Delicious Strawberry Raspberry Mousse Cake Recipe

Start by beating the eggs with the sugar and a pinch of salt until the mixture is lightened and increased in volume several times.

Next, sift the flour and baking powder together three times to ensure a fluffy texture.

Gently fold the flour mixture into the egg mixture using a whisk. In a separate bowl, mix the boiling water, vegetable oil, and vanilla paste, and then pour this into the batter.

Stir well with a silicone spatula until combined.

Preheat your oven to 170°C (340°F). Bake the cake in a 14 cm (5.5 inch) mold for about 40 minutes. Check for doneness using a wooden skewer.

Once baked, immediately invert the cake onto a wire rack. Allow it to cool, then wrap in cling film and refrigerate for 4-6 hours.

Dissolve the gelatin according to the package instructions.

In a blender, combine the strawberries and raspberries with sugar and blend until smooth.

Transfer the berry puree to a saucepan and bring it to a boil. Once it boils, remove it from the heat and add the dissolved gelatin, stirring well.

Whip the cold heavy cream to soft peaks, then add the sour cream and mix until combined.

Pour the cooled berry mixture into the whipped cream and stir gently.

Prepare two 12 cm (4.7 inch) molds with food film, placing them on a cutting board. Divide the mousse between the molds and freeze for 3-4 hours.

Begin by dissolving the gelatin as per the instructions.

In a blender, mix the berries, sugar, and lemon juice until you achieve a smooth consistency.

Transfer this berry mixture to a saucepan and bring it to a boil once again. Gradually add a thin stream of the cornstarch mixed with cold water, stirring continuously until the mixture thickens.

Remove from heat and immediately stir in the dissolved gelatin.

Pour the confit over the frozen mousse in the molds and freeze until completely solid. Enjoy this delightful dessert when ready!