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.
🕒 Prep Time 40 mins
🍳 Cook Time 25 mins
Total Time 5 hrs
🍽️ Servings 8 servings
🔥 Calories 350 kcal
🌍 Cuisine French

Ingredients

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

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!

Ingredients

  • 3 whole Eggs
  • 100 g Sugar
  • 100 g Plain flour
  • 300 ml Whipping cream
  • 10 g Gelatine powder
  • 300 g Mixed berries