Mousse cake

6 servings
3 hours 50 min

How to make mousse cake at home? First, prepare the necessary ingredients for the sand base. There are only two of them: cookies and butter. Any sugar cookie can be used. You will also need an acetate tape (can be replaced with dense foil or parchment with a silicone coating) and a metal cooking ring. I have an 8cm diameter. Grind the biscuits into crumbs in a blender or combine. Transfer the sand crumbs to a bowl.

Melt the butter in a microwave or water bath and cool. Add the melted butter to a bowl of sand crumbs.

Mix the oil well with the sand crumbs.

Prepare the cake tins. To do this, take a tray and place a metal mold on it. Cut off 6 strips of acetate tape 27 cm long and at least 5 cm wide. Roll the tape in a ring and place in a metal mold, align to the shape. Cut off two small pieces of tape and hold them together in a transparent shape on top and bottom to prevent it from unfolding. Similarly, make the other 5 molds.

Pour an equal amount of sand crumbs (about 1 tablespoon) into each tin and compress the sand crumbs into a dense base approximately 1 cm thick. Refrigerate the tray with the molds.

Prepare the necessary ingredients for the mousse. The weight of the berries is approximately. It should turn out about 240 grams of berry puree for mousse. Part of the berry mass will remain in the sieve during wiping: bones, skin, depending on the selected berries, waste will be more or less, which means more or less berries may be needed. Rinse the berries. If you use frozen berries, then defrost them in advance. Soak the leaf gelatin in water.

Try to choose berries of sweet varieties. If the berries are sour, then I advise you to boil them with sugar on the stove first for 6-10 minutes, and then mix them in a blender and grind through a sieve. Place the berries and sugar in a blender and whisk until smooth.

Wipe the resulting mass through a sieve into a bowl. Remove the remaining thick mass, it will no longer be needed.

Place the cream cheese at room temperature in a bowl and stir lightly with a whisk or spatula.

Add the icing sugar and mix well.

Pour into a convenient whipping container of cream and beat with a mixer at high speed until soft peaks are obtained.

Add the whipped cream to the bowl with the cream cheese.

Mix until smooth.

Remove the swollen gelatin from the water and squeeze. Place the gelatin in a small bowl and microwave for 10-30 seconds to melt it to a liquid state. Then cool the gelatin to 40-45C, add half the gelatin to the creamy mixture and mix well.

Add the remaining gelatin to the berry puree and mix well as well.

Spread the cream mass equally over three bowls.

Then add a different mass of berry puree to each bowl. In one bowl 120g, in another 80g, in a third 40g puree. We add different amounts to get three colours of mousse.

Mix each mass until smooth. This will result in a mousse of three colors.

Remove the tray of moulds from the fridge. Distribute the mass of the darkest color (about 2 tbsp. into each form). Send the moulds to the freezer for 20 minutes to solidify the mousse. Then take out the tray and spread the lighter coloured mass over the top and put back in the freezer for 20 minutes. Then remove the tray and spread the remaining light mass across the moulds. Send the mousse to the fridge for 3-4 hours.

Remove the finished cakes from the molds, removing the acetate tape. If the cake is difficult to remove, then carefully run the knife along the edge, separating the cake from the tape, and then remove it. The finished cake can be decorated at will. I decorated the cake with a drop of whipped cream, fresh berries and little meringues. Enjoy your meal!