Easy Berry Mousse Cake
2 eggs
Separate whites from yolks
¼ cup (50g) sugar
Mix to combine
1/2 tsp (3g) vanilla extract
1/2 tsp (2g) baking powder
mix to combine
3 tbsp (45ml) vegetable oil
3 tbsp (45ml) water
mix to combine
¾ cup + 1 tbsp (110g) all-purpose flour
Mix to combine
1/4 tsp (1g) salt
Mix until foamy
Gradually incorporate 1/4 cup (50g) sugar
Mix until soft peaks form
Gently fold into the egg yolk mixture
9 oz (250g) mixed fresh berries (chopped strawberries, blueberries and raspberries
2 tbsp (20g) flour
toss to coat
Gently fold into the batter
8-inch (20cm) springform pan, greased and lined with parchment paper
Bake at 340F (170C) for 35-40 minutes until a toothpick inserted into the center comes out clean
10 oz (300g) fresh or frozen mixed berries
1/3 cup (70g) sugar
1 tbsp (15ml) lemon juice
Bring to a boil
Reduce heat and simmer for about 5-10 minutes or until thickens
Let cool completely
1/2 tbsp (5g) gelatin powder
2 tbsp (30ml) water
Let it soak for 5-10 minutes
Reserve 4 tbsp (60g) berry sauce
Dissolve gelatin over low heat
Mix with the berry sauce
9 oz (250g) cream cheese
1/4 cup (30g) powdered sugar
mix to combine
Add the berry mixture
1 cup (240ml) whipping cream
Mix until stiff peaks form
Gently fold into the berry mixture
Invert the cake onto a serving platter
Spread the 4 tablespoons of berry sauce
Add a cake ring
Line with acetate sheet
Add the berry cream cheese mousse
Smooth the top
Refrigerate for 4-6 hours or overnight
Decorate with fresh berries
Dust with powdered sugar