MOUSSE CAKE WITH JAPANESE SPONGE BISCUIT

Ingredients

Mousse

350 ml (11.8 fl oz) cream 33%
250 g (8.8 oz) mascarpone
140 g (4.95 oz) blueberries
125 g (4.4 oz) sea buckthorn
120 g (4.25 oz) powdered sugar
15 g (0.55 oz) gelatin
150 g (5.3 oz) blackberries
1 tbsp (1 tbsp) vanilla extract
mint and berries for decoration

Japanese Sponge Biscuit

50 g (1.75 oz) eggs
125 g (4.4 oz) egg whites
100 ml (3.4 fl oz) milk
85 g (3.0 oz) egg yolks
70 g (2.45 oz) flour
60 g (2.1 oz) sugar
50 g (1.75 oz) butter
8 g (0.30 oz) vanilla sugar (or 1 teaspoon of vanilla extract)
a pinch of salt
food coloring to taste

Equipment

18 cm (7 inch) cake ring mold
A ring mold helps maintain the perfect shape and size for your cake. Line it with acetate foil to make unmolding easy.
Electric Mixer
An electric mixer ensures even and efficient mixing, especially when whipping cream and egg whites to the required consistency.
Saucepan
Essential for heating the cream and melting gelatin. Avoid non-stick pans, as they can distribute heat unevenly.
Silicone Spatula
Perfect for gentle folding and scraping down the sides of mixing bowls without losing any of the precious mousse.
Pastry Bag
Used for precise application of colored dough when creating the decorative elements for your biscuit.
Teflon Mat
A non-stick surface that ensures your sponge cake bakes evenly without sticking.

Instructions

Step 1

The calculation is for a cake with a diameter of 18 cm (7 inch) and a height of 7 cm (2.8 inch).

Step 2

1. **Mousse**: 1. Soak the gelatin in cold water. 2. Heat 50ml (1.70 fl oz) of the cream until warm. Be careful not to let it boil. 3. Whip the remaining cream until it reaches the consistency of thick sour cream. Add the powdered sugar and vanilla extract, continuing to whisk until combined. 4. Fold in the mascarpone and whip until the mixture is fluffy. Make sure the mascarpone is at room temperature for smoother blending. 5. Squeeze out excess water from the gelatin and mix it with the hot cream. Stir until dissolved, then let the mixture cool slightly before adding it to the mousse. 6. Divide the mousse into two equal parts. To one part, add the mushed blueberries; to the other part, add the rubbed sea buckthorn along with an additional 20 g (0.70 oz) of powdered sugar. 7. Place a ring mold on a Teflon mat and cover the sides with acetate foil. 8. Cut out two strips of the Japanese sponge biscuit to fit the circumference of the ring and a 16 cm (6.3 inch) round piece for the bottom. 9. Line the sides of the mold with the biscuit strips and insert the bottom piece. 10. Pour the blueberry mousse into the mold and freeze for 10-15 minutes. Freezing helps create neat, distinct layers. 11. Mix the blackberries into the sea buckthorn mousse and pour it over the set blueberry mousse. 12. Place the cake in the fridge for a few hours to set completely. 13. Decorate the cake with mint and berries before serving.

Step 3

2. **Japanese Sponge Biscuit**: 1. Mix the milk with the butter in a small pan and heat until almost boiling. Ensure the butter melts completely. 2. Add pre-sifted flour and stir the mixture while still on the heat until it starts to form a lump and leaves a velvety trace at the bottom of the pan. 3. If you’re making a single-color cake, add any food coloring now and stir until the dough cools down to 40-45°C (104-113°F). If using multiple colors, cool the dough to this temperature without adding coloring yet. 4. Add the eggs and yolks one at a time, mixing thoroughly after each addition. 5. Whip egg whites with a pinch of salt until they form a strong foam. Gradually add sugar and continue to whip until firm peaks form. 6. Gently fold the whipped egg whites into the dough mixture at the lowest mixer speed or by hand with a spatula. 7. Set aside 1/2 cup of dough and color it yellow, then place it into a pastry bag. Color the remaining dough purple. 8. Preheat the oven to 170°C (338°F). 9. Place a Teflon mat on a 36 x 30 cm (14.2 x 11.8 inch) baking sheet. Pipe yellow circles onto the mat, then carefully spread the purple dough over the circles, smoothing it out. 10. Bake the sponge for 15-17 minutes, but do not allow it to brown. 11. Slightly cool the sponge cake, then wrap it in foil to retain softness. Remove the Teflon mat and tightly cover the other side with film again. Use the bottom of the biscuit for decorating and trimming as needed.

Servings

Picture this: your Berry Mousse Cake, gloriously perched on a pedestal cake stand, its top studded with fresh berries and sprigs of mint. As you slice through the delicate layers, the swirl of blueberry and sea buckthorn mousse interlaces with the airy sponge, releasing a burst of fruity aroma that fills the room. For a light afternoon treat, serve with a steaming cup of Earl Grey tea or a refreshing glass of iced herbal infusion. The subtle bitterness of the tea offsets the sweetness of the cake perfectly, creating a harmonious balance that dances on your palate. If you’re hosting a summer soirée, elevate your presentation with a dollop of freshly whipped cream on each slice, garnished with edible flowers. Pair it with a sparkling rosé champagne to highlight the berry notes and add a touch of elegance to your dessert table. Looking for an indulgent brunch idea? Serve a smaller, individual-size version of the cake alongside a bowl of Greek yogurt and a drizzle of honey. The richness of the mascarpone mousse complements the tanginess of the yogurt, making it an irresistible combination that’s sure to impress.

Variations

For a gluten-free version of this heavenly cake, simply substitute the regular flour with a gluten-free flour blend. Ensure the blend contains xanthan gum to help maintain the structure of the sponge biscuit. Vegans can enjoy an equally delightful version by using coconut cream instead of heavy cream and a dairy-free mascarpone alternative. Swap the gelatin with agar-agar for the mousse. Replace the eggs in the sponge biscuit with a mixture of flaxseed meal and water – one tablespoon of flaxseed meal mixed with three tablespoons of water equals one egg.

Faq

Why does my mousse have lumps?
Lumps in your mousse may be caused by improperly dissolved gelatin. Ensure the gelatin is fully dissolved in the hot cream before adding it to the mousse.
How do I prevent my sponge biscuit from deflating?
Be gentle when folding the whipped egg whites into the batter. Overmixing or incorporating them too quickly can deflate the mixture, leading to a denser sponge.
Can I use different fruit for the mousse?
Absolutely! Feel free to experiment with different berries or even tropical fruits like mango or passionfruit for a unique twist.
How long can I store the cake in the fridge?
The cake can be stored in the refrigerator for up to 3 days. For best texture and taste, serve it within 48 hours of preparation.
What can I use instead of acetate foil for lining the mold?
If you don't have acetate foil, you can use parchment paper cut to fit the size of your mold.
How do I ensure even layers of mousse?
For even mousse layers, pour each layer slowly and use an offset spatula to spread it gently, removing any air bubbles and ensuring a level surface.