Blackcurrant mousse cake

Ingredients

Sponge biscuit

3 eggs
60 grams (2.1 ounces) sugar
70 grams (2.5 ounces) flour
10 grams (0.35 ounces) vanilla sugar
2 grams (0.07 ounces) salt

Currant jelly

200 grams (7.1 ounces) currants
100 grams (3.5 ounces) water
100 grams (3.5 ounces) sugar
15 grams (0.53 ounces) gelatin

Currant mousse

500 grams (17.65 ounces) currants
100 grams (3.5 ounces) water
200 grams (7.1 ounces) sugar
300 milliliters (10.1 ounces) cream (33%)
25 grams (0.88 ounces) gelatin

Equipment

Mixing Bowls
Using a variety of sizes will help you organize your ingredients effectively.
Electric Mixer
Crucial for whipping eggs to a fluffy consistency and beating the cream to perfection.
Blender or Food Processor
Essential for creating the smooth currant puree. Opt for a high-powered model for the best results.
Sieve
Important for straining the currant puree to ensure a smooth texture.
Spatula
Handy for gentle folding and mixing of ingredients. Silicone spatulas work best for thorough mixing.
Baking Mold or Ring
Used to shape the layers of your cake. Lining it with cling film/acetate will make for an easier release.
Refrigerator or Freezer
Required for setting the layers and achieving that perfect mousse texture.

Instructions

Step 1

1. Preheat your oven to 170°C (340°F).

Step 2

2. In a large bowl, whip the eggs with the sugar until the mixture is fluffy and light. Using a hand mixer or stand mixer can save time and give you the best results.

Step 3

3. Gently fold in the sifted flour, salt, and vanilla sugar using a spatula. Be careful not to deflate the eggs too much.

Step 4

4. Pour the batter into a mold or ring lined with cling film.

Step 5

5. Bake until the sponge is tender and a toothpick inserted into the center comes out clean, then let it cool completely.

Step 6

6. Once cooled, cut the sponge cake into 2 layers.

Step 7

7. For one jelly layer, soak the gelatin in cold water and set aside.

Step 8

8. Blend the currants and water until smooth, then strain through a sieve to remove seeds. Make sure you have approximately 300 grams (10.60 ounces) of puree. If the puree is less than 300 grams, add a little water to make up the difference.

Step 9

9. Heat the puree with sugar until it dissolves but do not bring it to a boil.

Step 10

10. Add the soaked gelatin to the warm mixture and blend until well combined.

Step 11

11. Pour the jelly mixture into an 18 cm (7-inch) mold lined with plastic wrap and freeze until set.

Step 12

12. For the mousse, prepare the currant puree as described above, making sure you have 500 grams (17.65 ounces). Allow the puree to cool to room temperature.

Step 13

13. Whip the heavy cream until soft peaks form and then gently fold it into the prepared currant puree. Be sure the puree is cool to avoid melting the whipped cream.

Step 14

14. To assemble the cake, line the bottom of a ring mold with cling film, and the sides with acetate film.

Step 15

15. Place one sponge layer at the bottom, then pour a bit of mousse over it.

Step 16

16. Add a layer of jelly, followed by another layer of mousse. If you have a second jelly layer, add it now and top with more mousse. Place the second sponge layer and finish with the remaining mousse.

Step 17

17. Refrigerate the assembled cake until it sets completely.

Step 18

18. Once set, carefully remove the ring mold, cling film, and acetate film. Decorate with berries, mint, or other garnishes as desired. You can use berry gummies, fresh berries, or mint leaves for decoration.

Servings

Beyond being an absolute showstopper on its own, this currant mousse cake shines even brighter with some well-thought-out accompaniments. Picture yourself serving this delightful dessert with a drizzle of homemade berry coulis or a side of lush, fresh berries to enhance its natural tartness. For an extra touch of luxury, add a dollop of fresh whipped cream or a scoop of vanilla bean ice cream—perfection! If you're hosting a tea party, why not pair this dessert with a cup of Earl Grey or jasmine tea? The citrus and floral notes of the tea balance beautifully with the tart, fruity flavors of the mousse. For a more decadent combination, consider serving with a glass of chilled Prosecco or a sweet dessert wine, like Moscato. Your taste buds will thank you! If you're feeling adventurous, you could even use leftover crumbs from trimming the cake for a unique twist on trifle or parfait. Simply layer the crumbs with whipped cream, berries, and perhaps a sprinkle of granola for an unexpected yet delicious dessert take.

Variations

Going gluten-free or vegan doesn't mean missing out on this berry delight! For a gluten-free version, swap out traditional flour with a gluten-free baking mix. Ensure that all ingredients like vanilla sugar and gelatin are also certified gluten-free. To make this mousse cake vegan, replace the eggs in the sponge cake with a flaxseed mixture (1 tablespoon ground flaxseed + 3 tablespoons water per egg) and use agar-agar instead of gelatin for the jelly and mousse layers. Additionally, swap out dairy cream for coconut cream or a plant-based whipping cream to keep that luscious, fluffy texture.

Faq

How do I avoid overbeating the eggs?
Start slow, then gradually increase the mixer’s speed. Look for a light, airy consistency and stop once you reach that.
Can I use a different type of berry?
Absolutely! Feel free to experiment with raspberries or strawberries. Just keep in mind that this might alter the flavor slightly.
How do I know when the sponge cake is done?
The cake is done when it springs back lightly to the touch and a toothpick inserted in the center comes out clean.
What if my mousse doesn't set properly?
This could be due to under-whipping the cream or insufficient gelatin. Try chilling it longer before assembly.
Can I make this cake in advance?
Yes, you can make and assemble the cake a day before serving. Just keep it well-covered in the refrigerator to maintain freshness.
What's the best way to cut the cake neatly?
Use a sharp knife dipped in hot water and cleaned between each slice for pristine pieces.