Berry Mousse Layered Cake

This weekend was mine and my husband’s 3^rd wedding anniversary. I can’t believe how quickly the 3 years have gone. To celebrate our wedding anniversary I was determined to make a really special dessert.


I spent a lot of time on my favourite food blog- annies eats- and found the perfect dessert; Berry Charlottes. However when I attempted to make this dessert I had a few problems. So I decided to simplify the dessert. Thus you have my interpretation- Berry Mousse Layered Cake.

Berry Mousse Layered Cake

Makes: Enough for 2 layered cakes
Ingredients:
For the bases (this makes enough for 20 ladyfingers plus the bases. You could probably halve this if you only want to make the bases like I did)
3 large eggs, separated
½ cup icing sugar, sifted
1/3 cup white sugar
½ cup plain flour

For the blackberry mousse:
½ cup strained blackberry puree
2 tsp. white  sugar
2 sheets of gelatine(soaked in 300mls of cold water)
½ cup of dollop cream

For the raspberry mousse:
½ cup strained raspberry puree
2 tsp. white sugar
2 sheets of gelatine (soaked in 300mls of cold water)
 ½ cup of dollop cream

Fresh berries, for serving

Directions:
To make the bases, divided the eggs into white and yolks. Place the egg whites into the bowl of an electric mixer fitted with a whisk attachment. Beat on a medium/high speed until the egg whites start to become foamy. Slowly stir in the sifted icing sugar and keep beating until the egg whites becoming stiff and glossy.  Transfer mixture to a medium, bowl. In the empty mixer bowl, now fitted with the flat beater, combine the egg yolks and white sugar. Beat on a medium speed until the mixture goes a pale yellow. With a spatula, fold the egg yolk mixture into the egg white mixture, until smooth and blended, taking care not to deflate the egg whites. Gently fold in the flour until no streaks remain.

Preheat the oven to 190˚ C. On a baking tray covered with baking paper, pipe small round bases (it’s a good idea to trace around your ring mold, so you get the right size base). Bake until light golden, about 10 minutes. Let cool on the pans 10-15 minutes, then remove the cake bases to a wire rack to cool completely

To make the blackberry mousse place the blackberry puree and sugar in a saucepan and cook on a low heat until the mixture starts to boil. At the same time place the sheets of gelatine in the cold water, making sure the gelatine in completely covered by the water. After 5 minutes, take the gelatine out of the water, squeeze out all the water, and place sheets into the heated puree mix. Allow mixture to completely cool down. In the bowl of an electric mixer fitted with the whisk attachment, beat the cream on medium-high speed until stiff peaks form. With a spatula, gently fold in the fruit puree until well mixed and no streaks remain.

To make the raspberry mousse follow the same steps as the blackberry mouse.

To assemble: Line your ring molds with baking paper and place on a baking tray covered with baking paper. Place one cake base at the bottom of the mold. Gently spoon the blackberry mousse on top of the base, so that it comes approximately halfway up the height of the ring mold. Transfer to the freezer to let the mousse set, about 30 minutes.

Once the mousse has set, spoon the raspberry mouse on top on the blackberry mouse. Place the molds into the fridge to chill the mousse until ready to serve.

Before serving, gently remove the ring molds and baking paper.  Top with cream and fresh berries and serve chilled.

Source: adapted from http://annies-eats.net/2011/02/11/berry-charlottes/