Delicious Strawberry Raspberry Mousse Cake Recipe

Begin by beating the eggs with sugar and a pinch of salt until the mixture becomes light and increases in volume.

Sift the flour and baking powder together three times to ensure it is well aerated.

Carefully fold the flour mixture into the egg mixture using a whisk.

Combine the boiling water, vegetable oil, and vanilla paste in a bowl, then add it to the batter, mixing gently until combined.

Bake the biscuit in a 14 cm (5.5 inches) cake mold at 170°C (340°F) for approximately 40 minutes.

Check doneness by inserting a toothpick; it should come out clean.

Once baked, immediately invert the biscuit onto a wire rack to cool.

Dissolve the gelatin according to package instructions.

Combine strawberries and raspberries with sugar and blend until smooth.

Transfer the berry mixture to a saucepan and bring to a boil.

Remove from heat and stir in the dissolved gelatin.

In a separate bowl, whip the heavy cream to soft peaks, then gently fold in the sour cream.

Mix the cooled berry puree into the whipped cream until fully combined.

Line two 12 cm (4.7 inches) molds with plastic wrap, pour the mousse into the molds, and freeze for 3 to 4 hours.

Again, dissolve the gelatin according to package instructions.

Blend strawberries, raspberries, sugar, and lemon juice until smooth.

Transfer the mixture to a saucepan and heat until boiling.

Gradually stir in a slurry of cornstarch mixed with cold water, stirring continuously until thickened.

Immediately stir in the dissolved gelatin and mix well.

Pour the confit over the set mousse and return to the freezer until fully set.

In a mixing bowl, whip the heavy cream with sugar until stiff peaks form.

Gradually add the chilled cream cheese and whip again until the mixture is smooth and homogenous.

Mix the chilled cream cheese with room temperature butter and sugar until creamy and well combined.

Spread the cream cheese coating over the cooled biscuit.