I made this berry mousse cake a few times, especially when I have guests or want a refreshing dessert. It’s one of those cakes that doesn’t last long on the platter. The sponge is simple, and the cream has that light mousse texture with a strong fruit flavor. To make it larger, I doubled the sponge or baked it in bigger pans. You don’t need many special utensils, just a bit of attention to the mousse and the assembly.
Quick Info
Total time: approx. 3 hours (including cooling)
Preparation time: 40-50 minutes
Baking time: 30 minutes per sponge
Servings: 10-12
Difficulty: medium
Recipe type: festive cake, fruit dessert
Ingredients
For one sponge:
200 g soft butter
200 g fine sugar
200 g flour
2 teaspoons baking powder
2 teaspoons vanilla extract
4 eggs
For the mousse:
700 g mixed berries (any combination, fresh or frozen)
Powdered sugar, to taste (just for the berries)
1 packet of gelatin
5 egg whites
240 g fine brown sugar
500 ml whipped cream, beaten
Instructions
1. Sponge (if you want a large cake, repeat the ingredients for two sponges or use a larger pan):
- Preheat the oven to 180°C.
- Beat the soft butter with the sugar until light and creamy.
- Add the eggs one at a time, mixing after each addition.
- Add the flour, baking powder, and vanilla to the mixture. Mix until just combined, but do not overbeat.
- Pour the batter into a 20 cm springform pan lined with parchment paper.
- Bake for 30 minutes or until a toothpick comes out clean. The sponge should rise and spring back when touched.
- Remove the sponge from the pan along with the parchment paper and let it cool completely. Once cooled, slice it horizontally into two equal layers.
2. Fruit mousse:
- Place the berries in a saucepan over low heat. When they start to boil and release liquid, add powdered sugar to taste. No water is needed.
- Separately, soak the gelatin in 3 tablespoons of cold water.
- When the berries are gently boiling, remove them from the heat and stir in the hydrated gelatin. Allow to cool to room temperature.
- Beat the egg whites until stiff peaks form. Gradually add the brown sugar in four additions, continuing to beat until a firm, glossy meringue forms.
- Gently fold the cooled berry mixture into the meringue using a mixer for just a few seconds (enough to combine).
- Finally, fold in the whipped cream gently using a spatula.
3. Assembly:
- Place the first sponge layer on a serving platter. Secure the springform ring around it.
- Use plastic wrap to line the edge between the sponge and the ring to prevent the mousse from sticking.
- Pour the entire mousse over the sponge. Smooth it out gently with a spatula.
- Place the second sponge layer on top, with the parchment side facing up. Press down lightly.
- Refrigerate for at least 2 hours until the mousse is set.
4. Finishing:
- Carefully remove the springform ring and plastic wrap.
- If needed, use a damp knife to level the edges of the mousse.
- Dust the top of the cake with powdered sugar. For a design, you can use a cut-out paper stencil and sift cocoa over it, then lift the stencil.
Why I make this recipe often
I love it because it’s not very complicated, the sponge is made from simple ingredients, and the mousse has a light texture and natural fruit flavor. It’s easy to prepare for a holiday or for guests.
Tips and Variations
Tips:
- Use mixed seasonal or frozen berries without thawing them beforehand.
- Only cut the sponge once it’s completely cool; otherwise, it will crumble.
- For the mousse, let the berries cool well so they don’t deflate the meringue.
Substitutions:
- You can replace the mixed berries with just raspberries, strawberries, or currants.
- You can use plant-based whipped cream if needed.
- Brown sugar can be substituted with white sugar, but the flavor will be slightly more classic.
Variations:
- For a more tart flavor, reduce the sugar for the berries.
- You can use only half of the mousse and save the rest for individual desserts.
- If you want a smaller cake, halve the sponge ingredients and use a smaller pan.
Serving Ideas:
- Serve cold, straight from the refrigerator.
- Cut into thin slices, as the mousse is delicate.
- Decorate with fresh fruit on top or just with cocoa powder design.
Frequently Asked Questions
1. Can the sponge be made a day in advance?
Yes, the sponge can be made ahead of time and stored in the refrigerator wrapped in plastic.
2. Can I use just one sponge without cutting it?
Yes, if you want a smaller or thinner cake, you can use just one sponge. The mousse can be placed on top and leveled.
3. What should I do if the mousse doesn’t set?
If the mousse seems too liquid, it’s likely that the berries were too warm or the gelatin didn’t have enough time to work. Let it chill for a few hours.
4. Can I use canned fruit?
I don’t recommend it, as they are too soft and have added liquid, which changes the final texture of the mousse.
5. What’s the easiest way to cut the sponge horizontally?
The easiest way is with a long, thin serrated knife once the sponge is completely cool.
Nutritional Values (approximate)
One slice of cake (out of 12):
Calories: ~320 kcal
Protein: 5-6 g
Fat: 17-18 g
Carbohydrates: 34-36 g
Fiber: 2-3 g (depending on the fruits)
These values are indicative and may vary based on the fruits and sugar used.
Storage and Reheating
The cake can be stored in the refrigerator, covered with plastic wrap, for up to 2 days. The mousse does not freeze well. It is served cold. If cut into slices, cover them to prevent them from absorbing odors from other foods in the fridge.
Quick Info
Total time: approx. 3 hours (including cooling)
Preparation time: 40-50 minutes
Baking time: 30 minutes per sponge
Servings: 10-12
Difficulty: medium
Recipe type: festive cake, fruit dessert
Ingredients
For one sponge:
200 g soft butter
200 g fine sugar
200 g flour
2 teaspoons baking powder
2 teaspoons vanilla extract
4 eggs
For the mousse:
700 g mixed berries (any combination, fresh or frozen)
Powdered sugar, to taste (just for the berries)
1 packet of gelatin
5 egg whites
240 g fine brown sugar
500 ml whipped cream, beaten
Instructions
1. Sponge (if you want a large cake, repeat the ingredients for two sponges or use a larger pan):
- Preheat the oven to 180°C.
- Beat the soft butter with the sugar until light and creamy.
- Add the eggs one at a time, mixing after each addition.
- Add the flour, baking powder, and vanilla to the mixture. Mix until just combined, but do not overbeat.
- Pour the batter into a 20 cm springform pan lined with parchment paper.
- Bake for 30 minutes or until a toothpick comes out clean. The sponge should rise and spring back when touched.
- Remove the sponge from the pan along with the parchment paper and let it cool completely. Once cooled, slice it horizontally into two equal layers.
2. Fruit mousse:
- Place the berries in a saucepan over low heat. When they start to boil and release liquid, add powdered sugar to taste. No water is needed.
- Separately, soak the gelatin in 3 tablespoons of cold water.
- When the berries are gently boiling, remove them from the heat and stir in the hydrated gelatin. Allow to cool to room temperature.
- Beat the egg whites until stiff peaks form. Gradually add the brown sugar in four additions, continuing to beat until a firm, glossy meringue forms.
- Gently fold the cooled berry mixture into the meringue using a mixer for just a few seconds (enough to combine).
- Finally, fold in the whipped cream gently using a spatula.
3. Assembly:
- Place the first sponge layer on a serving platter. Secure the springform ring around it.
- Use plastic wrap to line the edge between the sponge and the ring to prevent the mousse from sticking.
- Pour the entire mousse over the sponge. Smooth it out gently with a spatula.
- Place the second sponge layer on top, with the parchment side facing up. Press down lightly.
- Refrigerate for at least 2 hours until the mousse is set.
4. Finishing:
- Carefully remove the springform ring and plastic wrap.
- If needed, use a damp knife to level the edges of the mousse.
- Dust the top of the cake with powdered sugar. For a design, you can use a cut-out paper stencil and sift cocoa over it, then lift the stencil.
Why I make this recipe often
I love it because it’s not very complicated, the sponge is made from simple ingredients, and the mousse has a light texture and natural fruit flavor. It’s easy to prepare for a holiday or for guests.
Tips and Variations
Tips:
- Use mixed seasonal or frozen berries without thawing them beforehand.
- Only cut the sponge once it’s completely cool; otherwise, it will crumble.
- For the mousse, let the berries cool well so they don’t deflate the meringue.
Substitutions:
- You can replace the mixed berries with just raspberries, strawberries, or currants.
- You can use plant-based whipped cream if needed.
- Brown sugar can be substituted with white sugar, but the flavor will be slightly more classic.
Variations:
- For a more tart flavor, reduce the sugar for the berries.
- You can use only half of the mousse and save the rest for individual desserts.
- If you want a smaller cake, halve the sponge ingredients and use a smaller pan.
Serving Ideas:
- Serve cold, straight from the refrigerator.
- Cut into thin slices, as the mousse is delicate.
- Decorate with fresh fruit on top or just with cocoa powder design.
Frequently Asked Questions
1. Can the sponge be made a day in advance?
Yes, the sponge can be made ahead of time and stored in the refrigerator wrapped in plastic.
2. Can I use just one sponge without cutting it?
Yes, if you want a smaller or thinner cake, you can use just one sponge. The mousse can be placed on top and leveled.
3. What should I do if the mousse doesn’t set?
If the mousse seems too liquid, it’s likely that the berries were too warm or the gelatin didn’t have enough time to work. Let it chill for a few hours.
4. Can I use canned fruit?
I don’t recommend it, as they are too soft and have added liquid, which changes the final texture of the mousse.
5. What’s the easiest way to cut the sponge horizontally?
The easiest way is with a long, thin serrated knife once the sponge is completely cool.
Nutritional Values (approximate)
One slice of cake (out of 12):
Calories: ~320 kcal
Protein: 5-6 g
Fat: 17-18 g
Carbohydrates: 34-36 g
Fiber: 2-3 g (depending on the fruits)
These values are indicative and may vary based on the fruits and sugar used.
Storage and Reheating
The cake can be stored in the refrigerator, covered with plastic wrap, for up to 2 days. The mousse does not freeze well. It is served cold. If cut into slices, cover them to prevent them from absorbing odors from other foods in the fridge.