, beneficial for digestive health.

Frequently Asked Questions

1. Can I replace gelatin?
Yes, you can use agar-agar as a vegan alternative. Make sure to follow the usage instructions specified on the packaging.

2. How can I make the cake gluten-free?
You can replace the flour with a gluten-free flour, such as almond flour or rice flour.

3. Can I prepare the cake a day in advance?
Yes, this cake keeps very well in the fridge for 2-3 days.

Serving Recommendations

This cake can be served as a dessert at a party, but it is also perfect for a lazy afternoon, alongside a cup of tea or coffee. A delicious combination of flavors and textures, the cake will surely become a favorite among both kids and adults!

I hope this recipe brings joy to your home, just as it has in ours. Cooking is an art form, and every recipe is a story waiting to be told. Enjoy your meal!

 Ingredients: Ingredients for a 26 cm diameter cake: Ingredients for the sponge: 4 eggs, 120 g sugar, 100 g flour, 20 g cocoa, a pinch of salt. Ingredients for the berry mousse: 200 g berries, 120 g sugar, 8 g gelatin (4 sheets), 350 ml whipped cream. Ingredients for the yogurt cream: 200 ml liquid cream, 300 g yogurt, 6 heaping tablespoons powdered sugar, 10 g gelatin granules, 1/2 can of pineapple, white and black grapes. For soaking the sponge: 200 ml water, 100 g sugar, vanilla essence or rum or juice from the pineapple compote. Ingredients for the mirror glaze: 175 g water, 150 g liquid cream, 225 g sugar, 75 g cocoa, 8 g gelatin (4 sheets).

 Tags:  berry mousse cake