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 5.0g, carbohydrate 32.0g, fat 22.0 g, saturated fat 12.0g, fibre 1.0g, sugar 26.0g, salt 0.4 g

Recipe from Good Food magazine, April 2010.

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Latest comments and suggestions

Results 21-25

  • Binder photo kegsy

    05 October 2011

    kegsy rated and commented on this recipe

    5 stars

    My mum made this for a party last year and it was such a hit I tried it myself for a barbecue recently. It was a massive success with everyone. I did find it used a lot of bowls to make but it was totally worth it, and otherwise not difficult to put together at all.

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  • Binder photo Pip

    02 January 2012

    Pip commented on this recipe

    My family love this dessert. The great thing is that you can make it well ahead when you have time and then freeze ready for when you need it. I have also made individual portions in silicone moulds. You freeze them and pop out of moulds which you can put into freezer bags and take out as many as you need at a time.

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  • Binder photo welsh lass

    06 April 2012

    welsh lass rated and commented on this recipe

    2 stars

    I made this ages ago but thought the sponge was far too bland and overall lacked something - looked spectacular but didnt hit the spot. There needed to be something else to bond the two together.

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  • Binder photo Sue K

    28 May 2012

    Sue K rated and commented on this recipe

    4 stars

    A lovely, easy to make recipe. However, it did take me a lot longer than 20 mins to prepare. To make the assembly of the cake quicker I would make the cake and puree in advance and then just heat up the puree to dissolve the gelatine sheets. I would definitely make again, perhaps trying a chocolate sponge and just raspberries :)

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  • Binder photo Wendy

    30 September 2012

    Wendy commented on this recipe

    I used a fatless sponge mix rather than Victoria. We did eat it partly frozen but it was nice, by far when defrosted. Delicious.

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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 5.0g, carbohydrate 32.0g, fat 22.0 g, saturated fat 12.0g, fibre 1.0g, sugar 26.0g, salt 0.4 g

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