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Let’s give the floor to the pastry chef: “The tasting of this berry mousse cake in the family circle was successful! Everyone really liked this light and slightly sour meringue berry mousse. By the way, the biscuit (which seemed a little dry to me at first) became superb after completely defrosting the cake! Well, I liked the berry icing right away. By the way, you can cook the sponge biscuit for this cake according to your favorite recipe.”
You will need:
- 500 g berry puree (I have 60% cherries, 20% - currants, 20% - cranberries) | 17.65 oz
- 15 g gelatin + 75 g soaking water | 0.55 oz + 2.65 oz
- 13 g water | 0.45 oz
- 50 g sugar | 1.75 oz
- 65 g egg whites | 2.30 oz
- 300 g cream 35% | 10.60 oz
- Puree the berry, and rub it through a sieve. Soak the gelatin in 75 g (2.65 oz) of ice water. Heat the berry puree to 80C (176F), and add the swollen gelatin; stir until it dissolves.
- Cook the Italian meringue from sugar, water and egg whites. Whip it, and cool to 40C (104F).
- Whisk the cream separately until soft peaks.
- Carefully add the berry puree to the whipped meringue in several passes; then gently mix the resulting mass with the whipped cream. Done!
This mousse is very light, so you better don’t make very tall cakes with it.
This cake has a height of 7 cm (2.7 inch), and a diameter of 16 cm (6.3 inch).