Summer berry mousse cake

Summer berry mousse cake

Try a scrumptious summer dessert with summer berry mousse cake

Difficulty and servings

Moderately easy

Serves 8

Preparation and cooking times

Cook time

Cook 45 mins

Plus chilling time

Method

  1. Put the biscuits in a plastic food bag and crush using a rolling pin. Melt the butter in a medium pan, then stir in the biscuits. Tip this mixture into a loose-bottomed 24cm round cake tin, about 5cm deep and press down evenly. Chill.
  2. Make the mousse: submerge the gelatine leaves in a large bowl of cold water and leave to soak for 5 minutes. Heat the single cream in a small pan until it just comes to the boil. Take off the heat. Lift the gelatine leaves out of the water and give them a good squeeze to get rid of the water. Stir into the hot cream one by one - they will dissolve immediately. Leave to cool slightly.
  3. Beat together the fromage frais, sugar, orange zest and juice with a whisk or wooden spoon. Stir in the cooled cream and gelatine mixture and the raspberries. Crush just a few of the raspberries against the sides of the bowl and stir again to ripple through, leaving most whole.
  4. Whip the double cream lightly to soft peaks, then fold it into the raspberry mixture. Pour into the cake tin and leave to chill for at least 3 hours, or overnight, until set.
  5. To make the sauce, blitz all the ingredients in a food processor or blender. Chill until ready to serve. (The sauce and the mousse can be made up to a day ahead).
  6. To serve, run a knife between the mousse and the tin, lift it out of the tin and take it off its base. Put on a serving plate and pile a mixture of fruits on top to decorate. Dust with icing sugar and serve with the sauce.

Per serving

607 kcalories, protein 10.0g, carbohydrate 53.0g, fat 41.0 g, saturated fat 24.0g, fibre 3.0g, sugar 28.0g, salt 0.76 g

Recipe from Good Food magazine, July 2003.

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Latest comments and suggestions

Results 1-20

  • Binder photo Shelagh

    19 February 2008

    Shelagh rated and commented on this recipe

    4 stars

    This was easy to make and great because it can be made ahead. It is very large - it will feed more than 8, and we have big appetites! Enjoyed by all.

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  • Binder photo Betsy

    18 June 2008

    Betsy commented on this recipe

    Help! Can anyone help, please. I've bought creme fraiche instead of fromage frais for this recipe. Will it make any difference? Or will it just be sweeter? Thanks Betsy

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  • Binder photo angela

    07 April 2009

    angela commented on this recipe

    I didn't have the right size tin so I used one a bit smaller and added another sheet of gelatine to support the weight and it was a very impressive looking dessert. Would have easily fed 12 people. Expensive to make with raspberries though.

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  • Binder photo Pepija

    31 May 2009

    Pepija commented on this recipe

    I usually make this with strawberries instead of raspberries and sans sauce for June birthdays - better serve the berries alongside. However I usually make the base from the New York cheesecake (also from the magazine) instead of the one suggested in this recipe. Instead of fromage frais I use Philadelphia - not sure I can get fromage frais in my country. This is a really good and easy cake that just uses 3 large mixing bowls to make it and sets beautifully. So much praise for so little work!

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  • Binder photo jo62

    19 July 2009

    jo62 rated and commented on this recipe

    5 stars

    A lovely attractive summer dessert which is great for a parties. It looks pretty and tastes delicious. I agree that it would provide more than eight servings. Well worth making.

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  • Binder photo luv2cook

    06 August 2009

    luv2cook commented on this recipe

    Can I sub powdered gelatin for the sheets?? How many pakets would equal 4 sheets?? Does anyone know???

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  • Binder photo luv2cook

    06 August 2009

    luv2cook commented on this recipe

    Can I sub powdered gelatin for the sheets?? How many pakets would equal 4 sheets?? Does anyone know???

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  • Binder photo luv2cook

    06 August 2009

    luv2cook commented on this recipe

    Can I sub powdered gelatin for the sheets?? How many pakets would equal 4 sheets?? Does anyone know???

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  • Binder photo th

    27 October 2009

    th rated and commented on this recipe

    5 stars

    Fantastic recipe - this cake actually better left over 24 as it gets a bit denser after that point. I left out the orange juice and zest and added a pod's worth of vanilla bean - also subbed blueberries instead of strawberry. It turned out amazing and really looks like a patisserie cake.

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  • Binder photo rosario

    12 November 2009

    rosario commented on this recipe

    I made this for a lunch for six and there was enough for seconds. I would suggest you make it the day before as its quite runny at first and I was worried it might not set. But it was perfect. I only had raspberries, no other fruit, but it was delicious.

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  • Binder photo LB

    22 January 2010

    LB rated this recipe

    5 stars

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  • Binder photo Soulsista

    13 April 2010

    Soulsista commented on this recipe

    Oh my gosh..... made this twice, followed the recipe to the letter both times. loved it as did everyone else! This will certainly become a regular in my house!!

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  • Binder photo AntonDG

    05 July 2010

    AntonDG rated this recipe

    4 stars

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  • Binder photo cha165

    12 August 2010

    cha165 rated and commented on this recipe

    5 stars

    Delicious! Will definately make it again!

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  • Binder photo Denise

    11 November 2010

    Denise commented on this recipe

    Can I use yogurt instead of fromage frais Please Help thanks

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  • Binder photo Lynn

    22 January 2011

    Lynn rated and commented on this recipe

    5 stars

    This is a delicious dessert and not only looks great but tastes fab. We loved it!

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  • Binder photo joe

    12 June 2011

    joe rated and commented on this recipe

    4 stars

    nice taste but didnt set quite aswell as i would have hoped.

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  • Binder photo lynkot

    16 July 2012

    lynkot rated and commented on this recipe

    4 stars

    Fairly easy to make, and very deliscious, but does not travel well. I've made this twice now, and both time it fell flat on the way to work. First time I thought it was me, so I put extra gelatine leaves in the 2nd time, but on the way to work it fell flat again. It's a very delicate cake and cannot be shaken at all. However, I think you may as well do this in ramekins or something like that, instead of making a cake out of it.

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  • Binder photo Libby0

    24 September 2012

    Libby0 rated and commented on this recipe

    5 stars

    Lovely taste and texture, but tastes more like orange than summer berries!!!

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  • Binder photo Janey

    16 April 2013

    Janey commented on this recipe

    I made this for my granddaughter (aged 17+) she loved it so much - as did the rest of the family - that she as requested it for for her 18th party in a few weeks. Absolutely delicious!!! As fresh raspberries are expensive at this time of year I used frozen ones for half quantity of the sauce and fresh for the rest of it.

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Difficulty and servings

Moderately easy

Serves 8

Preparation and cooking times

Cook time

Cook 45 mins

Plus chilling time

Ingredients

FOR THE BISCUIT BASE

  • 200g digestive biscuits
  • 100g butter , melted

FOR THE MOUSSE CAKE

  • 4 sheets leaf gelatine
  • 142ml carton single cream
  • 500g carton fromage frais
  • 140g golden caster sugar
  • finely grated zest 1 small orange
  • 4 tbsp orange juice
  • 400g raspberries
  • 284ml carton double cream

FOR THE SAUCE

  • 250g mixture of strawberries (chopped) and raspberries
  • 3 tbsp orange juice
  • 2 tbsp golden caster sugar

TO DECORATE

  • mixture of strawberries (some halved), raspberries and blueberries
  • icing sugar , for dusting
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Per serving

607 kcalories, protein 10.0g, carbohydrate 53.0g, fat 41.0 g, saturated fat 24.0g, fibre 3.0g, sugar 28.0g, salt 0.76 g

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