Iced berry mousse cake

Iced berry mousse cake takes roughly 40 minutes from beginning to end. One serving contains 294 calories, 4g of protein, and 17g of fat. For 91 cents per serving, this recipe covers 4% of your daily requirements of vitamins and minerals. This recipe serves 12. 225 people were impressed by this recipe. Plenty of people really liked this dessert. It is brought to you by BBC Good Food. Head to the store and pick up butter, sugar, self-raising flour, and a few other things to make it today. Overall, this recipe earns a rather bad spoonacular score of 15%. Try Iced Berry Cake, Berry Citrus Mousse Cake, and Berry Iced Tea for similar recipes.

Servings: 12

Preparation duration: 20 minutes

Cooking duration: 20 minutes

 

Ingredients:

100g butter, softened

100g caster sugar

100g self-raising flour

¾ tsp baking powder

1 tsp vanilla extract

2 eggs

500g mixed berry (fresh or frozen)

icing sugar, to sweeten

3 sheets leaf gelatine

3 egg whites

140g golden caster sugar

300ml double cream, whipped

Equipment:

oven

cake form

wire rack

blender

sieve

frying pan

whisk

Cooking instruction summary:

Heat oven to 180C/160C fan/gas 4. Beat the butter with the sugar, then beat in the flour, baking powder, vanilla and eggs. Pour the batter into a lined 24cm loose-based cake tin and bake for 30 mins or until risen and cooked through. Remove the cake from the tin and cool on a wire rack, leaving the base paper on the bottom of the cake. When the cake is completely cool, cut it in half horizontally. Clean the tin and line with cling film. Put the top of the cake into the base of the tin. To make the mousse, put the berries in a pan over a low heat and bring gently to a simmer, you shouldnt need any extra liquid as they release juice. Sweeten to taste with icing sugar you want a slightly tart flavour as they will be later mixed with a sweet meringue. Whizz with a stick blender or pop into a blender and pure, then sieve. You should end up with about 250ml pure. Soak the gelatine in water until floppy, stir into the hot berry pure and set aside to cool. Whisk the egg whites to soft peaks, then whisk in the caster sugar in 4 batches. Continue whisking until you have a stiff, glossy meringue. Fold in the berry pure followed by the cream. Pour onto the sponge base, then carefully lay the other piece of sponge on top, paper-side up. Freeze until 40 mins-1 hr before you need it, then remove from the freezer and peel off the paper. Remove the tin and cling film. When you are ready to serve, dust the top with icing sugar.

 

Step by step:


1. Heat oven to 180C/160C fan/gas

2. Beat the butter with the sugar, then beat in the flour, baking powder, vanilla and eggs.

3. Pour the batter into a lined 24cm loose-based cake tin and bake for 30 mins or until risen and cooked through.

4. Remove the cake from the tin and cool on a wire rack, leaving the base paper on the bottom of the cake. When the cake is completely cool, cut it in half horizontally. Clean the tin and line with cling film.

5. Put the top of the cake into the base of the tin.

6. To make the mousse, put the berries in a pan over a low heat and bring gently to a simmer, you shouldnt need any extra liquid as they release juice. Sweeten to taste with icing sugar you want a slightly tart flavour as they will be later mixed with a sweet meringue. Whizz with a stick blender or pop into a blender and pure, then sieve. You should end up with about 250ml pure. Soak the gelatine in water until floppy, stir into the hot berry pure and set aside to cool.

7. Whisk the egg whites to soft peaks, then whisk in the caster sugar in 4 batches. Continue whisking until you have a stiff, glossy meringue. Fold in the berry pure followed by the cream.

8. Pour onto the sponge base, then carefully lay the other piece of sponge on top, paper-side up. Freeze until 40 mins-1 hr before you need it, then remove from the freezer and peel off the paper.

9. Remove the tin and cling film. When you are ready to serve, dust the top with icing sugar.


Nutrition Information:

Quickview
293k Calories
3g Protein
17g Total Fat
32g Carbs
1% Health Score
Limit These
Calories
293k
15%

Fat
17g
26%

  Saturated Fat
10g
64%

Carbohydrates
32g
11%

  Sugar
23g
27%

Cholesterol
79mg
26%

Sodium
97mg
4%

Get Enough Of These
Protein
3g
8%

Vitamin A
634IU
13%

Selenium
7µg
11%

Vitamin K
8µg
8%

Vitamin B2
0.12mg
7%

Manganese
0.14mg
7%

Phosphorus
67mg
7%

Fiber
1g
5%

Vitamin E
0.77mg
5%

Calcium
51mg
5%

Potassium
121mg
3%

Vitamin B5
0.3mg
3%

Vitamin D
0.45µg
3%

Folate
10µg
3%

Copper
0.05mg
3%

Vitamin B6
0.05mg
3%

Iron
0.41mg
2%

Magnesium
9mg
2%

Vitamin B12
0.13µg
2%

Vitamin B1
0.03mg
2%

Zinc
0.27mg
2%

Vitamin B3
0.34mg
2%

Vitamin C
1mg
1%

covered percent of daily need
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