Mixed Berry Triple-Layer Mousse Cake 🍰
Ingredients
For the Base (Chocolate Sponge):
- 2 eggs
- 60g sugar
- 40g all-purpose flour
- 20g unsweetened cocoa powder
For the White Layer (Yogurt/Vanilla Mousse):
- 250g Greek yogurt or Sour Cream (typical of the Baden-Württemberg region)
- 200ml heavy whipping cream
- 60g powdered sugar
- 3 gelatin sheets (or equivalent powder)
For the Pink Layer (Mixed Berry Mousse):
- 200g mixed berry puree (raspberries and blackberries, strained)
- 150ml heavy whipping cream
- 50g sugar
- 3 gelatin sheets
For the Topping (Glaze & Decoration):
- 100g smooth mixed berry jam (or seedless fruit spread)
- Fresh blackberries, blueberries, and raspberries
- A dollop of buttercream or white chocolate for the final touch
Instructions
- The Base: Whip the eggs and sugar until fluffy, then gently fold in the sifted flour and cocoa powder. Bake at 180°C for 10-12 minutes. Once cooled, use a circular pastry cutter to create the base as seen in the photo.
- First Layer (White): Soak the gelatin in cold water, then dissolve it in a tablespoon of warm cream and stir it into the yogurt. Gently fold in the whipped cream. Pour the mixture over the chocolate base and place it in the freezer for 20 minutes to set.
- Second Layer (Pink): Lightly heat a portion of the berry puree with the sugar and dissolve the soaked gelatin into it. Mix with the remaining puree and then fold in the whipped cream. Pour this over the white layer, smoothing the top. Let it firm up in the refrigerator for at least 4 hours.
- The Finishing Touch: Gently warm the jam (or prepare a fruit juice jelly) and pour it over the top to create a glossy mirror effect. Decorate with fresh berries
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