Ingredients
Sponge Biscuit
- 6 egg yolks (6pc)
- 100 grams (3.5 ounces) sugar
- 100 grams (3.5 ounces) flour
- 50 milliliters (1.7 ounces) warm water
- 30 grams (1 ounce) starch
- 20 grams (0.7 ounces) starch for the berries
- 1 teaspoon baking powder
- 1 teaspoon vanilla paste (optional)
- 150 grams (5.3 ounces) blackcurrants
Blackcurrant Mousse
- 80 grams (2.8 ounces) blackcurrant puree
- 40 grams (1.4 ounces) sugar
- 80 grams (2.8 ounces) cream (33%)
- 50 grams (1.7 ounces) cream cheese
- 5 grams (0.2 ounces) gelatin
- 30 milliliters (1 ounce) water for the gelatin
Vanilla Mousse
- 150 grams (5.3 ounces) cream (33%)
- 70 milliliters (2.4 ounces) milk
- 20 grams (0.7 ounces) sugar
- 4 grams (0.14 ounces) gelatin
- 20 milliliters (0.7 ounces) water for the gelatin
- 2 egg yolks (2pc)
- 1 teaspoon vanilla extract (optional)
Berry Confit
- 150 grams (5.3 ounces) blackcurrant puree
- 40 grams (1.4 ounces) sugar
- 4 grams (0.14 ounces) pectin
Equipment
- Mixing Bowl
Opt for a stainless steel or glass bowl, ideal for evenly mixing your ingredients.
- Hand Mixer or Stand Mixer
A good mixer will ensure your yolks reach the right consistency quickly. If using a hand mixer, keep the beaters at a consistent speed.
- Spatula
Silicone spatulas are perfect for gently folding in ingredients without deflating the mixture.
- Baking Ring
An 18cm (7.10 inch) baking ring is ideal for this recipe. Make sure it's non-stick for easy removal.
- Baking Sheet
Use a quality baking sheet to help distribute heat evenly, ensuring your sponge bakes perfectly.
Instructions
Step 1
Combine the egg yolks, sugar, and vanilla paste (if using) in a mixer bowl. Add the warm water and whisk until the mixture is thick and pale, approximately 10 minutes.Ensure the mixture is very frothy before proceeding. In a separate bowl, combine the flour, starch, and baking powder. Gradually fold the dry ingredients into the yolk mixture using a spatula, mixing from top to bottom. Finally, gently fold in the blackcurrants coated in starch. Pour the batter into an 18cm (7.1 inch) mold and bake at 338-356°F (170-180°C) until a toothpick inserted into the center comes out clean.
Step 2
Soak the gelatin in cold water. In a saucepan, bring the blackcurrant puree and sugar to a boil, then add the soaked gelatin. Allow the mixture to cool to 104°F (40°C) before adding the cream cheese. In a separate bowl, whip the cream to soft peaks and gently fold it into the blackcurrant mixture using a spatula. Pour the mousse into a 14-16cm (5.5-6.3 inch) ring mold and freeze until set.Freezing helps the mousse to set properly for layering in the cake.
Step 3
Soak the gelatin in cold water. Lightly whisk the egg yolks with the sugar. In a saucepan, bring the milk to a boil and gradually add it to the egg yolk mixture, stirring constantly. Return the mixture to the saucepan and heat to 183°F (84°C), then remove from heat and add the soaked gelatin. Cool the mixture to 95-104°F (35-40°C) before folding in the half-whipped cream. Pour the mousse into a 14-16cm (5.5-6.3 inch) ring mold and freeze.Constantly stir the egg-milk mixture to avoid curdling.
Step 4
In a saucepan, mix the sugar and pectin, then gradually pour the mixture into the blackcurrant puree heated to 104°F (40°C). Bring it to a boil and cook for 1 minute. Once done, pour the confit over the frozen vanilla and blackcurrant mousse layers.Stir continuously to ensure the pectin is evenly distributed.
Step 5
Cut the sponge biscuit into three equal layers. Use your favorite cream cheese as filling between the layers.Make sure to chill each layer thoroughly before assembling to ensure the cake stays firm.
Servings
When it's time to serve, the Blackcurrant Mousse Cake becomes the star of your spread 🎉. But why stop there? Pair this delectable delight with a cup of freshly brewed coffee or a glass of sparkling wine for an upgraded experience. 🍷
For an outdoor gathering, imagine this: a picnic blanket spread under the shade, your favorite summer playlist, and slices of this cake served on ceramic plates with a side of whipped cream 😍. The tangy blackcurrant paired with the creamy vanilla mousse is sure to make everyone go for seconds!
Hosting a dinner party? Garnish each slice with a fresh sprig of mint and a drizzle of berry coulis. The visual appeal will be as impressive as the taste 🍴. For extra flair, you can even serve it with a small scoop of vanilla bean ice cream on the side. Delightful! 🍨
Variations
Want to enjoy this Blackcurrant Mousse Cake without gluten or animal products? No problem! 💚
Gluten-Free: Substitute the regular flour with an equal amount of gluten-free flour blend. Also, ensure the baking powder you're using is gluten-free. Your cake will still be as light and fluffy as ever!
Vegan: Replace the eggs with a mixture of flaxseeds and water (1 tablespoon of flaxseed meal + 2.5 tablespoons of water for each egg). Use plant-based cream cheese and cream—coconut cream works wonderfully. Swap gelatin for agar-agar, ensuring you follow its specific setting instructions 🌱.
Faq
- Why is my sponge cake dense?
Make sure to whip the yolks and sugar until thick and frothy. Under-mixing can lead to a dense cake.
- How do I know when my mousse is set?
The mousse should feel firm to the touch and not jiggle when you gently shake the pan.
- Can I use a different fruit puree?
Absolutely! Feel free to experiment with raspberries or strawberries for a different twist.
- How should I store the cake?
Keep it in the refrigerator, covered, to maintain its freshness and texture. It can last up to 3 days.
- Can I make the sponge in advance?
Yes, you can bake the sponge a day ahead. Wrap it tightly in plastic wrap to keep it moist.
- How do I avoid lumps in my mousse?
Ensure the gelatin is fully dissolved and the mixture is smooth before combining with the whipped cream.
