Frozen Berry Mousse Cake

Category5 630 Last Update: Mar 19, 2021 Created: Mar 16, 2021 0 0 0
Frozen Berry Mousse Cake
  • Serves: 12 People
  • Prepare Time: -
  • Cooking Time: 8 hours
  • Calories: -
  • Difficulty: Easy
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Very winter-looking and very summer-looking mousse cake with a fragrant berry layer

Ingredients

Directions

  1. We begin to cook the raspberry layer the day before making the cake. Grind raspberries with powder in a food processor. If you don't like bones, rub it through a sieve. Pour gelatin into 150 ml of juice, let it swell. We heat in the defrosting mode in the microwave, not letting it boil, only until the gelatin dissolves. Mix with ground raspberries. Lay out the bottom of a collapsible form with a diameter of 16-18 cm with foil (so that its edges protrude beyond the boundaries of the ring) and pour raspberries into it. Leave in the cold until it hardens (preferably overnight).
  2. The next day we prepare a biscuit. Beat the eggs with sugar for about 5 minutes, and then add the rest of the ingredients and stir in only until the moment of connection. Bake the sponge cake in a mold with a diameter of 18 cm (or 20 cm and cut 1 cm from the edges in a circle) at 180 ° C for about 15 minutes. Leave the cake to cool completely.
  3. Put paper on the bottom of a detachable form 20 cm, put a cake on it in the center and tackle the cheese layer. Gelatin is poured with a couple of tablespoons of cold water and allowed to swell. Melt the gelatin in 100 ml of hot cream, stirring vigorously. Beat the cheese in a mixer with mascarpone and sugar, and then add the yogurt. Slowly add slightly cooled cream with gelatin to the mass. Divide the cheese mass into 2 parts (1/3 and 2/3).
  4. We take out the raspberry jelly from the mold. Pour a smaller part of the cheese mass onto the cake, lay the raspberry layer, fill it for the most part. We level the mass. If desired, decorate the top with berries (I decorated with cranberries and mint leaves). We put in the refrigerator for at least 4 hours or overnight. Lightly sprinkle with icing sugar before serving.

Frozen Berry Mousse Cake



  • Serves: 12 People
  • Prepare Time: -
  • Cooking Time: 8 hours
  • Calories: -
  • Difficulty: Easy

Very winter-looking and very summer-looking mousse cake with a fragrant berry layer

Ingredients

Directions

  1. We begin to cook the raspberry layer the day before making the cake. Grind raspberries with powder in a food processor. If you don't like bones, rub it through a sieve. Pour gelatin into 150 ml of juice, let it swell. We heat in the defrosting mode in the microwave, not letting it boil, only until the gelatin dissolves. Mix with ground raspberries. Lay out the bottom of a collapsible form with a diameter of 16-18 cm with foil (so that its edges protrude beyond the boundaries of the ring) and pour raspberries into it. Leave in the cold until it hardens (preferably overnight).
  2. The next day we prepare a biscuit. Beat the eggs with sugar for about 5 minutes, and then add the rest of the ingredients and stir in only until the moment of connection. Bake the sponge cake in a mold with a diameter of 18 cm (or 20 cm and cut 1 cm from the edges in a circle) at 180 ° C for about 15 minutes. Leave the cake to cool completely.
  3. Put paper on the bottom of a detachable form 20 cm, put a cake on it in the center and tackle the cheese layer. Gelatin is poured with a couple of tablespoons of cold water and allowed to swell. Melt the gelatin in 100 ml of hot cream, stirring vigorously. Beat the cheese in a mixer with mascarpone and sugar, and then add the yogurt. Slowly add slightly cooled cream with gelatin to the mass. Divide the cheese mass into 2 parts (1/3 and 2/3).
  4. We take out the raspberry jelly from the mold. Pour a smaller part of the cheese mass onto the cake, lay the raspberry layer, fill it for the most part. We level the mass. If desired, decorate the top with berries (I decorated with cranberries and mint leaves). We put in the refrigerator for at least 4 hours or overnight. Lightly sprinkle with icing sugar before serving.

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