Iced berry mousse cake

Iced berry mousse cake

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(22 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 eggs
      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 whites
    • 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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    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.
    natashawood
    24th Aug, 2011
    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
    kmount
    16th Jul, 2011
    5.05
    Used apricots in this, yummy, went down really well as dinner party desert - very easy as made day before.
    tillylloyd
    16th Jul, 2010
    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.
    janbomyers
    26th Jun, 2010
    5.05
    Brilliant make ahead recipe
    dorothyd
    26th Jun, 2010
    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.
    joodes
    15th Jun, 2010
    4.05
    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
    rockelle1990
    19th May, 2010
    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!
    michelle-macdougall's picture
    michelle-macdougall
    13th May, 2010
    4.05
    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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