- Why is my cream lumpy?
- You poured the warm gelatine into the cold cream too quickly, and the 'thermal shock' caused it to set instantly in tiny pieces. Pour it in a thin stream!
Summer Berry Mousse Cake
This cake is all about airiness: the sponge is lifted by whipped eggs, and the cream owes its structure to whipped cream. The gelatine here doesn't create a rubbery texture; it simply stabilises the mousse just enough to make it sliceable.
Ingredients
3
whole
Eggs
100
g
Sugar
100
g
Plain flour
300
ml
Whipping cream
10
g
Gelatine powder
300
g
Mixed berries
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Equipment Needed
- Springform cake tin
- Whisk
Allergen Information
Cereals containing gluten
Milk
Eggs
Instructions
1
✓
Bake a sponge cake using the eggs, sugar, and flour. Allow to cool completely.
Tip: The air bubbles in the beaten eggs lift the batter; do not crush them with rough mixing!
2
✓
Dissolve the gelatine in a little water by heating (do not boil!). Whip the cream and drizzle the lukewarm gelatine into it.
Tip: Gelatine dissolves above 60°C, but loses its setting power if boiled.
3
✓
Fold the berries into the mousse, spread over the sponge, and chill for 3-4 hours.
Tip: During chilling, the gelatine network sets, locking in the water and the foam.
Recipe FAQ
Ingredients
- 3 whole Eggs
- 100 g Sugar
- 100 g Plain flour
- 300 ml Whipping cream
- 10 g Gelatine powder
- 300 g Mixed berries