Delightful Mixed Berry Cream Cheese Mousse Cake
Delightful Mixed Berry Cream Cheese Mousse Cake
Prep Time: 30 minutes | Cooking Time: 25-30 minutes | Chilling Time: 5 hours
Servings: 10-12 slices
Ingredients:
For the Sponge Cake:
4 large eggs, at room temperature
1 cup granulated sugar
1 teaspoon vanilla extract
1 cup all-purpose flour
1 teaspoon baking powder
1/4 teaspoon salt
For the Berry Mousse:
2 cups mixed berries (strawberries, blueberries, raspberries)
1/4 cup granulated sugar
1 tablespoon lemon juice
2 teaspoons gelatin powder
2 tablespoons cold water
8 oz cream cheese, softened
1 cup powdered sugar
1 teaspoon vanilla extract
1 1/2 cups heavy cream, chilled
For the Berry Mirror Glaze:
1/2 cup mixed berries (strawberries, blueberries, raspberries)
1/4 cup granulated sugar
1 tablespoon lemon juice
1 teaspoon gelatin powder
1 tablespoon cold water
Directions:
Prepare the Sponge Cake:
Preheat the oven to 350°F (175°C). Grease and line the bottom of a 9-inch springform pan with parchment paper.
In a large mixing bowl, beat the eggs and granulated sugar together with an electric mixer until pale and fluffy, about 5-7 minutes. Mix in the vanilla extract.
In a separate bowl, whisk together the flour, baking powder, and salt. Gradually fold the dry ingredients into the egg mixture until just combined.
Pour the batter into the prepared pan and smooth the top with a spatula. Bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean.
Allow the cake to cool completely in the pan before removing it and transferring it to a serving plate.
Make the Berry Mousse:
In a blender or food processor, puree the mixed berries until smooth. Pass the puree through a fine-mesh sieve into a bowl to remove any seeds. Set aside.
In a small bowl, sprinkle the gelatin powder over the cold water and let it bloom for 5 minutes.
In a saucepan, combine the berry puree, granulated sugar, and lemon juice. Heat over medium heat until the mixture starts to simmer, then remove from heat.
Add the bloomed gelatin to the warm berry mixture and stir until completely dissolved. Let it cool to room temperature.
In a large mixing bowl, beat the cream cheese, powdered sugar, and vanilla extract until smooth and creamy. Gradually pour in the heavy cream while continuing to beat until stiff peaks form.
Gently fold the berry mixture into the cream cheese mixture until well combined.
Assemble the Cake:
Pour the berry mousse over the cooled sponge cake in the springform pan. Smooth the top with a spatula and refrigerate for at least 4 hours, or until set.
Make the Berry Mirror Glaze:
In a blender or food processor, puree the mixed berries until smooth. Pass the puree through a fine-mesh sieve into a bowl to remove any seeds. Set aside.
In a small bowl, sprinkle the gelatin powder over the cold water and let it bloom for 5 minutes.
In a saucepan, combine the berry puree, granulated sugar, and lemon juice. Heat over medium heat until the mixture starts to simmer, then remove from heat.
Add the bloomed gelatin to the warm berry mixture and stir until completely dissolved. Let it cool to room temperature.
Finish the Cake:
Carefully remove the set mousse cake from the springform pan and place it on a wire rack set over a baking sheet.
Pour the berry mirror glaze over the top of the mousse cake, allowing it to drip down the sides.
Refrigerate the cake for another hour to allow the glaze to set completely.
