BERRY BOOM CAKE

Ingredients

Japanese Raspberry Biscuit

50 milliliters (1.70 fluid ounces) raspberry puree
50 grams (1.75 ounces) butter
70 grams (2.45 ounces) flour
1 egg
4 egg yolks
4 egg whites
70 grams (2.45 ounces) sugar
Pink food coloring (to taste)

Curd & Yogurt Mousse

80 grams (2.80 ounces) sugar
30 milliliters (1.00 fluid ounces) water
4 egg yolks
10 grams (0.35 ounces) gelatin
60 grams (2.10 ounces) water
300 grams (10.60 ounces) cottage cheese
100 grams (3.55 ounces) Greek yogurt
100 grams (3.55 ounces) cream cheese
100 grams (3.55 ounces) cream (33%)

Red Berries Mix

100 grams (3.55 ounces) raspberries
100 grams (3.55 ounces) strawberries
100 grams (3.55 ounces) cherries
90 grams (3.15 ounces) powdered sugar
30 grams (1.05 ounces) corn starch

Equipment

Saucepan
Essential for bringing the raspberry puree and butter to a boil efficiently.
Stand Mixer
Ideal for whipping egg whites to stiff peaks and combining dough ingredients seamlessly.
Baking Sheet & Parchment Paper
Ensures an even, non-stick surface for your sponge to bake on.
Spatula
Great for flattening the dough and ensuring a smooth surface.
Acetate Foil
Helps to shape and structure the cake in the mold.
15-17 cm Mold
This is perfect for shaping your cake layers carefully and ensuring they fit just right.
Blender
Useful for creating a smooth mousse mixture by blending yogurt, cottage cheese, cream cheese, and whipped cream.
Thermometer
Ensures you achieve the right temperature when heating the syrup to 120C (248F).

Instructions

Step 1

1. Bring the raspberry puree and butter to a boil in a saucepan. Add the flour and mix to form a dough. Transfer to a mixer bowl and gradually add the egg yolks and the whole egg. Add pink food coloring while whisking.Tip: Ensure the butter melts completely before adding the flour for a smoother dough.

Step 2

2. In a separate bowl, whip egg whites and sugar until stiff peaks form. Carefully fold the whipped egg whites into the dough mixture.Tip: Fold gently to maintain the airiness of the meringue.

Step 3

3. Spread the dough on a baking sheet lined with parchment paper. Use a spatula to flatten it evenly. Bake in a preheated oven at 165°C (329°F) for 15 to 20 minutes until golden brown.Tip: Check the biscuit halfway through to ensure even baking.

Step 4

4. Immediately cover the baked biscuit with foil to retain moisture. Once cooled, transfer to a clean parchment piece and cut into shapes suitable for the mold (two semicircles for the bottom and strips for the sides approximately 8-10 cm (3.2 to 4 inches) high).Tip: Use a sharp knife or pastry cutter for precise edges.

Step 5

5. Place acetate foil inside the mold. Arrange the semicircles on the mold bottom and the strips along the sides.Tip: Acetate foil will make demolding easier and give a smooth finish to the mousse.

Step 6

6. Mix all berries with powdered sugar and corn starch. Bring to a boil in a saucepan and simmer until thickened. Cool the mixture and pour it into the mold as the first layer. Place the mold in the refrigerator.Tip: Stir the berry mixture continuously to avoid lumps.

Step 7

7. Prepare the mousse by dissolving gelatin in 60 grams (2.10 ounces) of water. Heat the water and sugar to 120°C (248°F). Meanwhile, beat the egg yolks until they become pale. Pour the hot syrup over the yolks while whisking until the mixture cools. Add the dissolved gelatin.Tip: Be cautious when handling hot syrup to avoid burns.

Step 8

8. Blend cottage cheese, Greek yogurt, and cream cheese until smooth. Gently fold in whipped cream. Combine this with the egg yolk mixture.Tip: Chill the mixing bowl and whisk to stabilize the whipped cream.

Step 9

9. Pour the mousse mixture over the cooled berry layer in the mold. Smooth the surface and refrigerate for at least 4 hours or preferably overnight.Tip: Use an offset spatula for an even top layer.

Step 10

10. Decorate the cake as desired before serving. Bon Appetit!Tip: Fresh berries and mint leaves make a lovely garnish.

Servings

Picture this: you're at a sunny picnic, and you bring out a beautifully decorated Berry BOOM Cake. The stunning colors of the fresh berries and the delicate layers of mousse and sponge cake make it a focal point of any gathering. Not only is this cake a showstopper, but its light and refreshing flavors make it a perfect dessert for spring and summer events. If you're looking to elevate a casual brunch or a sophisticated dinner party, serve the cake with a dollop of whipped cream and a sprig of mint. The fresh taste of the mint complements the berries perfectly and adds an extra touch of elegance. For a cozy family get-together, pair the cake with a simple, homemade berry compote on the side. The additional berries enhance the fruity flavor profile of the cake, making every bite even more delightful. Consider offering a variety of beverages like iced tea or sparkling wine to elevate the entire experience.

Variations

For a gluten-free version, substitute the flour with a gluten-free all-purpose flour blend. This will retain the light, fluffy texture of the Japanese raspberry sponge without any gluten. Ensure that your baking powder is also gluten-free. To make this Berry BOOM Cake vegan, replace the eggs with an equal amount of aquafaba (chickpea water) to whip up the egg whites. Use a vegan butter and a plant-based yogurt, such as coconut or almond milk yogurt. Substitute the cream and cream cheese with a high-fat, non-dairy whipping cream and vegan cream cheese respectively. For the gelatin, you can use agar-agar as a plant-based alternative, adjusting the quantity as needed.

Faq

Why did my sponge cake turn out dense?
This can happen if the egg whites were not whipped to stiff peaks, or were over-mixed into the dough. Ensure to fold them in gently to retain as much air as possible.
Can I use frozen berries instead of fresh ones?
Yes, you can use frozen berries. Just ensure they are thawed and drained well before using them to prevent excess moisture in the cake layers.
How can I tell if the gelatin has bloomed properly?
The gelatin should absorb all the water and become granular and sponge-like in texture. If it's still liquidy, it needs more time to bloom.
How do I ensure my mousse layer sets properly?
Make sure to allow the mousse to chill in the fridge for at least several hours, ideally overnight, so it has enough time to firm up and set completely.
Can I make parts of this recipe ahead of time?
Absolutely! You can prepare the Japanese raspberry biscuit and the berry mix a day in advance. Just store them in the fridge and assemble when ready.
What other fruits can I use in place of berries?
You can use other fruits like mangoes, peaches, or apricots, though the flavor profile will change. Adjust the sugar accordingly to match the sweetness of the fruits you choose.