Triple Berry Mousse Cake

Incredibly beautiful, tender, airy, incredibly tasty! This wonderful mousse cake consists of three colorful layers of berry mousse that simply melts in your mouth. Such a beautiful dessert is suitable for any holiday and romantic dinner.
cook time: 3h 50 min
Maya Lindell
Triple Berry Mousse Cake

Nutrition Facts (per serving)

321
Calories
17g
Fat
25g
Carbs
6g
Protein

Ingredients (6 portions)

For the sand base:

Ready shortbread cookies 200 g
Butter 60 g

For the mousse:

Berries 300 g
Sugar 80 g
Cream 200 ml
Cream cheese 150 g
Powdered sugar 40 g
Gelatin 6 g
Water 4 tbsp

Recipe instructions

Step 1

Step 1
How to make mousse cake at home? First, prepare the necessary ingredients for the sand base. There are only two of them: cookies and butter. You can use any sugar cookies. You will also need acetate tape (can be replaced with thick foil or silicone-coated parchment) and a metal cooking ring. Mine are 8 cm in diameter. Grind the cookies into crumbs in a blender or food processor. Place the shortbread crumbs into a bowl.

Step 2

Step 2
Melt the butter in the microwave or in a water bath and cool. Add the melted butter to the bowl with the shortbread crumbs.

Step 3

Step 3
Mix the butter and sand crumbs well.

Step 4

Step 4
Prepare the cake pans. To do this, take a tray and place a metal mold on it. Cut 6 strips of acetate ribbon 27 cm long and at least 5 cm wide. Roll the ribbon into a ring and place in a metal mold, aligning it with the shape. Cut two small pieces of tape and use them to secure the clear pan at the top and bottom to prevent it from unraveling. Make the other 5 molds in the same way.

Step 5

Step 5
Pour the same amount of sand crumbs into each mold (about 1 tablespoon) and press the sand crumbs into a dense base about 1 cm thick. Place the tray with the molds in the refrigerator.

Step 6

Step 6
Prepare the necessary ingredients for the mousse. The weight of the berries is approximate. You should get approximately 240 grams of berry puree for the mousse. Part of the berry mass will remain in the sieve when rubbing: seeds, skins, depending on the selected berries, there will be more or less waste, which means you may need more or less berries. Rinse the berries. If you use frozen berries, defrost them in advance. Soak leaf gelatin in water.

Step 7

Step 7
Try to choose sweet varieties of berries. If the berries are sour, I advise you to first boil them with sugar on the stove for 6-10 minutes, and then mix in a blender and grind through a sieve. Place berries and sugar in a blender and blend until smooth.

Step 8

Step 8
Rub the resulting mass through a sieve into a bowl. Remove the remaining thick mass; it will no longer be needed.

Step 9

Step 9
Place room temperature cream cheese in a bowl and stir lightly with a whisk or spatula.

Step 10

Step 10
Add powdered sugar and mix everything well.

Step 11

Step 11
Pour the cream into a container convenient for whipping and beat with a mixer at high speed until soft peaks form.

Step 12

Step 12
Add whipped cream to bowl with cream cheese.

Step 13

Step 13
Stir until smooth.

Step 14

Step 14
Remove the swollen gelatin from the water and squeeze. Place the gelatin in a small bowl and microwave for 10-30 seconds to melt until liquid. Then cool the gelatin to 40-45°C, add half the gelatin to the cream mixture and mix well.

Step 15

Step 15
Add the remaining gelatin to the berry puree and mix well.

Step 16

Step 16
Divide the cream mixture equally among three bowls.

Step 17

Step 17
Then add different weights of berry puree to each bowl. In one bowl 120 g, in another 80 g, in the third 40 g of puree. We add different amounts to get three colors of mousse.

Step 18

Step 18
Stir each mixture until the color is uniform. This will give you a mousse of three colors.

Step 19

Step 19
Remove the tray of molds from the refrigerator. Distribute the mixture of the darkest color among the molds (about 2 tablespoons per mold). Place the molds in the freezer for 20 minutes to allow the mousse to harden. Then take out the tray and spread the lighter colored mixture on top and put it back in the freezer for 20 minutes. Then take out the tray and distribute the remaining light mixture into the molds. Place the mousse in the refrigerator for 3-4 hours.

Step 20

Step 20
Remove the finished cakes from the molds by removing the acetate tape. If the cake is difficult to remove, carefully run a knife along the edge, separating the cake from the tape, and then remove it. The finished cake can be decorated as desired. I decorated the cake with a drizzle of whipped cream, fresh berries and mini meringues. Bon appetit!

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