FOOD
Berry Mousse Cake
This berry pleasing mousse cake features layers of strawberry cake, raspberry puree, and blueberry mouse topped with a blackberry glaze.
FOOD
Berry Mousse Cake
This berry pleasing mousse cake features layers of strawberry cake, raspberry puree, and blueberry mouse topped with a blackberry glaze.
Ingredients
Berry Mousse 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
Blueberry Mousse Layer
- 3 tablespoons lemon juice
- 2 1/2 teaspoons gelatin
- 1 cup blueberry puree
- 1/2 cup sugar
- 2 cups whipped cream
Raspberry Puree Layer
- 2 1/2 teaspoons gelatin
- 1/2 cup warm water
- 1 cup raspberry puree
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
Steps
Berry Mousse Cake
- Preheat oven to 350 degrees. Line 2 eight-inch cake pans with nonstick spray and a parchment circles.
- 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.
- 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.
- Pour berry 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.
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.
- In a large bowl, fold the cooled blueberry mixture into the whipped cream and set aside.
Raspberry Puree Layer
- In a small bowl, sprinkle gelatin over water. Stir to combine and set aside.
- 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.
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.