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 Creamy Blackberry Mousse Cake Recipe
The mousse cake is Creamy and blackberry, it always turns out tender, with a slight sourness from blackberries, just melts in the mouth. Of course, you will have to spend a small amount of time and effort to prepare it, but it's worth it. The cake will be a wonderful decoration of the festive table.
Course Birthday Food Dishes, Children's Food Ideas, Christmas Food Dishes, Desserts Dishes, Easter Food Dishes, Holiday Food Ideas, New Year Food Dishes, Valentine's Day Food
Cuisine French Cuisine
Keyword Easy, For Beginners
Cook Time 120 minutes
Servings
Ingredients
Sponge:
Creamy blackberry mousse:
Course Birthday Food Dishes, Children's Food Ideas, Christmas Food Dishes, Desserts Dishes, Easter Food Dishes, Holiday Food Ideas, New Year Food Dishes, Valentine's Day Food
Cuisine French Cuisine
Keyword Easy, For Beginners
Cook Time 120 minutes
Servings
Ingredients
Sponge:
Creamy blackberry mousse:
Instructions
  1. We start cooking with a sponge cake.
    We start cooking with a sponge cake.
  2. The flour must be sifted, so that it would be saturated with oxygen.
    The flour must be sifted, so that it would be saturated with oxygen.
  3. In the flour, add cocoa, starch and mix.
    In the flour, add cocoa, starch and mix.
  4. Separate the whites from the yolks.
    Separate the whites from the yolks.
  5. Add 3 tablespoons of sugar to the yolks.
    Add 3 tablespoons of sugar to the yolks.
  6. All carefully beat with a mixer, so that the mixture would increase in two and turn white.
    All carefully beat with a mixer, so that the mixture would increase in two and turn white.
  7. Beat the whites to steady peaks.
    Beat the whites to steady peaks.
  8. Carefully mix the whites with the yolks.
    Carefully mix the whites with the yolks.
  9. In the egg mixture, add flour with starch and cocoa powder. All carefully mix with a spatula, so that the proteins do not settle.
    In the egg mixture, add flour with starch and cocoa powder. All carefully mix with a spatula, so that the proteins do not settle.
  10. The resulting mixture is poured into a mold 24 cm. the bottom of which is covered with parchment paper. We send it to the oven, preheated to 180 degrees for 45 minutes.
    The resulting mixture is poured into a mold 24 cm. the bottom of which is covered with parchment paper. We send it to the oven, preheated to 180 degrees for 45 minutes.
  11. When the sponge cake is ready, let it cool completely, wrap it in a film and send it to the refrigerator overnight. After that, it will be easier to cut it.
    When the sponge cake is ready, let it cool completely, wrap it in a film and send it to the refrigerator overnight. After that, it will be easier to cut it.
  12. Prepare the mousse.
    Prepare the mousse.
  13. We put a ladle with berries on the fire. Add sugar. While the berry is warming up, we remember it with a pusher. Bring to a boil. Reduce the heat and cook for 10 minutes.
    We put a ladle with berries on the fire. Add sugar. While the berry is warming up, we remember it with a pusher. Bring to a boil. Reduce the heat and cook for 10 minutes.
  14. Soak the gelatin in warm water.
    Soak the gelatin in warm water.
  15. The berry mass is passed through a sieve to separate it from the seeds. Add lemon juice and swollen gelatin. Leave to cool to room temperature.
    The berry mass is passed through a sieve to separate it from the seeds. Add lemon juice and swollen gelatin. Leave to cool to room temperature.
  16. Whisk the cream to steady peaks. (the cream should be necessarily cold, then they are better whipped).
    Whisk the cream to steady peaks. (the cream should be necessarily cold, then they are better whipped).
  17. In small parts, add the berry mass to the cream and mix thoroughly, so that the cream does not settle.
    In small parts, add the berry mass to the cream and mix thoroughly, so that the cream does not settle.
  18. Prepare the cakes. Reduce the diameter of the cake by 1 centimeter and cut into 2 cakes.
    Prepare the cakes. Reduce the diameter of the cake by 1 centimeter and cut into 2 cakes.
  19. The form (bottom, sides) is covered with parchment paper. Put 1 cake on the bottom.
    The form (bottom, sides) is covered with parchment paper. Put 1 cake on the bottom.
  20. Pour half of the creamy blackberry mousse into the mold. We shake a little, so that the bubbles come out and send them to the freezer for 20 minutes.
    Pour half of the creamy blackberry mousse into the mold. We shake a little, so that the bubbles come out and send them to the freezer for 20 minutes.
  21. Carefully spread 2 cakes and pour the remaining creamy blackberry mousse. And send it to the freezer for 20 minutes.
    Carefully spread 2 cakes and pour the remaining creamy blackberry mousse. And send it to the freezer for 20 minutes.
  22. Carefully remove the cake from the mold.
    Carefully remove the cake from the mold.
  23. Decorate the cake with the ground remains of the cake and berries. Enjoy your meal.
    Decorate the cake with the ground remains of the cake and berries. Enjoy your meal.
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