Iced berry mousse cake

Iced berry mousse cake

A frozen dessert like this is always useful when entertaining... and the bright pink mousse will be a talking point!

Difficulty and servings

Easy

Serves 12

Preparation and cooking times

Preparation time

Prep 20 mins

Cook time

Cook 20 mins

plus freezing
Freezable

Method

  1. Heat oven to 180C/160C fan/gas 4. Beat the butter with the sugar, then beat in the flour, baking powder, vanilla and eggs. Pour the batter into a lined 24cm loose-based cake tin and bake for 30 mins or until risen and cooked through.
  2. Remove the cake from the tin and cool on a wire rack, leaving the base paper on the bottom of the cake. When the cake is completely cool, cut it in half horizontally. Clean the tin and line with cling film. Put the top of the cake into the base of the tin.
  3. To make the mousse, put the berries in a pan over a low heat and bring gently to a simmer, you shouldn't need any extra liquid as they release juice. Sweeten to taste with icing sugar - you want a slightly tart flavour as they will be later mixed with a sweet meringue. Whizz with a stick blender or pop into a blender and purée, then sieve. You should end up with about 250ml purée. Soak the gelatine in water until floppy, stir into the hot berry purée and set aside to cool.
  4. Whisk the egg whites to soft peaks, then whisk in the caster sugar in 4 batches. Continue whisking until you have a stiff, glossy meringue. Fold in the berry purée followed by the cream. Pour onto the sponge base, then carefully lay the other piece of sponge on top, paper-side up. Freeze until 40 mins-1 hr before you need it, then remove from the freezer and peel off the paper. Remove the tin and cling film. When you are ready to serve, dust the top with icing sugar.

PER SERVING

333 kcalories, protein 5g, carbohydrate 32g, fat 22 g, saturated fat 12g, fibre 1g, sugar 26g, salt 0.4 g

Recipe from Good Food magazine, April 2010.

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Latest comments and suggestions

Results 1-20

  • Binder photo The trying chef

    02 April 2010

    The trying chef rated and commented on this recipe

    3 stars

    This pudding tasted lovely, however it took me well over an hour to make! I had used just about every bowl in the house and washed the whisk blades twice more than i wanted too! Though it tasted great, wouldn't make again as it took me another hour to clear up the kitchen

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  • Binder photo Rebecca

    04 April 2010

    Rebecca rated and commented on this recipe

    4 stars

    I made this for dessert for easter sunday, real quick to make. I used the powdered gelatine...it didnt appear to hurt it. Think the mousse was a little runny though - good fun to make.

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  • Binder photo Fricker's

    06 April 2010

    Fricker's commented on this recipe

    This was perfect for easter sunday, I made it two days in advance so all i had to do was take it out before lunch. Very easy and had rave reviews from our guests.

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  • Binder photo Belkey

    06 April 2010

    Belkey rated and commented on this recipe

    5 stars

    A great pudding - has the wow factor when you bring it to the table. I took it out of the freezer and put it in the fridge for the required time and decided that it should probably have been out of both as was still rather hard! Won't make that mistake again!

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  • Binder photo amyc

    08 April 2010

    amyc rated and commented on this recipe

    4 stars

    This was a really yummy dessert, although you only need a small piece at a time. It took me over an hour to make too, with lots of whisking and bowls. I think it was worth it though. Only problem, the cake was very thin, thinner than in the picture, so if I made this again I think I would maybe make a bigger sponge cake. But all in all a really unusual, yummy pudding.

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  • Binder photo Elizabeth

    09 April 2010

    Elizabeth rated and commented on this recipe

    5 stars

    Absolutely delicious and impressive - bit like a fruity posh Artic Role! Pretty simple to make, takes about an hour but then leave in the freezer until needed. Well worth it and flexible recipe as easy to swap the fruits around depending on the season.

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  • Binder photo susanweldon

    11 April 2010

    susanweldon rated and commented on this recipe

    4 stars

    Really lovely, but needed longer out of the freezer than the recipe says. There wasn't a great deal left over after a dessert for 6, but what was left my son ate from the fridge over the next 2 days and said it improved with time!! I'd definitely do this again

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  • Binder photo pootle

    13 April 2010

    pootle rated and commented on this recipe

    5 stars

    This was a big hit. Didn't feed 12 though, maybe we're just too greedy!! Took longer preparation time than said. Only had powdered gelatine which I don't recommend. I got over 400 ml of juice off the frozen fruits so froze some in a separate container, very yummy.

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  • Binder photo djweightsy

    24 April 2010

    djweightsy rated and commented on this recipe

    3 stars

    i have attemped this recipe on two seperate occasions and both times my guests have complimented on how beautifully tasting they were ......

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  • Binder photo Becci1706

    30 April 2010

    Becci1706 commented on this recipe

    I have made this twice and I would agree that it takes far longer than the preparation time suggested. Also get it out at least an hour or two before you need it as it takes a while to soften. Great dessert though with wow factor.

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  • Binder photo michelle's

    13 May 2010

    michelle's rated and commented on this recipe

    4 stars

    Gorgeous cake!!Made it for a friends birthday a few weeks ago and it was a huge hit. It was lovely and cool after a big meal. I thought the sponge was too thin at first but it was just right. I just left it in the freezer over night and it was perfect. Will definately be making this again throughout the summer.

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  • Binder photo rockelle1990

    19 May 2010

    rockelle1990 commented on this recipe

    how much powdered gelatine do you need? This looks like a very nice dessedrt for entertaining in summer though I've still yet to try it!

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  • Binder photo judes

    15 June 2010

    judes rated and commented on this recipe

    4 stars

    Made this for a BBQ party. It proved to be very popular. I look forward to making it with some fresh berries from the garden, gooseberries, raspberries, blackcurrants etc

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  • Binder photo Frenchie

    26 June 2010

    Frenchie commented on this recipe

    Made this for guests. I changed the fruit for blackberries, not as tasty and summer fruits. Very messy to make and seemed to take ages. Will not make it again.

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  • Binder photo Janet

    26 June 2010

    Janet rated and commented on this recipe

    5 stars

    Brilliant make ahead recipe

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  • Binder photo Ruby

    16 July 2010

    Ruby commented on this recipe

    I've made this recipe twice now, so easy and very impressive both for dinner parties, so i could make it in advance. My friends thought it was lovely.

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  • Binder photo Kay Mount

    16 July 2011

    Kay Mount rated and commented on this recipe

    5 stars

    Used apricots in this, yummy, went down really well as dinner party desert - very easy as made day before.

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  • Binder photo fabfood

    24 August 2011

    fabfood commented on this recipe

    This recipe was gorgeous! Had big family gathering, made and froze two days ahead, lightly dusted with icing sugar before serving, it came out perfect - family loved it, light and not too sweet - I was beaming!! Thankyou

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  • Binder photo Lu

    11 September 2011

    Lu rated and commented on this recipe

    5 stars

    I have made this twice now and it worked brilliantly both times. Don't be alarmed when you see how thin the sponge is. I thought it was going to be way too thin once I had cut it in half, but it works perfectly. I used a mixture of summer fruits the first time I made it and raspberries and blueberries the second time. Don't add much (if any) sugar to the fruit puree because the meringue is very sweet. This makes a big pud which is great for family dinners. My last one fed 6 adults and 4 children perfectly.

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  • Binder photo alexa

    14 September 2011

    alexa commented on this recipe

    I didn't find this cake took forever or every dish in the house. I did make some changes though I did a 125g cake mix instead of 100g cake mix and also used two sandwich tins instead of cutting it in half. As i am a vegetarian i used veggie gel instead of gelatin which meant i had to tweek the method of the mousse. i pureed and sifted the fruit then let it cool. I added two sachets of veggie gel to the cold fruit and whisked vigorously. i then heated the mix to near boiling point whisking frequently but not continuously. While the fruit gel mix was heating I made the meringue. When the meringue was made I added the hot fruit to the meringue in a continuous stream (like you might do with the syrup for an Italian meringue). The mixture plumped up lots. Then i folded through the whipped cream. Not sure if this gives a more voluminousness mousse but i had loads and loads of mousse compared to cake

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Difficulty and servings

Easy

Serves 12

Preparation and cooking times

Preparation time

Prep 20 mins

Cook time

Cook 20 mins

plus freezing
Freezable

Ingredients

FOR THE SPONGE

FOR THE MOUSSE

  • 500g mixed berries (fresh or frozen)
  • icing sugar , to sweeten
  • 3 sheets leaf gelatine
  • 3 egg whites
  • 140g golden caster sugar
  • 300ml double cream , whipped
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PER SERVING

333 kcalories, protein 5g, carbohydrate 32g, fat 22 g, saturated fat 12g, fibre 1g, sugar 26g, salt 0.4 g

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