Experience pure pleasure with our Berry Cream Cheese Mousse, a delectable masterpiece that delights your taste buds with layers of flavors and incredible textures. This wonderful dessert begins with a soft and light sponge cake base, topped with a thin berry sauce and is followed by a berry cream cheese mousse.
Ingredient
Makes 10 servings
Berry sponge cake
2 eggs, separated
1/2 cup (100g) sugar, divided
1/2 teaspoon (3g) vanilla extract
3 tablespoons (45ml) vegetable oil
3 tablespoons (45ml) water
¾ cup + 1 tablespoon (110g) all-purpose flour
1/2 teaspoon (2g) baking powder
1/4 teaspoon (1g) salt
9 oz (250g) berry mix (strawberries, blueberries, and raspberries)
2 tablespoons (20g) all-purpose flour, to mix
berry sauce
10 oz (300g) fresh or frozen mixed berries
1/3 cup (70g) sugar
1 tablespoon (15ml) lemon juice
Mousse Berry Cream Cheese Cake
1/2 tbsp (5g) gelatin powder
2 tablespoons (30ml) water
9 oz (250g) cream cheese
1/4 cup (30g) powdered sugar
1 cup (240ml) whipped cream
To decorate
fresh mixed berries
powdered sugar
Instruct
Prepare the berry sponge cake.
Preheat oven to 340F (170C). Grease and line the bottom of an 8-inch (20 cm) pan with parchment paper.
Separate the white from the yolk.
In a medium bowl, mix the yolks with 1/4 cup (50g) of sugar and vanilla extract, until lightly golden and creamy.
Gradually mix in oil and then add water.
Combine the baking powder and flour into the yolk mixture and set aside.
In a large bowl, mix egg whites with salt until frothy. Gradually add the remaining 1/4 cup (50g) sugar.
Continue mixing until soft peaks form.
Gently fold a spoonful of the whipped whites into the yolk mixture and then gently fold the yolk mixture into the whipped whites.
Place the mixed berries in a bowl and mix with 2 tablespoons of flour.
Gently fold the berries into the dough.
Pour the batter into the prepared pan.
Bake for 35-40 minutes, until a toothpick inserted in the center comes out clean.
Let cool for about 10 minutes. Remove from pan and let cool completely on rack.
Meanwhile, prepare the berry sauce.
Place the chopped strawberries, raspberries and blueberries, sugar, and lemon juice in a small saucepan and place over medium heat.
Bring to a boil and cook for about 10 minutes until thickened. Turn off the heat and set aside to cool.
Reserve 4 tablespoons (60g) of berry sauce for assembly.
Prepare berry cream cheese mousse.
Dissolve the gelatin in cold water and let it expand for about 5 to 10 minutes. Dissolve over low heat and pour in remaining berry sauce. Mix to combine.
In a large bowl mix cream cheese with powdered sugar. Add the berry gelatin mixture and mix to combine.
In another bowl, whip the cooled whipped cream until stiff peaks form. Gradually add in the cream cheese and berries mixture.
Cake assembly.
Invert cake onto serving plate.
Spread 4 tablespoons of the reserved berry sauce over the cake.
Place a cake ring around the cake. Line an acetate sheet around the cake and pour the berry cream cheese mousse over the cake. Smooth the top.
Refrigerate for at least 4-6 hours or overnight.
Decorate the cake with fresh raspberries, blueberries and half a strawberry. Dust with powdered sugar. Enjoy!
