Last weekend, I was in the mood for a refreshing dessert, so I made this berry mousse cake again. I usually prepare it when I find frozen berries in the freezer and don't want to make complicated pastries. The base is simple, with no fuss, and the berry mousse has a light texture that works especially well at the end of a meal.
Quick Info
Total time: about 2 hours 30 minutes (including cooling time)
Preparation time: about 30-40 minutes
Baking time: 20-25 minutes (depends on the oven)
Servings: 10-12 slices
Difficulty: medium
Recipe type: refreshing cake, suitable for events or warm days
Ingredients
For the base:
- 100 g soft butter (at room temperature)
- 100 g sugar
- 2 eggs
- 1 teaspoon vanilla extract
- 100 g flour
- 1 teaspoon baking powder
For the berry mousse:
- 500 g mixed berries (frozen is fine too)
- 2 tablespoons brown sugar
- 2 packets of gelatin
- 3 egg whites
- 170 g white sugar (140 g for meringue, 30 g for whipped cream)
- 300 g heavy cream
For decoration:
- powdered sugar (for dusting on top, optional)
Instructions
1. The Base
1. Take the butter out of the fridge in advance to soften. Place it in a large bowl and mix it with the sugar and vanilla extract.
2. Add the eggs one at a time, mixing after each addition.
3. Gradually incorporate the flour mixed with the baking powder. Mix until you achieve a smooth batter.
4. Prepare a round cake pan with removable sides (28 cm diameter). Line the bottom of the pan with parchment paper.
5. Pour the batter into the pan and level it. Place the pan in a preheated oven at 180°C for about 20 minutes. Check the base with a toothpick; if it comes out clean, it's done.
6. Let the base cool completely in the pan or on a wire rack.
2. The Berry Mousse
1. Place the berries (even frozen) in a saucepan with the two tablespoons of brown sugar. Simmer over low heat for 5 minutes.
2. Use an immersion blender to puree the berries. Strain the resulting puree through a sieve to remove the seeds.
3. Soak the gelatin in 200 ml of cold water for 10 minutes. After soaking, melt the gelatin in a double boiler (be careful not to let it boil—just dissolve).
4. Incorporate the dissolved gelatin into the berry puree and mix well.
5. Whip the egg whites until foamy, gradually adding 140 g of white sugar. Continue mixing until you achieve a firm, glossy meringue.
6. In a separate bowl, whip the heavy cream with 30 g of sugar until you get whipped cream (be careful not to overwhip).
7. Gently fold the cooled berry puree into the meringue, then add the whipped cream, mixing with a spatula using broad strokes.
3. Assembling the Cake
1. Carefully slice the cooled base horizontally into two equal layers using a long, thin knife.
2. Wash and dry the baking pan. Line it with plastic wrap to make it easier to remove the cake later.
3. Place the first layer of the base in the pan. Pour all the berry mousse on top and level it.
4. Place the second layer of the base on top of the mousse, pressing down gently.
5. Refrigerate the pan for at least 1.5 hours to allow the mousse to set well. If you're in a hurry, you can place the cake in the freezer for 40-60 minutes, but be careful not to forget it there, or it might turn into an ice cream cake.
4. Finishing Touches
1. Carefully remove the cake from the pan, using the plastic wrap for assistance.
2. Dust powdered sugar on the surface before serving.
Why I Make This Recipe Often
I love it because it doesn't have many complicated steps, and the base is very easy to make. The berry mousse is light and not overly sweet. It can be made with either fresh or frozen berries, depending on what I have on hand. The cake holds up well in the fridge and slices beautifully, even after a day.
Tips and Variations
Tips
- If using frozen berries, there's no need to thaw them beforehand.
- Hydrating the gelatin is important—follow the time indicated on the package.
- When making meringue, sugar should be added gradually to prevent the egg whites from collapsing.
- For cutting, the knife should be very sharp; otherwise, the base may crumble.
Substitutions
- You can use any mix of berries (blueberries, raspberries, blackberries, currants, etc.).
- If you don't have heavy cream, regular liquid cream (not vegetable-based) will work.
- Brown sugar can be replaced with regular sugar if you don't have any on hand.
Variations
- Instead of two thin layers, you can use one layer at the bottom and place the mousse directly on top.
- For a tangier note, a few drops of lemon juice can be added to the berry puree.
- You can add whole berries between layers for added texture.
Serving Ideas
- It’s great cold, straight from the fridge, cut into thick slices.
- You can decorate with fresh berries on top, along with powdered sugar.
Frequently Asked Questions
1. Can I use just one type of berry?
Yes, you can use only blueberries, raspberries, blackberries, or whatever you have on hand. The flavor will differ depending on the berry used, but the technique remains the same.
2. What should I do if the mousse doesn’t set?
Make sure the gelatin wasn't hot when mixed with the puree and that it was well-hydrated. If it’s not firm enough after 1-2 hours in the fridge, let the cake chill longer.
3. Can I use a base from another recipe?
Yes, you can use a sponge cake base if you prefer, but this butter base comes out quite sturdy and is suitable for the mousse.
4. How do I know when the base is baked?
Do the toothpick test—if it comes out clean, the base is done. If there’s batter on it, leave it in for a few more minutes.
5. What if I don’t have a springform pan?
You can use any round pan, but it will be harder to remove. The plastic wrap helps a lot, but you’ll need to take the cake out carefully.
Nutritional Values (approximate estimates, per serving – for 12 slices)
Calories: 210-240 kcal
Protein: 4-5 g
Fat: 11-13 g
Carbohydrates: 22-25 g
Values may vary depending on the type of cream and sugar used. The mousse has less sugar than traditional cakes, but it is still a substantial dessert.
Storage and Reheating
The cake keeps well in the fridge, covered, for about 2 days. I do not recommend reheating. If there are leftover slices, they can be stored in the fridge in a container with a lid or covered with plastic wrap. If left longer, the base may absorb some moisture from the mousse, but it won’t look unappealing. The cake is not suitable for freezing after assembly.
Quick Info
Total time: about 2 hours 30 minutes (including cooling time)
Preparation time: about 30-40 minutes
Baking time: 20-25 minutes (depends on the oven)
Servings: 10-12 slices
Difficulty: medium
Recipe type: refreshing cake, suitable for events or warm days
Ingredients
For the base:
- 100 g soft butter (at room temperature)
- 100 g sugar
- 2 eggs
- 1 teaspoon vanilla extract
- 100 g flour
- 1 teaspoon baking powder
For the berry mousse:
- 500 g mixed berries (frozen is fine too)
- 2 tablespoons brown sugar
- 2 packets of gelatin
- 3 egg whites
- 170 g white sugar (140 g for meringue, 30 g for whipped cream)
- 300 g heavy cream
For decoration:
- powdered sugar (for dusting on top, optional)
Instructions
1. The Base
1. Take the butter out of the fridge in advance to soften. Place it in a large bowl and mix it with the sugar and vanilla extract.
2. Add the eggs one at a time, mixing after each addition.
3. Gradually incorporate the flour mixed with the baking powder. Mix until you achieve a smooth batter.
4. Prepare a round cake pan with removable sides (28 cm diameter). Line the bottom of the pan with parchment paper.
5. Pour the batter into the pan and level it. Place the pan in a preheated oven at 180°C for about 20 minutes. Check the base with a toothpick; if it comes out clean, it's done.
6. Let the base cool completely in the pan or on a wire rack.
2. The Berry Mousse
1. Place the berries (even frozen) in a saucepan with the two tablespoons of brown sugar. Simmer over low heat for 5 minutes.
2. Use an immersion blender to puree the berries. Strain the resulting puree through a sieve to remove the seeds.
3. Soak the gelatin in 200 ml of cold water for 10 minutes. After soaking, melt the gelatin in a double boiler (be careful not to let it boil—just dissolve).
4. Incorporate the dissolved gelatin into the berry puree and mix well.
5. Whip the egg whites until foamy, gradually adding 140 g of white sugar. Continue mixing until you achieve a firm, glossy meringue.
6. In a separate bowl, whip the heavy cream with 30 g of sugar until you get whipped cream (be careful not to overwhip).
7. Gently fold the cooled berry puree into the meringue, then add the whipped cream, mixing with a spatula using broad strokes.
3. Assembling the Cake
1. Carefully slice the cooled base horizontally into two equal layers using a long, thin knife.
2. Wash and dry the baking pan. Line it with plastic wrap to make it easier to remove the cake later.
3. Place the first layer of the base in the pan. Pour all the berry mousse on top and level it.
4. Place the second layer of the base on top of the mousse, pressing down gently.
5. Refrigerate the pan for at least 1.5 hours to allow the mousse to set well. If you're in a hurry, you can place the cake in the freezer for 40-60 minutes, but be careful not to forget it there, or it might turn into an ice cream cake.
4. Finishing Touches
1. Carefully remove the cake from the pan, using the plastic wrap for assistance.
2. Dust powdered sugar on the surface before serving.
Why I Make This Recipe Often
I love it because it doesn't have many complicated steps, and the base is very easy to make. The berry mousse is light and not overly sweet. It can be made with either fresh or frozen berries, depending on what I have on hand. The cake holds up well in the fridge and slices beautifully, even after a day.
Tips and Variations
Tips
- If using frozen berries, there's no need to thaw them beforehand.
- Hydrating the gelatin is important—follow the time indicated on the package.
- When making meringue, sugar should be added gradually to prevent the egg whites from collapsing.
- For cutting, the knife should be very sharp; otherwise, the base may crumble.
Substitutions
- You can use any mix of berries (blueberries, raspberries, blackberries, currants, etc.).
- If you don't have heavy cream, regular liquid cream (not vegetable-based) will work.
- Brown sugar can be replaced with regular sugar if you don't have any on hand.
Variations
- Instead of two thin layers, you can use one layer at the bottom and place the mousse directly on top.
- For a tangier note, a few drops of lemon juice can be added to the berry puree.
- You can add whole berries between layers for added texture.
Serving Ideas
- It’s great cold, straight from the fridge, cut into thick slices.
- You can decorate with fresh berries on top, along with powdered sugar.
Frequently Asked Questions
1. Can I use just one type of berry?
Yes, you can use only blueberries, raspberries, blackberries, or whatever you have on hand. The flavor will differ depending on the berry used, but the technique remains the same.
2. What should I do if the mousse doesn’t set?
Make sure the gelatin wasn't hot when mixed with the puree and that it was well-hydrated. If it’s not firm enough after 1-2 hours in the fridge, let the cake chill longer.
3. Can I use a base from another recipe?
Yes, you can use a sponge cake base if you prefer, but this butter base comes out quite sturdy and is suitable for the mousse.
4. How do I know when the base is baked?
Do the toothpick test—if it comes out clean, the base is done. If there’s batter on it, leave it in for a few more minutes.
5. What if I don’t have a springform pan?
You can use any round pan, but it will be harder to remove. The plastic wrap helps a lot, but you’ll need to take the cake out carefully.
Nutritional Values (approximate estimates, per serving – for 12 slices)
Calories: 210-240 kcal
Protein: 4-5 g
Fat: 11-13 g
Carbohydrates: 22-25 g
Values may vary depending on the type of cream and sugar used. The mousse has less sugar than traditional cakes, but it is still a substantial dessert.
Storage and Reheating
The cake keeps well in the fridge, covered, for about 2 days. I do not recommend reheating. If there are leftover slices, they can be stored in the fridge in a container with a lid or covered with plastic wrap. If left longer, the base may absorb some moisture from the mousse, but it won’t look unappealing. The cake is not suitable for freezing after assembly.