Iced berry mousse cake

Iced berry mousse cake

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(20 ratings)

Prep: 20 mins Cook: 20 mins Plus freezing

Easy

Serves 12
A frozen dessert like this is always useful when entertaining... and the bright pink mousse will be a talking point!

Nutrition and extra info

  • Freezable

Nutrition: per serving

  • kcal333
  • fat22g
  • saturates12g
  • carbs32g
  • sugars26g
  • fibre1g
  • protein5g
  • salt0.4g
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Ingredients

    For the sponge

    • 100g butter, softened
      Butter

      Butter

      butt-err

      Butter is made when lactic-acid producing bacteria are added to cream and churned to make an…

    • 100g caster sugar
    • 100g self-raising flour
    • ¾ tsp baking powder
      Baking powder

      Baking powder

      bay-king pow-dah

      Baking powder is a raising agent that is commonly used in cake-making. It is made from an alkali…

    • 1 tsp vanilla extract
    • 2 egg
      Eggs

      Egg

      egg

      The ultimate convenience food, eggs are powerhouses of nutrition, packed with protein and a…

    For the mousse

    • 500g mixed berry (fresh or frozen)
    • icing sugar, to sweeten
    • 3 sheets leaf gelatine
      Gelatine

      Gelatine

      jell-ah-teen

      A colourless, tasteless and odourless setting agent made from the boiled bones, skins and…

    • 3 egg white
    • 140g golden caster sugar
    • 300ml double cream, whipped

    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.

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    Comments, questions and tips

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    mazmce
    19th Aug, 2016
    5.05
    Made this a few times when we have had visitors, never fails to impress. Follow the recipe to the letter and it turns out perfect every time, makes quite a bit of washing up during preparation but it can be made well in advance so that's not a problem, well worth the effort!
    c0wface
    13th Apr, 2016
    5.05
    An absolute favourite and can be made well in advance. Perfect to keep in the freezer for unexpected guests. It will really impress them. My hubby loves this frozen cake!
    phillipsje
    10th May, 2015
    5.05
    The mousse was such an amazing colour and was worried it wouldn't taste as good as it looked, but it was delicious! Will check the cake after 15/20 mins next time as it wasn't as moist as my normal sponge. Don't over-whip the cream, otherwise it's difficult to fold in (ended up using a whisk, but didn't seem to affect the end result). Defrosted at room temp for 2 hours. Reserved some of the berry puree to use as a coulis on the top, which finished it off perfectly. Will definitely make again, possibly 2 smaller ones, a great pud to keep in the freezer!
    wendy88
    30th Sep, 2012
    I used a fatless sponge mix rather than Victoria. We did eat it partly frozen but it was nice, by far when defrosted. Delicious.
    suekearns
    28th May, 2012
    4.05
    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 :)
    bacon-n-egg
    6th Apr, 2012
    2.05
    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.
    adrienne317
    2nd Jan, 2012
    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.
    monkeynun
    5th Oct, 2011
    5.05
    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.
    alexaw
    14th Sep, 2011
    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
    09twinklestar
    11th Sep, 2011
    5.05
    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.

    Pages

    dollyboo
    17th Aug, 2014
    Is there a vegetarian alternative to gelatine that I can use please?
    goodfoodteam's picture
    goodfoodteam
    2nd Sep, 2014
    Yes you can use agar agar instead. But please note the recipe has not been tested as such.
    merlinlover
    14th Jun, 2014
    What happens if you forget the double cream?
    goodfoodteam's picture
    goodfoodteam
    27th Jun, 2014
    The recipe will not work without the double cream we're afraid.
    hanah8614568
    18th Jun, 2015
    There are a lot of comments about how many bowls this requires and cleaning of the whisk, but if you whisk the egg whites first you don't need to clean your whisk or mixer bowl. I also spread a mix of melted white chocolate and double cream on each side of the sponge abutting the mouse for added pazazz.