Blackberry mousse cake, cream cheese, and blueberries

Name: Blackberry mousse cake, cream cheese, and blueberries
Ingredients: For the base: 3 eggs; 1 pinch of salt; 3 tablespoons of sugar; 3 tablespoons of flour; 2 tablespoons of carob powder; 3 tablespoons of oil; 1/2 packet of baking powder. For the blackberry mousse: 200 ml of whipped cream; 100 g of mascarpone; 3-4 tablespoons of sugar; 1 packet of gelatin; 2 tablespoons of blackberry jam; 50 ml of water; 1 cup of blueberries (I used frozen). For the cheese cream: 200 ml of whipped cream; 150 g of fresh cheese with 0.2% fat from Delaco; 3-4 tablespoons of sugar; 1/2 packet of gelatin; 50 ml of water. For decoration: white chocolate; blackberries; chocolate topping.

Dessert - Blackberry mousse cake, cream cheese, and blueberries by Elvira B. - Recipia

Blackberry mousse cake, cream cheese, and blueberries – a memorable birthday treat When it comes to celebrating special moments, a unique cake can turn an ordinary party into an unforgettable memory. Today, I invite you to prepare a blackberry mousse cake, cream cheese, and blueberries, lovingly dedicated to my son Bogdan and our friend Dea-Dea. Although it didn’t turn out exactly as I wanted, the reaction of the kids at the party was enthusiastic. So, let’s get to work! Preparation time: 30 minutes Baking time: 20 minutes Total time: 2 hours and 50 minutes (including cooling time) Number of servings: 10 Ingredients: For the base: - 3 eggs - 1 pinch of salt - 3 tablespoons sugar - 3 tablespoons flour - 2 tablespoons carob powder - 3 tablespoons oil - 1/2 packet baking powder For the blackberry mousse: - 200 ml heavy cream - 100 g mascarpone - 3-4 tablespoons sugar - 1 packet gelatin - 2 tablespoons blackberry jam - 50 ml water - 1 cup blueberries (I used frozen) For the cream cheese: - 200 ml heavy cream - 150 g fresh cheese (0.2% fat, from Delaco) - 3-4 tablespoons sugar - 1/2 packet gelatin - 50 ml water For decoration: - White chocolate (for grating) - Blackberries (fresh or frozen) - Chocolate topping (optional) Step by step: 1. Preparing the base: - Start by separating the egg whites from the yolks. Beat the egg whites with a pinch of salt until stiff. Gradually add the sugar, continuing to mix until you get a glossy meringue. - Incorporate the yolks and oil one at a time, keeping the mixer on low speed. - In a separate bowl, mix the flour, carob powder, and baking powder. Add this mixture to the egg composition, carefully folding it in with a spatula or whisk to avoid losing air from the meringue. - Line a round springform pan with parchment paper and pour in the batter. Bake in a preheated oven at 180 degrees Celsius for 15-20 minutes, or until a toothpick test comes out clean. Let it cool. 2. Preparing the blackberry mousse: - Whip the heavy cream with sugar until firm, then gradually fold in the mascarpone, mixing gently. - Soak the gelatin in water, then gently heat it on the stove, stirring until completely dissolved. Add the blackberry jam to the dissolved gelatin and mix well. - Pour the jam and gelatin mixture into the cream and mascarpone mixture. Stir gently until well combined. 3. Preparing the cream cheese: - Whip the heavy cream with sugar until firm. Gradually incorporate the fresh cheese, then add the dissolved gelatin just as before. 4. Assembling the cake: - Once the base has completely cooled, carefully remove the parchment paper and place it back in the springform pan. - Pour the blackberry mousse over the base and refrigerate for 30 minutes to set. - Evenly place the frozen blueberries on top of the mousse, then add the cream cheese. Leave the cake in the refrigerator for 1-2 hours or until ready to serve. 5. Decorating the cake: - Once the cake is well chilled and has set, remove the springform ring and transfer the cake to a serving platter. - Grate white chocolate over the top of the cake and decorate with fresh or frozen blackberries. If desired, you can add a chocolate topping by melting 50 g of dark chocolate and 50 ml of heavy cream over a double boiler. Practical tips: - Ensure all ingredients are at room temperature for a uniform texture. - Gelatin can be tricky; make sure it is completely dissolved before adding it to the creams. - If you don’t have carob powder, you can substitute it with cocoa, but the taste will be different. Frequently asked questions: 1. What can I do if the mousse doesn’t set? - Make sure you used the gelatin correctly and let the cake chill sufficiently in the refrigerator. 2. Can I use fresh fruit instead of jam? - Yes, but ensure the fruit is well mashed or pureed for even mixing. Nutritional benefits: This cake contains a balanced amount of healthy fats from the cream and cheese, as well as vitamins and fiber from the fruits. Blackberries are rich in antioxidants, while blueberries contribute to heart and brain health. Possible variations: - You can try adding other berries, such as raspberries or strawberries, to give the mousse a different flavor. - Substitute the cheese with Greek yogurt for a lighter and fresher version. This blackberry mousse cake, cream cheese, and blueberries is not just a delicacy, but also a symbol of love and friendship. So, enjoy every moment spent in the kitchen and savor the final result! Enjoy your meal!

Blackberry mousse cake, cream cheese, and blueberries

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