Summer berry mousse cake

Summer berry mousse cake

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(13 ratings)

By

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Cooking time

Cook: 45 mins Plus chilling time

Skill level

Moderately easy

Servings

Serves 8

Try a scrumptious summer dessert with summer berry mousse cake

Nutrition and extra info

Nutrition info

Nutrition per serving

kcalories
607
protein
10g
carbs
53g
fat
41g
saturates
24g
fibre
3g
sugar
28g
salt
0.76g

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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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.

Recipe from Good Food magazine, July 2003

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Comments

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alicealice10's picture
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Oops, forgot to rate!

alicealice10's picture
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This is one of my go to favourites, I can make it in my sleep. Very easy, simply stunning and everyone goes crazy for it. Made it yesterday for a 50th birthday and was asked for the recipe by nearly everyone there. Have used vanilla in place of juice, Creme fraiche instead of fromage frais and it always works. They seem to have shrunk the size of gelatine leaves lately so I use 6. Definitely a dessert with wow factor!

milamber3's picture

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.

libby0's picture
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Lovely taste and texture, but tastes more like orange than summer berries!!!

lynettekotze's picture
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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.

stephenjoanne's picture
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nice taste but didnt set quite aswell as i would have hoped.

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

welgeluk's picture

Can I use yogurt instead of fromage frais
Please Help
thanks

cha165's picture
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Delicious! Will definately make it again!

cbutts's picture

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!!

helenmcl's picture

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.

zippymarmite's picture
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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.

cookersa's picture

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

cookersa's picture

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

cookersa's picture

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

joannepd's picture
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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.

pepija's picture

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!

samred's picture

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.

betsy-iancordonbleu's picture

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

shelagh1954's picture
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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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