Berry mousse cake with caramel

Berry Mousse and Caramel Cake

Imagine a sunny day filled with enticing aromas as you stroll through the market, when suddenly your gaze is drawn to a vibrant display of berries: blueberries, blackberries, strawberries, and cranberries. That moment of inspiration was just what I needed to create this delicious dessert, a berry mousse and caramel cake that will delight any sweet tooth!

This cake is not just an ordinary dessert; it's a journey of flavors, textures, and colors. The moist and flavorful cocoa base perfectly complements the creamy berry mousse and the delicate caramel mousse, creating a perfect balance between sweet and tangy. Each slice is an explosion of flavor.

Preparation time:
- Prep time: 30 minutes
- Baking time: 20 minutes
- Cooling time: 2 hours
- Total time: 2 hours and 50 minutes
- Servings: 8

Ingredients:

*For the base:*
- 3 eggs
- 80 g sugar
- 80 g flour
- 15 g cocoa powder
- a pinch of salt

*For the berry mousse:*
- 150 g mixed berries (blueberries, blackberries, cranberries)
- 80 g sugar
- 3 sheets of gelatin
- 200 ml heavy cream
- 100 ml cooking cream

*For the caramel and whipped cream mousse:*
- 3 egg yolks
- 50 ml caramel
- 100 ml milk
- 25 g sugar
- 4 sheets of gelatin
- 200 ml heavy cream
- 1 teaspoon vanilla extract

*For decoration:*
- 50 g caramel
- 25 g chocolate
- 1 tablespoon cream
- Fresh berries

Ingredient details:
- Berries: Choose fresh, ripe berries to achieve a mousse rich in flavor and nutrients. Berries are packed with antioxidants and vitamins, making them ideal for a healthy dessert.
- Gelatin: Make sure to use high-quality gelatin to achieve the perfect mousse texture. Gelatin helps stabilize the mixture and gives it an airy consistency.
- Cocoa: Use high-quality cocoa for the base, as it will significantly influence the final taste of the cake.

Preparation techniques:

1. Preparing the base:
- Preheat the oven to 170 degrees Celsius.
- Prepare a 14 cm diameter cake pan, greased with butter and dusted with flour.
- In a bowl, whisk the egg yolks with the sugar until the mixture doubles in volume and becomes creamy.
- Sift the flour together with the cocoa powder and combine them in another bowl.
- Beat the egg whites until stiff peaks form with a pinch of salt.
- Gently fold the flour mixture into the egg yolk mixture at low speed.
- Add the beaten egg whites, folding gently with a spatula in an up-and-down motion.
- Pour the mixture into the pan and bake for 20 minutes. Do the toothpick test to check if it’s done.
- Allow the base to cool on a wire rack.

2. Preparing the berry mousse:
- Place the berries in a saucepan with the sugar and heat over low, stirring until the sugar dissolves. Avoid boiling the mixture.
- Blend the berries to create a puree, then strain it through a sieve to remove the seeds.
- Soak the gelatin sheets in 3 tablespoons of cold water.
- Heat the berry puree over low heat, avoiding boiling. Remove from heat and add the soaked gelatin, mixing well.
- Allow the puree to cool to room temperature.
- Whip the heavy cream with 1 teaspoon of vanilla sugar until it becomes firm. Gently fold it into the cooled berry puree and set aside.

3. Preparing the caramel and whipped cream mousse:
- Soak the gelatin in a few tablespoons of cold water.
- In a saucepan, heat the milk and caramel over low heat, stirring until the caramel completely melts.
- In a bowl, whisk the egg yolks with the sugar, then gradually add the warm milk, stirring constantly. Place the mixture over low heat and stir until it thickens slightly.
- Add the gelatin to the caramel cream and mix well. Allow to cool.
- Whip the heavy cream with 1 teaspoon of vanilla sugar and gently fold it into the cooled caramel cream. Add the vanilla extract and mix well.

4. Assembling the cake:
- Horizontally slice the base into two layers. Place the bottom layer in the cake mold.
- Pour the caramel mousse over the base and refrigerate until set.
- If you have a removable mold, use it for the berry mousse. If not, use the same pan after the caramel mousse has set sufficiently.
- Once both creams have set, add the berry mousse on top of the caramel mousse.
- Refrigerate the cake for 1-2 hours.

5. Decorating the cake:
- Melt the caramel, chocolate, and cream in a small saucepan over low heat, stirring until you achieve a smooth glaze.
- Pour the glaze over the cooled cake.
- Decorate with fresh berries for a vibrant and appetizing look.

Serving suggestions:
This berry mousse and caramel cake can be served on its own, but adding a dollop of freshly whipped cream or a drizzle of chocolate sauce makes it even more decadent. It's perfect for special occasions, birthday parties, or simply to treat your family.

Possible variations:
You can experiment with other seasonal fruits, such as peaches, strawberries, or raspberries, to create a customized cake. Additionally, replacing the caramel with melted chocolate will give you a delicious chocolate mousse variation.

Frequently asked questions:
1. Can I use frozen fruits?
Yes, frozen fruits can be used, but it is recommended to thaw and drain them well before using to avoid excess water in the mousse.

2. How long can the cake be stored?
The cake can be kept in the refrigerator for 3-4 days, covered. This way, the flavors will intensify, and the taste will be even better!

3. How can I make the cake healthier?
You can reduce the amount of sugar in the mousse or use natural sweeteners. Additionally, replacing the cream with Greek yogurt will yield a lighter version.

This berry mousse and caramel cake is not just a visual delight but also an unforgettable culinary experience. So, don’t hesitate to try it and impress your friends and family! Each slice will bring smiles and joy.