Today I'm sharing a new berry mousse cake recipe. For the berry base I used black currants — I still had some frozen, but fresh works just as well, or you can swap them out for other berries; raspberries or strawberries would be delicious. To keep the cake no-bake, I made the border out of ladyfingers and filled it with two layers of mousse. The bottom mousse has a rich, intense berry flavor made with heavy cream, while the top mousse has a lighter berry hint and is creamier, made with mascarpone and heavy cream. The result is an incredibly tasty, delicate, and light cake — all my taste testers gave it a thumbs up! More details and an appetizing cross-section shot coming up in the recipe! P.S. By the way, Kamelente has a great ladyfinger cake — Ladyfinger Cake with Yogurt Cream.
Ingredients:
- Border:
- 150 g ladyfingers
- First Mousse:
- 300 g heavy cream 33%
- 250 g black currants
- 70 g powdered sugar
- 10 g gelatin
- juice of half a lemon
- Second Mousse:
- 250 g mascarpone
- 200 g heavy cream 33%
- 50 g powdered sugar
- 50 g black currants
- 7 g gelatin
- 1 tsp vanilla sugar
- Also:
- berries for the top, cake jelly glaze, ribbon
How to cook berry mousse cake with ladyfingers (no-bake)
Blend all the black currants — 300 g total (250 g and 50 g) — using an immersion blender or a food processor.
Press through a fine-mesh strainer to remove the seeds and skins. The leftover pulp can be used to make a fruit drink. Divide the strained purée back into the two portions — set aside about 2 tbsp of the purée (for the second mousse).
Make the first mousse. Whip the heavy cream to a noticeably thick consistency, gradually adding the powdered sugar.
Add the black currant purée (mixed beforehand with the lemon juice) and whip together. Bloom the gelatin in 3–4 tablespoons of water and let it sit for 10 minutes, or for the time indicated on the package. Then heat it until hot so the gelatin fully dissolves. Let it cool. Pour the gelatin into the mixture in a thin stream (pouring it onto the whisk while continuing to mix).
Prepare the pan — I used an 18 cm cake ring set directly on a plate. I lightly greased the plate inside the ring with butter so the mousse wouldn't stick. Trim the bottoms of the ladyfingers by about 1 cm and stand them upright around the inside edge of the ring. I used 150 g of ladyfingers, but if your pan is larger you'll of course need more.
Make the second mousse. Whip the heavy cream to a noticeably thick consistency, gradually adding the powdered sugar and vanilla sugar. Add the room-temperature mascarpone and whip briefly (just until combined).
Add the reserved black currant purée gradually, adding a little at a time until you reach the desired color. Bloom the gelatin in 2–3 tablespoons of water and let it sit for 10 minutes, or for the time indicated on the package. Then heat it until hot so the gelatin fully dissolves. Let it cool. Pour the gelatin into the mixture in a thin stream (pouring it onto the whisk while continuing to mix).
Arrange the berries on top — I used strawberries and blueberries, basically whatever I could find at the supermarket since it's only the very beginning of berry season right now. Optionally, brush the top with a clear cake jelly glaze — I did this to help the berries hold their shape longer and stay together when you slice the cake; it doesn't affect the flavor.
And here's the birthday girl with her cake! By the way, here are the cake recipes from her previous birthdays — 1 year old, 2 years old, 3 years old, and 4 years old.
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