Bright, beautiful, and berry sweet - this mousse cake is an absolute dream!
8 to 10 servings
4 large eggs, room temperature
2/3 cup sugar
2/3 cup cake flour
1/4 teaspoon baking powder
4 cups blackberries, divided
4 cups raspberries, divided
4 tablespoons sugar, divided
2 1/2 cups heavy cream
1/3 cup powdered sugar
2 (8-ounce) packages cream cheese
2 envelopes powdered gelatin
1/3 cup boiling water
1 package ladyfinger cookies
Make the sponge cake: Preheat oven to 350 degrees. Line a 9-inch springform pan with parchment paper.
In the bowl of a stand mixer fitted with the whisk attachment, beat eggs for 1 minute. Add the sugar and continue beating on high for 5 to 7 minutes until thick and voluminous. Sift together cake flour and baking powder and fold into the beaten eggs until just incorporated. Bake for 20 to 25 minutes or until golden brown. Cool completely.
Make the filling: Reserve 1 cup each of blackberries and raspberries and set aside for garnish. In a small saucepan over medium heat, heat 3 cups of the raspberries with 1 tablespoon of sugar. Cook for about 5 minutes until berries break up and release their juices. Strain seeds and set aside to cool. Repeat with 3 cups of blackberries and 1 tablespoon of sugar.
Meanwhile, whip the heavy cream until thick. Add in the powdered sugar and continue to whip until soft peaks form. In a separate microwavable bowl, microwave cream cheese for 15 to 20 seconds until soft. Stir well, and then add to whipped cream and beat until smooth. In a small bowl, pour boiling water over gelatin powder. Stir for about 2 minutes until gelatin is dissolved. Beat into cream cheese mixture until well blended.
Pour mixture equally into 3 separate bowls. Stir the raspberry puree in one bowl and the blackberry puree into another. Leave one bowl untouched.
Assemble: Trim the cake by removing the outer 1/4 inch around the edge. Level the top by removing the top 1/4 inch. Line the bottom of a clean springform pan with parchment paper and place the cake inside. Trim the bottom 1/2 inch off the ladyfingers and place them cut side down around the outer layer with the rounded side facing out.
Pour the blackberry mixture into the bottom of the springform pan. Put the pan in the freezer for 10 minutes. Gently add the raspberry layer over the blackberry layer. Freeze for another 10 minutes. Top with the white cream cheese layer and refrigerate for 3 hours or overnight.
Just before serving, garnish with the remaining berries.