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This berry pleasing mousse cake features layers of strawberry cake, raspberry puree, and blueberry mouse topped with a blackberry glaze.

BERRY MOUSSE CAKE
Servings:

serving time1 nine-inch cake

Ingredients

  • For the strawberry cake:

  • 2 1/2 cups cake flour

  • 1 cup sugar

  • 2 1/2 teaspoons baking powder

  • 1/2 teaspoon salt

  • 1/2 cup butter, softened at room temperature

  • 1/2 cup whole milk

  • 1 teaspoon vanilla extract

  • 4 large egg whites

  • 1/2 cup strawberry puree

  • 2 drops pink food coloring

  • For the raspberry puree layer:

  • 2 1/2 teaspoons gelatin

  • 1/2 cup warm water

  • 1 cup raspberry puree

  • For the blueberry mousse layer:

  • 3 tablespoons lemon juice

  • 2 1/2 teaspoons gelatin

  • 1 cup blueberry puree

  • 1/2 cup sugar

  • 2 cups whipped cream

  • For the blackberry glaze:

  • 1/2 cup water

  • 1 cup sugar

  • 1/2 cup sweetened condensed milk

  • 6 sheets of gelatin, bloomed in 1 cup water, strained

  • 1 cup white chocolate

  • Purple food coloring

Instructions

  1. Make the cake: Preheat oven to 350 degrees. Line 2 eight-inch cake pans with nonstick spray and a parchment circles.

  2. In the bowl of a stand mixer fitted with the paddle attachment, combine flour, sugar, baking powder and salt. Add butter, milk and vanilla and beat for 2 minutes. Add egg whites, strawberry puree and food coloring and beat for 2 minutes. Split batter between two pans and bake for 20 to 25 minutes. Set aside to cool.

  3. Prepare the puree layer: In a small bowl, sprinkle gelatin over water. Stir to combine and set aside.

  4. In a medium sized bowl, combine raspberry puree and prepared gelatin. Pour into an 8-inch cake pan or silicone mold and refrigerate until set, approximately 4 hours.

  5. Make the blueberry mousse layer: In a small bowl, combine lemon juice and gelatin. In a medium saucepan, combine blueberry puree, sugar and gelatin mixture until gelatin dissolves, approximately 4 minutes. Remove from heat and transfer to a bowl to cool.

  6. In a large bowl, fold the cooled blueberry mixture into the whipped cream and set aside.

  7. Assemble the cake: Place the strawberry cake layer in the lined cake pan. Pour a layer of blueberry mousse over the cake, just to cover the entire layer. Place prepared and set raspberry puree layer over the cake and mousse, and then cover entirely with the remaining blueberry mousse. Place in the refrigerator and set until firm, approximately 2 hours.

  8. Make the blackberry glaze: In a small saucepan, combine water, sugar and sweetened condensed milk. Heat on medium-high and bring to a boil. Remove from heat and stir in gelatin mixture until combined.

  9. Pour glaze mixture over white chocolate in a large bowl. Blend with an immersion blender and pour through a fine sieve. Add desired amount of purple food coloring to glaze, and cool to 96 degrees. Pour over set cake and allow glaze to dry. Trim drippings off the cake and serve. Cake will keep up to 4 days refrigerated.

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